Description
This Apple Galette recipe features a rustic, flaky pastry crust filled with a sweet and tangy apple filling, enhanced by brown sugar and lemon juice, then baked to a golden perfection. It’s an elegant yet easy-to-make dessert that’s perfect for showcasing seasonal apples with a buttery, flaky crust that cooks beautifully in the oven.
Ingredients
Scale
Pastry:
- 2 cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter (very cold, cut into small pieces)
- ¼ to ½ cup ice water
Apple Filling:
- 4 large apples (peeled, sliced into ¼-inch slices)
- 6 tablespoons brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Topping:
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 1 egg (beaten)
Instructions
- Make the pastry: In a mixing bowl, combine flour, cornmeal, salt, sugar, and cold butter. Using two knives or a pastry cutter, cut in the butter until the mixture resembles coarse sand. Alternatively, pulse these ingredients in a food processor until coarse sand forms. Add ice water gradually, mixing or pulsing until the dough comes together.
- Form and chill the dough: Turn the dough onto a floured surface and shape it into a ball. Cut the ball into two equal parts and flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least one hour.
- Prepare the filling: In a large bowl, gently mix the sliced apples with brown sugar, flour, and lemon juice until well combined.
- Preheat the oven and prepare the baking sheet: Set the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Shape and assemble the galettes: Roll each chilled dough disk into a rough 12-inch circle. Place half of the apple filling in the center, leaving a 2 to 3 inch border. Fold the edges of the dough over the apples, creating a rustic edge. Repeat with the second disk and filling. Mix brown sugar and cinnamon, then sprinkle this over the galettes. Brush the exposed dough crust with beaten egg.
- Bake the galettes: Place the baking sheet in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is tender.
Notes
- Ensure the butter is very cold for a flaky pastry crust; the dough should resemble coarse sand before adding water.
- Do not overwork the dough once it comes together to maintain flakiness.
- Chill the dough for at least an hour to make it easier to handle and prevent sticking.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of galette)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
