This Rustic Apple Galette makes a wonderful alternative to pie and is the perfect fall dessert recipe. Filled with a combination of sweet and tart apple filling and wrapped in a buttery pastry crust. It's simple yet impressive - perfect for any occasion! The best thing about this Galette recipe is its versatility and ease; traditional galette filling consists of butter, sugar, and fruit, such as apples. However, you can make a perfect summer dessert with berries, stone fruit, or other fruit folded into buttery galette dough; Peach, apricot, plum, strawberry, and cherry galettes are some of the most popular.
For more Apple-inspired recipes, check out Apple Bread, French Apple Cake, Spiced Apple Muffins, or Apple Pumpkin Spice Muffins.
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What is Apple Galette?
An Apple galette is a rustic French dessert with a free-form pie-like pastry dough or puff pastry dough covered with a sweet apple filling. The word "galette" comes from the Norman word gale, meaning flat cake. Galettes are famous both for their ease of creation and their versatility. Although the traditional galette filling consists of fruit, butter, and sugar, many cooks prepare them with rich, savory fillings or a wide range of sweet mixtures.
Apple Galette Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Apple Galette crust:
- All-purpose flour: used to form the base of the crust
- Kosher salt: enhances the flavor of the crust
- Granulated sugar: adds sweetness to the crust
- Unsalted butter: gives the crust its flaky texture and buttery flavor
- Ice-cold water: helps to bind the dough together
- Pure vanilla extract: adds flavor to the crust
For the filling:
- Firm texture baking apples (such as Granny Smith and Honeycrisp): used to make up the main filling of the galette
- Light brown sugar: adds a caramel-like flavor and color to the filling
- Cinnamon: adds warmth and spice to the filling
- Grated nutmeg (optional): adds a nutty and spicy flavor to the filling
- Unsalted butter: adds richness and flavor to the filling
- Fresh lemon juice: adds acidity and balances the sweetness of the filling
Apricot glaze:
- Apricot preserves, jelly, or jam: used to create a shiny and sweet glaze on the galette
- Water: Thins out the preserves to make a glaze
For assembling and baking:
- Cream or beaten egg: used to brush the crust to create a shiny finish
- Turbinado sugar: used to sprinkle on top of the galette to create a crunchy texture and add sweetness
Tools you'll need
How to Make Apple Galette
Note: The full instructions are provided in the recipe card below.
Dice the unsalted butter and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
In a small bowl, combine 3 tablespoons of ice water and 1 tablespoon of pure vanilla extract. With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine. Cut the butter into the flour in a large, flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear the butter. Instead, scrape the butter off the pastry blender during the mixing process and continue mixing.
If the fats are softening too fast, put the bowl in the refrigerator until it firms up, 2–5 minutes. Sprinkling 3 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 1 more tablespoon of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready. If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy.
Knead in the bowl just until incorporated). Turn the dough onto a work surface and bring it together by hand. Shape into a flat disk and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.) Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise into ¼-inch thick slices.
Place the apples in a large bowl and toss with the lemon juice, sugars, pure vanilla extract, cinnamon, and nutmeg. Set aside to let the flavors blend. Lightly dust a work surface and a rolling pin with flour. Next, place the chilled pie disk on the work surface and let the dough sit on the countertop for 5 to 10 minutes so it's malleable enough to roll. Then, roll the dough into an 11-inch circle and gently transfer the dough to a parchment-lined baking sheet. Sprinkle evenly 1 tablespoon of flour over the pastry, then working quickly, arrange the apple mixture in the center of the dough.
Next, dot the apples with the 2 tablespoons of unsalted butter, then, using the parchment to guide you, fold the edges of the dough up and onto itself, one section at a time, patch up any tears by pinching a bit of dough from the edges. Brush exposed dough with cream or egg wash and sprinkle with sugar. Chill the assembled apple galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350 °F and set an oven rack in the center position. Bake the apple galette for 55-65 minutes until the crust is golden brown and the apples are soft; rotate the pan once during cooking.
