What the galette?!
During Thanksgiving 2018 I was visiting my family in Oklahoma. Mom tasked me with making an apple galette. It might have not just been me… it was probably a group effort. But, I’ll take the credit. Anyway, I like the concept because it is basically an apple pie, but much simpler and straight forward… and delicious. I’m a crust guy… this dessert has crust… probably the main reason I love this easy French Apple Galette. My mission each time I bake this is to improve my crust skills.
Over the last year I’ve made a version of this dessert probably four or five times. The following recipe is the accumulation of my different bakes of this.
Easy French Apple Gallete ProTips for Your Success
In order for you to have just as much success as me in baking this Easy French Apple Gallete, I have put together some images from my most recent bake. I will take you through the images and give you my tips to maximize the number of compliments you’ll receive on this recipe.
Pre-Measure Ingredients
Over the last year or so I have begun to pre-measure my ingredients for recipes before I jump in and start baking/cooking. This keeps the kitchen neater and me more organized. It requires you to read the recipe first instead of just getting straight into it. I recommend using ramekins for smaller measures of ingredients. This will help you move through the recipe quicker and if you get stressed while baking (maybe you shouldn’t be baking then) this will help with that. Number one rule with recipes… read the entire recipes first. I’m guilty of not doing this and I’m sure to continue to break this “rule.”
“Pie Crust” is my favorite!
Pastry crust is relatively simple in terms of ingredients. It takes some practice to pull it all together just right and have a near-perfect bake. The key is keeping the butter cold. You do not want the butter to melt completely into the dough prior to baking it in the oven.
Works just as well just doesn’t have as easy access to drop ingredients in as you go.
Do not over-process the dough. It should be still crumbly in the blender/food processor. It should look similar to the above. Pour the dough out over a floured surface and knead it a bit to bring it together in a ball. Then fridge time!
After about 20 minutes in the fridge take the dough out and roll it out per recipe instructions. You could roll out the dough out directly on the cookie sheet but I like to use a rimmed baking sheet because sometimes liquid will seep out during the bake and I don’t want the juice all of the over. So, I roll out on a work surface. It can be tricky to transfer the rolled out dough to the cookie sheet to assemble to galette… BUT you’ll look and feel like a pro if you wrap the rolled dough around the rolling pin to assist you in transferring to a different surface. See below!
Crust Meets Filling
For my apple filling, I dice two of the apples and slice one. The diced apples go on first and then I use the sliced apples on top of those. You can handle cutting and placement of apples however you want. Sometimes I try to be fancy with the arrangement but I have not perfected this nor do I care to spend much time on this.
A Beautiful and Easy French Apple Galette
Easy French Apple Galette
Equipment
- Food processor
Ingredients
For the Crust
- 1 ½ cup all-purpose flour
- ½ tsp salt
- 2 tbsp sugar
- 12 tbsp unsalted butter very chilled!
- ¼ cup iced water
For the Filling
- 3 large baking apples
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp butter melted
- ⅛ tsp salt
For the Finish
- 1 egg beaten
- 2 tbsp turbinado sugar
Instructions
- Crust first! Combine the flour, salt, and sugar in a food processor. Pulse to combine. Add the cold butter and process until mixture in crumbly. Then slowly pour ice water over the mixture and process just until moistened. Do not over process. The goal is to keep the butter as cold as possible and you want there to be small chunks of butter in the dough. This will make the crust flaky and yummy!
- Transfer the dough to a lightly floured surface to knead into a ball. Place the dough ball in the fridge for 20 minutes.
- Preheat oven to 350 degrees.
- Filling time! Peel, core and slice apples. You can cut the apples into cubes (1/4-1/2 inch cubes) or slice them into 1/8 inch slices. It's up to you. If you want to get fancy, do slices and fan them out as you build your galette.
- Combine cut apples with sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Line a larger rimmed cookie sheet with parchment paper
- Pull dough out of the freezer. Place dough on a lightly floured surface. Use a rolling pin to roll out the dough into a rough 14-inch circle.
- Transfer the dough circle to the parchment-lined cookie sheet.
- Place filling in the center of your dough circle. Leave about three inches around the edge.
- Fold the edge of dough over the filling. Remember, it doesn't have to be perfect. Making a galette is so forgiving.
- Beat egg. Using a pastry brush, brush the egg over the dough. Then, sprinkle the turbinado sugar over the top.
- Bake on the middle rack for 60 minutes. Apples should be soft and the crust a beautiful golden color.
- After baking let the tart cool for about 30 minutes. You might have liquid leaking out – no worries! Let the bake rest on the cookie sheet then transfer it a serving board using spatulas.
Notes
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Delicious, and beautiful too!! A perfect dessert!
Thank you Chloe! Glad you were able to taste this, and thanks for the help staging this galette!