Apple anything is always so delish in my book. Apple season, for me, is right up there with blueberry season. I just had to add my Apple Galette to the growing list of apple treats I offer so far on this blog:
- Apple Slab Pie a/k/a Apple Squares
- Apple Oatmeal Crumb Tarts
- Apple Cinnamon Stovetop Cake
- Upside Down Apple Honey Cake
- Apple Bundt Cake
- Apple Oatmeal Galettes
- Apple Honey Babka
- Apple Cinnamon Spice Hamantaschen
An Apple Galette is so fun and easy to make and is my go-to dessert when I have limited time but want to impress. Because it always impresses.
For dairy free and vegan options, see the Frequently Asked Questions below.
What is a Galette?
Galettes are, to be perfectly honest, sheer brilliance. You basically get what you would get in a pie, but it’s easier to make and more sensible for a smaller crowd. Using the same basic pie dough (in French, it’s called a pâte brisée) and the same type of pie filling, the idea of a galette is to look rustic and craftsy. While you can certainly trim the edges of the dough to make it look extra pretty (I have done that), people do not expect that from a galette. Galettes are fabulous for a weeknight dessert or a small dinner party. And they are completely versatile — use whatever kind of fruit is in season and make up whatever filling you want.
You can also make savory galettes. (If using my pâte brisée recipe, I recommend using 2 teaspoons instead of 2 Tablespoons of sugar for a savory galette.) There are tons of different filling recipes out there if you need some inspiration.
How do you make Galette dough a/k/a pâte brisée?
You can make the pâte brisée in one of three ways:
I recommend this way. While you can use the food processor or mixer (I often use either of those), you have more control over the dough doing it by hand. You also get a feel for how the dough should, well, feel. More importantly, there are no parts to clean up — just a bowl.
By food processor
If using the food processor, it is best to cut up your butter, then place it back in the freezer so that you can add it to the food processor while it is frozen. While using the food processor is very simple, you need to be careful not to overmix the dough, as the dough forms very quickly. You also need to be careful not to add too much water.
This is how I learned to make a pâte brisée in culinary school. While using a mixer keeps your hands clean, for one galette, it seems a little silly to crank up the mixer. If clean hands is more important to you, make sure to watch the mixer carefully so you do not overmix the flour and the butter and so you do not over-hydrate the dough.
How to Shape the Galette Dough
Once the dough has chilled in the refrigerator for at least a half hour, you can do one of two things to shape your dough:
- The first and easiest option is to shape the dough into a disk before you chill it in the refrigerator. Then roll it out into a circle, fill, chill and bake.
- The second option is great if you have a little more time. This option includes laminating the dough. All that means is that, once chilled, roll it out into a rectangle, fold it twice over itself like folding a business letter, rotate it 90 degrees, and repeat. Do this quickly while the dough is cold. Pop it back into the refrigerator for another half hour before rolling it out. Because of the rectangular shape, it will be easiest to roll the dough out into a rectangle for a rectangle gallete as pictured in this post and in the video. The end result is an even flakier dough than option 1.
Easy to Make Filling for This Apple Galette
For this Apple Galette, you can slice or chop up the apples however you want. In the photos and video here, I tried to make it look slightly pretty with slices of apples lined up against each other. You can slice the apples the same way and just dump them onto the dough. Or you can chop the apples up into ¼ inch pieces and dump them into the dough. Making an Apple Galette truly is versatile!
As for the rest of the filling ingredients, I am in love with the blend of spices here. If you don’t like nutmeg, skip it. If you love nutmeg, double it. Play with the spices until you reach the flavor profile that you love best.
Want to change things up a bit? Toss in some raisins, dried cranberries, fresh cranberries, or even some nuts!
Frequently Asked Questions About Making an Apple Galette
What type of apples should I use in an Apple Galette?
This is a subjective question and depends on whether you like sweet or tart apple filling. I always prefer to use a mix of apples. For the galette pictured, I used two Honeycrisp and two Envy apples. Use any type of baking apples: Honeycrisp, Envy, Golden Delicious, Granny Smith, Pink Lady, Cortland, Empire, Macintosh… Combinations are endless.