If bits of apple burn before the crust is finished, tent a piece of foil over the fruit and continue baking. It’s okay if some juices leak from the apple galette onto the pan. The juices will burn on the pan, but the apple galette should be fine -- scrape any burnt bits away from the galette once it’s baked. While the apple galette cools, make the glaze; mix the apricot preserves with 1 tablespoon of water in a small microwave-safe bowl and heat until bubbly.
Brush the glaze over the bottom and sides of the pastry shell with a pastry brush. (This will help seal the crust and prevent it from getting soggy) Transfer the apple galette to a serving plate. Allow cooling and serve warm or at room temperature.
Substitutions
- All-purpose flour: You could use whole wheat flour, spelled flour, or a gluten-free blend (such as almond flour or rice flour) for a different flavor and texture. Remember that the crust's texture and consistency may differ slightly.
- Unsalted butter: You could use salted butter instead, but omit the kosher salt in the crust recipe to avoid making the crust too salty.
- Granulated sugar: You could substitute with coconut sugar, brown sugar, honey, or maple syrup for a different flavor. Remember that the crust's texture and consistency may differ slightly.
- Apricot preserves: You could use peach or raspberry preserves instead for a different flavor. If you don't have any preserves, you could try using honey or agave nectar to make a glaze.
- Turbinado sugar: You could use brown sugar, white granulated sugar, or honey instead to sprinkle on top of the galette. Keep in mind that the flavor and texture may be slightly different.
Variations
- Pear and almond galette: Substitute the apples with thinly sliced pears and add a layer of almond paste or ground almonds on top of the crust before adding the fruit.
- Mixed berry galette: Substitute the apples with a mixture of fresh or frozen berries (such as strawberries, raspberries, blueberries, or blackberries) and sprinkle cornstarch to thicken the filling. You could also add a balsamic vinegar splash to enhance the berries' flavor.
- Savory vegetable galette: Substitute the apples with a mixture of roasted or sautéed vegetables (such as butternut squash, sweet potato, Brussels sprouts, or mushrooms) and add a sprinkle of grated Parmesan cheese on top of the filling before baking.
- Chocolate and hazelnut galette: Add a layer of Nutella or melted chocolate on top of the crust before adding the apples, and sprinkle chopped hazelnuts on top of the filling before folding the edges of the crust over. You could also add a sprinkle of sea salt for a sweet and salty flavor.
How to Serve
To serve the Apple Galette, cut it into wedges and serve it warm or at room temperature. You could top it with a scoop of vanilla ice cream or whipped cream for a decadent dessert or enjoy it as is for a delicious breakfast or snack. The galette is also great for entertaining and easily transported to potlucks or picnics. If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then, reheat the galette in the oven or microwave before serving.
How to Store & Re-Heat
To store: Allow it to cool completely at room temperature. Once cooled, transfer the galette to an airtight container or cover it tightly with plastic wrap. Store the galette in the refrigerator for up to 3 days.
To reheat: When you're ready to reheat and serve the galette, preheat your oven to 350°F (175°C). Remove the galette from the refrigerator and place it on a baking sheet lined with parchment paper. Heat the galette in the oven for 10-15 minutes or until warmed. Let it cool for a few minutes before serving.
Make-Ahead
Apple Galette can be made a day ahead and stored in the refrigerator for up to 3 days, covered with plastic wrap or foil. The pie crust can be made a day ahead and refrigerated for up to 3 days. Allow it to sit at room temperature for 10 to 15 minutes or until pliable before rolling.
How to Freeze
The Assembled Apple Galette can be frozen for up to 3 months. To freeze, place the baking sheet with the apple galette (without egg wash) in the freezer and let it freeze until frozen solid; then, wrap it tightly with a double layer of plastic wrap and another double layer of foil. When you are ready to eat, Unwrap, brush it with the cream or egg wash, sprinkle sugar, and bake as the recipe directs; it may take a few extra minutes to bake from frozen.
