This Rustic Apple Galette is every bit as delicious as a homemade Apple pie but takes half the work. It also makes a very impressive and delicious Fall dessert.
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 1/2 sticks very cold unsalted butter, cut into small chunks
- 1/3 cup very cold ice water
- 4 cups baking apples such as Granny Smith, about 3 large
- 1/3 cups granulated sugar
- 4 teaspoons flour, divided
- 1 1/4 teaspoons cinnamon, divided
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 teaspoons half & half
CRUST AND APPLE GLAZE
- 1 egg beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jam or jelly
- Make the crust: In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two forks, cut in the cold butter chunks until the mixture resembles small peas. Add the cold water and mix it into the flour. If the mixture seems a little dry, or if you have dry crumbs in the bottom of the bowl that aren’t mixing in, add 1 tablespoon of water. Use your hands to bring the wet and dry mixture together. Transfer the dough to a lightly floured work surface. Form the dough into a round disc with your hands, lightly flouring it if necessary. You shouldn’t have to knead the dough. Kneading will make a tougher dough. Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour or overnight.
- Prepare the filling 15 minutes before the dough is finished chilling: In a large bowl, mix together the sugar, 2 teaspoons of flour, 1 teaspoon of cinnamon, the nutmeg, and salt. Peel, core, and slice the apples into 1/8 inch slices. Add the apples to the mixture and use your hands to toss and coat all of the apples with the mixture.
- Preheat oven to 375 degrees. Set aside a large baking sheet.
- Transfer the chilled dough to a large lightly floured piece of parchment paper. The parchment paper should be at least the same size as the baking sheet. Roll the dough out on the piece of parchment paper into a circle about 14 inches in diameter. Don’t worry about it looking perfect. It’s rustic! It’s okay if it looks ragged around the edges. Transfer the parchment paper and dough to the baking sheet. The dough might be wider than your baking sheet but that’s okay. You’ll be folding it over the filling.
- Assemble the galette: Sprinkle the remaining 2 teaspoons of flour over the dough. Arrange the apple slices on top of the dough, overlapping them slightly and stopping within about 3 inches from the edge. Note: Do not transfer the juice from the apple bowl to the pie dough. Leave it behind. Drizzle the half & half over the apples. Sprinkle 1/4 teaspoon of cinnamon over the apples. Fold the edges of the dough up and over the apples, forming pleats in the dough as you work your way around the edges. There’s no need to trim the dough unless you want it to look perfect. Remember rustic! Using a pastry brush, brush the folded dough with the beaten egg. Sprinkle the dough and the apples with the turbinado sugar. Bake for approximately 45 to 50 minutes until the crust is golden brown and the filling is bubbly and remove from the oven.
- Add about 2 teaspoons of water to the apricot jam or jelly. Microwave for about 20 seconds until it is hot. Using a pastry brush, brush the apples with the glaze. Allow galette to cool for 15 minutes before removing it from the baking sheet. Gently pick up each end of the parchment paper, holding it taut, and transfer the galette onto a counter, or use two wide metal spatulas to gently pick up the galette from the paper and transfer to a serving plate. Slice with a sharp knife or pizza cutter and serve warm or at room temperature.
- Leftovers can be wrapped and left at room temperature for a couple of days or refrigerated for up to 4 days.
Keywords: apple galette, apple tart, french apple galette, rustic apple galette,