Can Apple Galette be made dairy free or vegan?
Absolutely. Instead of butter, use vegan butter such as Earth Balance Baking Sticks or Miyoko’s. Instead of egg wash on the outside edges, use a non-dairy milk, such as oat milk.
- 210 grams all-purpose flour (1¾ cups)
- 25 grams sugar (2 Tablespoons)
- ½ teaspoon fine sea salt (or table salt)
- 113 grams refrigerator cold unsalted butter (cut into ¼ inch pieces (if mixing in a food processor, place your cut up butter in the freezer for at least 15 minutes before using)* (8 Tablespoons))
- 5-9 Tablespoons ice water
- 1¾ pounds apples (3 large apples)
- 67 grams sugar (⅓ cup)
- 1 teaspoon cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon salt
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla
- 2 Tablespoons unsalted butter (melted and cooled to room temperature)
- 1 large egg (or some cream or milk)
- coarse or granulated sugar
- Dough by hand. In a mixing bowl, whisk together the flour, sugar and salt. Add all the butter. Using your hands, coat each piece of butter with the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a couple of minutes until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. Make a well in the middle. Add 2 Tablespoons of ice cold water. Using your hands, scoop the flour from the sides and the bottoms to hydrate the flour with the water. Repat, making a well and adding 1 tbsp. of ice cold water at a time. You know you are done when the dough is slightly clumpy when flattened in your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
- Dough by Food Processor. Combine all the dry ingredients in a food processor and pulse several times. Add all of the frozen butter. Pulse until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. Add 3 Tablespoons ice cold water and pulse a few times to combine. If the mixture is too dry, add more of the ice cold water a couple tsps. at a time. You know you are done when the dough is slightly clumpy when flattened in your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
- Dough by Mixer. Combine all dry ingredients in a mixer bowl fitted with the paddle attachment and mix on low until combined. Add the refrigerator cold butter and mix until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. With the mixer on low, slowly add 2 Tablespoons of ice cold water. If the mixture is too dry, add 1 tbsp. of ice cold water at a time. You know you are done when the dough is slightly clumpy when flattened in your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Place the wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours.
- Remove the dough from the refrigerator and lightly flour the countertop. Also lightly flour a rolling pin. Place the dough on the lightly floured countertop. Lightly flour the top of the dough. For extra flaky dough: Roll the dough out to a long rectangle. Fold the bottom up about ½ of the way and the top over the bottom, just like folding a business letter. Rotate the dough 90°. Roll it out to another long rectangle and do another letter fold. Wrap the dough in plastic wrap and refrigerate 30 minutes. Roll the dough out into a large rectangle. The dough should be approximately ⅛ inch thick. Refrigerate for 30 minutes.For circular galette: Roll the dough out so that it is a circle (or circle-ish), approximately 12 inches in diameter. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold.) Once rolled out, dust off any excess flour and move the dough to a piece of parchment paper placed on a rimmed baking pan like a jelly roll pan. Refrigerate for 30 minutes.
- Prepare Filling: Peel the apples. Slice them each in half. Use a melon baller (or spoon) to core out the center. Use a paring knife to cut off the peels on the ends. Place flat side of an apple on a cutting board. Slice thin slices, approximately ⅛ inch thick. In a medium size bowl, mix all the dry ingredients together. Add the apple slices and toss. Add the vanilla and butter and toss again until combined.
- Preheat the oven to 400°F.
- Remove the dough from the refrigerator. Organize the apples in a fanned out fashion in several rows, leaving approximately a 2 inch border around the edges. Fold the borders up over the apples so that they cover approximately 2 inches of the apples. Place in refrigerator for 20 minutes or freezer for 10-15 minutes. Brush the exposed pastry with a beaten egg or with cream/milk. Sprinkle with coarse or regular sugar.
- For best flavor, use two or three different types of baking apples. Good combinations include a tart apple like a Granny Smith with a Honeycrisp and an Envy. Any apple combination will do though: Pink Lady, Cortland, Empire, Golden Delicious, Jonagold ...