There’s something enchanting about the simplicity of a homemade apple galette. This rustic dessert, with its flaky pastry crust and perfectly spiced apple filling, encapsulates the essence of comfort and nostalgia. Whether enjoyed warm with a scoop of Vanilla ice cream or served at a cozy gathering with friend and family, the apple galette is a timeless treat that never goes out of style.
The term “galette” hails from the French cuisine, where it refers to a free-form, open-faced pie or tart. Galettes can be either sweet and savory and base can be made of either puff pastry, brioche or sweet pastry crust. They were initially humble, rustic creations, made by folding the pastry dough around the filling, often made with seasonal fruits. Over the years, variations have emerged, with different regions and bakers putting their unique twist on the classic dessert.
The apple galette is undoubtedly one of the most beloved variations of this pastry. It pays homage to the beautiful harvest of apples that arrives each autumn. Apples are the star of the show in an apple galette. The choice of apple plays a crucial role in the galette’s flavour and texture. Varieties like Granny Smith, Honeycrisp, Golden delicious or Gala etc. are excellent choices, each offering its unique blend of sweet and tart flavors. I have used Honeycrisp Apple for my galette. Honeycrisp Apple is a perfect choice for the galette for their sweet, crisp and juicy texture. Feel free to experiment with different apple varieties or even mix them to create a unique flavour profile for your galette. Regardless of your choice, aim for apples that hold their shape when baked to ensure a pleasing texture.
Apple galette is best enjoyed warm, either on its own or with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also drizzle maple syrup or warm caramel sauce over the top for an extra decadent touch. You can also serve apple galette with a warm cup of tea or coffee for a delightful afternoon treat.
Leftover apple galette can be stored in an airtight container in the fridge for up to 3 days and at room temperature for 1 day. You can also freeze the leftover galette. If you like you could even refresh your leftover apple galette in the oven @160°C for 5-10 minutes before serving.
Ingredients:
400 gm Pate Brisee
Apple Filling:
2 nos. Apple (cubed)
2 tbsp Brown Sugar
2 tbsp Castor Sugar
2 tbsp Water
1/2 tsp Cinnamon powder
1 tsp Lemon Zest
1 tsp Lemon juice
Topping:
2-3 apple, thinly sliced
2-4 tbsp Maple syrup / Honey
Other:
Egg wash, 1 egg whisked with 1 tbsp of milk
Preparation:
Apple Filling:
- Step 1: Add the apple cubes in the frying pan, then add brown sugar, castor sugar, water, cinnamon powder & lemon zest and stir to mix everything.
- Step 2: Next add lemon juice and let the apple cook on low heat for about 10-15 minutes or until the apples are tender and the mixture is quite thick.
- Step 3: Turn off the heat and keep aside the apple filling.
Apple Galette:
- Step 4: Remove the Pate Brisee dough from the fridge. Roll out the prepared dough in between two parchment paper into a 12 inch circle with an even 1/8-inch thickness, it doesn’t have to be perfect.
- Step 5: Next remove the parchment paper from the top of the dough and use a 8 inch ring mould to cut out the base of the galette.
- Step 6: Remove the excess dough and form a ball with it. Roll out the dough ball in between two parchment paper with an even 1/8-inch thickness.
- Step 7: Then remove the parchment paper from the top of the dough and cut the flattened dough with a sharp knife in diamond shape.
- Step 8: Then brush the edges of the galette base with egg wash.
- Step 9: Then arrange the diamond shape dough around the edges of the galette base.
- Step 10: Next spread the apple filling on the prepared galette base, make sure not to overload the galette.
- Step 11: Carefully slice the apples into very thin half-moons, about 1/8 inch thick. Squeeze a lit bit of lemon juice over the sliced apples to prevent browning.
- Step 12: Once the apples are sliced, lets finish the galette. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over next apple slice. Take care to stand the apple up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly.
- Step 13: As you move towards the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
- Step 14: Then place the prepared galette in the fridge for 15 minutes to chill.
- Step 15: After 15 minutes take out the galette from the fridge and brush the edge of the galette with egg wash.
- Step 16: Bake the galette in a preheated oven @180° C for 25-30 minutes or until the crust is golden and apples are tender.
- Step 17: Once the galette is baked brush the top layer of apples with maple syrup while galette is still warm.
- Step 18: Let the the galette cool a bit and serve warm or cold with a dollop of freshly whipped cream or vanilla ice cream or with a warm cup of tea or coffee.
Tips:
Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months.
If you are using frozen dough, thaw the dough overnight in the refrigerator before rolling out and filling.
Rolling out using parchment paper means the dough will have an even thickness and won’t stick to the surface.
Make sure you are using chilled butter. Butter should be chilled not frozen or you will end up using excess water for the dough.
Chilling the shaped galette in the refrigerator is a mandatory step, as it helps to maintain its shape in the oven, while baking.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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