It’s that time of the year… for holiday shopping, family time and yes, over-indulgence. So why not counter all of those heavy dishes with a light apple galette at your next dinner, and let the scent of apples and cinnamon fill your home.
Apple Galette
This apple galette (which is really code for: rustic tart or open-faced pie) is not only simple and delicious, but it’s nearly impossible to screw up. For those of you who’d rather skip all the artistic crimping and curling of pie crusts – this is the dessert for you.
Apple Galette: Apples for days!
The crust, which is buttery and delicious, holds in the sliced apples, cinnamon, sugar and most importantly that magical juice that escapes the apples upon baking. You’ll have room to eat this dessert no matter how many rich dishes you ate before it, and it will surely be the exclamation point to your meal.
Apple Galette
The recipe is very adapted loosely from Bon Appetit’s Salted Butter Galette. Don’t be intimated by the number of steps – it’s quite simple and definitely worth it at the end.
- 2 large apples of your choice (Granny Smith works well), cleaned well
- 1 stick of cold unsalted butter, separated into 6 tablespoons and 2 tablespoons
- 5 tablespoons granulated sugar
- 1 cup of flour, plus more for your work surface
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- We'll start with the dough as it needs to chill for 2 hours. Begin by combining 1 tablespoon of sugar, 1 cup of flour, and ½ teaspoon of salt in a mixing bowl.
- Add in the 6 tablespoons of cold butter in chunks and work it into the flour mixture with your fingers until it's vaguely combined. You should be left with small pea-sized chunks of butter and a coarse flour mixture.
- Beat 1 egg in a bowl, pour it into your flour mixture and combine with a fork. You want it to just barely come together into a dough.
- Turn the dough out onto a floured surface and knead it until it becomes smooth - without overworking it.
- Form the dough into a disc, wrap in plastic wrap and chill in the refrigerator for 2 hours.
- When you're ready to make the galette, preheat your oven to 375 F and prepare your ingredients.
- Slice your apples in thin, uniform slices about ⅛ inch thick.
- Melt the additional 2 tablespoons of butter and set aside ready with a brush.
- Mix the 4 tablespoons of sugar with ½ teaspoon salt and 1 teaspoon cinnamon and set aside ready to sprinkle.
- Roll out your dough to about ⅛ inch thickness into a generally squoval-ly shape (rectangle, oval, square-ish). Don't fret if it doesn't look perfect.
- Transfer your dough to a baking sheet lined with either parchment paper or foil.
- Arrange the apple slices on the dough, leaving about an inch of space around the edges. Make a pretty pattern if you like or just plop your apples in. It'll taste delicious either way.
- Brush your apples with the butter and sprinkle with about ⅔ of the cinnamon-sugar mixture.
- Fold the edges of the dough over the apples and crimp roughly where necessary.
- Beat your other egg and brush the dough with the egg, then sprinkle with the remaining cinnamon-sugar mixture.
- Bake for about 40 minutes or until the crust is golden brown and the apples look juicy.
Excellent & delicious idea!
Merci Azita jan! 🙂
This looks awesome! Impressive photos and impressive crust! I wish I could pull off a homemade crust like that.
Thanks – I always thought crust was a scary thing but it’s a surprisingly simple recipe. The key is cold butter 🙂
Love the beautiful rustic look of your apple galette!
Thanks very much Angie! It’s impossible to mess up 🙂
I can taste it. I can smell it. All the way out here!… and it’s only a photo 🙂
This recipe goes on my list of “cold weather favorites” for sure. Thank you!
You are the best! I hope you enjoy it if you make it!!!
Looks great and I’m sure it tastes even better 🙂
Merci Fariba jan… jaat khaali! 🙂
Heavenly Sinful!
It’s surprisingly light!
Ahu joon, nice new profile picture–love it!!!!!!!!
I must say, this recipe is very “quantitative”–1/8, 1/2, 2/3, 1, 2, 4, 40, 375–lots of numbers in your 16-step process. Also, could you please extend the word to ‘resquoval’? That would please me greatly.
Yours truly,
Pinky JJ
Resquoval – good one! Haha!
I actually was one of the lucky people around the Thankgiving table where Ahu served this very galette. O M G…. it was outstanding! Light, flaky, sweet and slightly tart due to granny smiths. I like light desserts, for those who tend to like richer ones I guess a scoop of vanilla ice cream could be added on the side.
Thanks Chef!
It was my pleasure and I’m so so so happy you liked it!!! xoxo
Ahu, that’s Art! GREG
Thank you Greg! Means a lot coming from you 🙂
Galettes are so much fun to make and of course more fun to eat. 🙂
The crust looks crisp and fabulous and you have done a great job with lining the apple slices. Yum!
Merci Fae jan – you are so right! Just as fun to make as it is to eat.
Galettes are so impressive and stunning, yet so easy to make. Love this!
Thanks so much Laura! That’s the great thing about them – low effort, high reward!
I love apples this time of the year! And I love galettes too – they are so rustic and pretty looking at the same time! What a perfect dessert for the holidays! I wouldn’t refuse a slice of apple galette right now if you offered one. 🙂
I totally agree Julia! Wish there was a handy galette-shipping package… would send you some in a jiff! 🙂
This is beautiful, Ahu! I love rustic (read: easy) desserts. Pinning this to one of my group boards for fall recipes.
Couldn’t agree more on the easy! Thank you for the pin Elizabeth 😀
Galettes and crostata are really wonderful for relaxed dinners with friends! Your apple galette looks amazing – the golden brown color of the crust… And you can see the little pockets of butter… Yum!
David – you spotted the magic, like a true trained eye 🙂