A galette is my answer to an impromptu dessert or for that matter even a light dinner option as they can be sweet or savory. I love how simple and elegant a galette looks. Did I mention how easy they come together? I can literally be sitting at my desk, take a coffee break while making the dough and there will be some sort of galette on the table for dinner. We went apple picking a few weeks ago, and while I was going to make a pie, this galette happened. Lenny loves apple pie and I make him one every year. This time I felt like I cheated him but then he had a bite. I am more than happy with this apple galette recipe, which I have made it a few times since.
Normally I am not an apple pie fan as I find them a bit over sweetened or bland. The only apple pie recipe I make is this one by Cenk Sonmezsoy as it uses the entire apple, but it also involves a commitment and since I didn’t feel like committed that day, made apple galette. I will save the apple pie for a rainy day.
I use the same base for the crust that I use for all my galette recipes; flour, sugar, icy cold water and butter. Only butter. I have made the filling with both honey crisp as well as green apples, they work equally well. This one pictured had a mixture of both. I warmed up my filling with dark brown sugar which makes the filling deeper with a more involved flavor, slightly molasses like. Then I spiced things up with ginger, a generous amount of ginger, along with cinnamon and a tad of cardamom for balance. The filling is slightly sweet, spicy and lemony tart. Yes, lemon zest and juice, as all apple things need that acid to brighten it up!
This apple galette is perfect on its own, but also pairs lovely with a dollop of whip cream or a scoop of vanilla ice cream. Though I keep thinking this rum raisin ice cream would pair nicely too.
- Use very cold butter with at least 85% fat content for the best galette crust.
- Use icy cold water – I fill a measuring cup with ice as well as cold water and let sit a few minutes before using.
- Let the dough sit in the fridge at least 45 minutes – this helps make roller easier.
- If apples are a bit small add another one. Apples cook down so a little extra is okay.
- Cooking times for this recipe leave the apples a little firm but still jammy. If you like a softer more cooked apple then add another 5 – 10 minutes.
More Galette Recipes – Sweet and Savory
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter - very cold - cut into pieces
- 3 – 5 tablespoons icy cold water
- 5 apples - 1 lb 12 ounces - I like honey crisp or green apples, even a mixture is great
- small lemon - zest and juice
- 1/4 cup dark brown sugar
- 1 tablespoon cornstarch or flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1 egg
- 1 teaspoon cold water
- demerara sugar for garnish
In a large bowl whisk together the flour, sugar and salt. Using your hands work the butter into the flour mixture until pea sized. Do not overwork the butter and flour. Begin adding the very cold water a tablespoon at a time. I sprinkle it over the mixture, and then begin bringing together. Once the dough comes together and sticks, stop adding water. At times I use 3 tablespoons and other times 5 tablespoons.
Remove the dough to a lightly floured countertop and bring the dough together to form a smooth ball. Lightly pat into a disk and wrap with plastic wrap. Place in the refrigerator for at least 45 minutes.
Make the filling while the dough is chilling. Peel and core the apples and cut into slices. You are going for a rustic look so the slices do not need to be equal pieces. Place into a large bowl.
Add the zest from one small lemon, along with the juice from the lemon. Stir in the brown sugar.
Place the flour along with the spices into a sieve and sprinkle over the apple/lemon mixture. Add the salt. Gently toss with a spatula. Set aside for 30minutes.
Preheat the oven to 425.
Line a large baking sheet with parchment paper.
Take the dough out of the refrigerator and let sit 10 minutes.
Lightly flour a clean countertop and roll the dough out into a large 13" circle. Gently roll the dough onto the rolling pin and then onto the parchment paper.
Scatter the apple mixture onto the dough leaving about a 2 inch edge. Gently fold the edge over the filling.
Beat the egg with the water, and brush all over the top of the folded dough edges. Sprinkle with the sugar.
Place into the oven and bake 25 - 35 minutes, until golden brown and a little bubbly.
Remove from the oven and let sit at least 15 minutes before serving. Pass the whipped cream or vanilla ice cream.
If you have a favorite pie crust recipe you can use that as well. This galette works well with both honey crisp or green apples.