Apple Galette
Make this delicious Apple Galette with a flaky crust and cinnamon-spiced apples. Perfect rustic dessert ready in 85 minutes with simple ingredients.
Equipment
- large bowl
- pastry cutter
- measuring cups
- measuring spoons
- plastic wrap
- oven
- baking sheet
- parchment paper
- Rolling Pin
- medium bowl
- knife
- cutting board
- pastry brush
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.25 tsp kosher salt
- 0.5 cup cold unsalted butter cut into 1/2-inch cubes
- 0.25 cup ice water
Filling
- 3 medium apples such as Granny Smith or Honeycrisp
- 2 tbsp granulated sugar plus more for sprinkling
- 0.5 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 1 tbsp unsalted butter cut into small pieces
- 1 large egg beaten for egg wash
Instructions
- In a large bowl, whisk together the 1 1/2 cups of flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle the ice water over the flour mixture and stir with a fork until the dough just begins to clump together. Gently knead the dough in the bowl a few times until it forms a cohesive ball. Flatten the ball into a 1-inch thick disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough out into a rough 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a parchment paper-lined baking sheet.
- In a medium bowl, toss the thinly sliced apples with the 2 tablespoons of sugar, cinnamon, and 1 tablespoon of flour until evenly coated. Arrange the apple slices in a concentric circle on the dough, leaving a 2-inch border around the edges. Dot the apples with the small pieces of butter.
- Carefully fold the edges of the dough up and over the apples, pleating as you go. Brush the exposed dough crust with the beaten egg wash and sprinkle the entire galette generously with additional sugar.
- Bake for 35-45 minutes, or until the crust is a deep golden brown and the apple filling is bubbling. Allow the galette to cool on the baking sheet for at least 15 minutes before slicing and serving.