Apple Galette
Print Pin VideoThis apple galette is a simple, rustic dessert that looks impressive. It features flaky, buttery pastry filled with tender, spiced apples and bakes up beautifully golden every time.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Pastry
- 1½ cups (180 g) all-purpose flour
- 1 tbsp white granulated sugar
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter
- 3 tbsps ice cold water
Apple Filling
- 3 large granny smith apples - peeled and sliced into ¼ inch thick slices. Other baking apples work too.
- 3 tbsps white granulated sugar
- ½ tsp lemon zest
- 1 tsp lemon juice
- ¾ tsp ground cinnamon
- ⅛ tsp ground ginger - powdered (not fresh)
- ⅛ tsp ground nutmeg
- 1½ tbsps all-purpose flour
- ¼ tsp vanilla extract/essence
Extra
- ½ tbsp white granulated sugar - or coarse sugar like Turbinado. For sprinkling on top of the crust
- 1 egg - lightly beaten for egg wash
Instructions
Pastry
- Add the flour, sugar, and salt to a food processor and pulse to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with visible pieces of butter.
- Add the ice-cold water and pulse just until the dough forms large crumbs or small clumps. The dough should hold together when pressed.
- Turn the dough out onto a lightly floured surface and gently bring it together without kneading. Shape into a disc, wrap, and refrigerate for at least 1 hour.
Apple Filling
- While the dough chills, prepare the filling. Peel, core and slice the apples, then add them to a bowl with the sugar, lemon zest, lemon juice, cinnamon, ginger powder, nutmeg, flour, and vanilla. Mix until evenly coated and set aside.
Preparing Galette
- Once the dough is ready to be rolled out, preheat the oven to 425°F (220°C) conventional (see note 1 if using a convection oven with a fan) and line a baking sheet with parchment paper.
- Roll the chilled dough into a 12-inch circle and carefully transfer it to the prepared baking sheet (see video for demonstration).
- Arrange the apple filling in the center, leaving a border around the edges. Reserve any leftover apple juice at the bottom of the bowl (if there is any).
- Fold the pastry edges over the apples, pleating and pinching the edges as you go (see video for demonstration). Spoon the reserved apple juice over the filling.
- Brush the crust with egg wash and sprinkle with sugar.
- Bake for about 25 minutes, or until the crust is golden brown and the apple filling is bubbling.
- Remove from the oven and, if desired, brush the apples with a little of the hot syrup from the centre of the galette for extra shine. Cool slightly, then slice into wedges and serve.
Video
Notes
Note 1. If using a convection oven with a fan, bake at 400°F (200°C) as the fan speeds up baking.
Nutrition
Calories: 274kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 124mg | Fiber: 3g | Sugar: 16g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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