Tips for Making The Best Apple Galette
- Keep the water to a minimum: Water and other liquids will increase gluten development and make your crust less tender. Use as little liquid as possible, or replace cold water with vodka, which will bake off in the oven.
- Use cold fat: To avoid overworking the dough and creating a tough crust, use very cold butter; this will require more effort than room-temperature butter, but it will be well worth it. You can also make the dough in a food processor for a low-effort preparation.
- Let the dough chill: Rather than rolling out the fresh pie dough immediately, allow the dough to chill in the refrigerator wrapped in plastic wrap for 30 minutes to an hour; this will help develop the gluten and result in a better end product.
- Roll consistently: Maintain consistent pressure while rolling out the dough to ensure parts aren’t thicker than others and avoid uneven cooking.
- Prevent a soggy bottom: Add more flour or cornstarch to the mixture to lock in some juice when using high-moisture fruits.
- Brush the exposed pastry with egg wash: Do this by popping the pastry in the oven to give the top a glossy shine.
- Best Apple for apple galette: Use “firm” apples that hold their shape during cooking, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, Honey Crisp, etc.
- Don't overstuff: Don’t overstuff the galette: If you put too much filling inside the galette, the crust might not bake properly, and the filling might ooze out while the galette is in the oven.
FAQ
Is Apple Galette Healthy?
There is no simple answer to this question, as the healthfulness of the apple galette depends on several factors, including the ingredients and preparation methods used. Generally speaking. However, most versions of this dessert are relatively healthy, containing relatively small amounts of sugar and fats. So, while a galette might not be as healthy as a piece of fruit or vegetables, it's not exactly unhealthy.
The Dough is Too Dry or Crumbly:
If your dough is too dry or crumbly and doesn't hold together when squeezed, add more ice-cold water, one tablespoon at a time, until it reaches the desired consistency.
The Dough is Too Sticky.
If the dough becomes too sticky while working with it, you can lightly dust it with more flour or flour your rolling pin to prevent sticking. You can also refrigerate the dough briefly to firm it up if needed.
My Galette Crust Isn't Browning Properly.
If your galette crust isn't browning properly, brush it with a bit more cream or beaten egg before baking to encourage browning. Ensure that your oven is preheated to the correct temperature (350°F).
The Apples Are Too Watery.
To prevent excessive moisture in the filling, toss the apple slices with the lemon juice and allow them to drain for a few minutes. You can also use a paper towel to pat them dry gently.
The Galette is Leaking Juices.
It's normal for some juices to leak from the galette during baking. To prevent messes in the oven, place a baking sheet or foil on the rack below to catch any drips.
Related Recipes:
- Pecan pie
- Fruit tart
- Dutch Apple pie
- Pumpkin Pie with Pecan Crust
- Apple Pie Bars
- Key Lime pie
- Apple Pie
Recipe
Easy Apple Galette
Ingredients
For the Apple galette crust:
- 188 g (1-½ cups)all-purpose flour, spooned, leveled, and sifted
- ¼ teaspoon kosher salt
- 24 g (2 tablespoons) granulated sugar
- 1-½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch cubes
- 3 tablespoons ice-cold water
- 1 tablespoon pure vanilla extract
For the filling:
- 3 large firm texture baking apple ( I use a combination of Granny Smith and Honey crisp, to provide both sweetness and tartness).
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg ,optional
- 2 tablespoons unsalted butter , cut into bits
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
Apricot Glaze:
- 2 tablespoons apricot preserves , jelly, or Jam
- 1 tablespoon water
For assembling and baking:
- 1 tablespoon all-purpose flour
- Cream or Beaten egg , to brush crust
- 2 tablespoons turbinado sugar
Instructions
- Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
- In a small bowl, combine 3 tablespoons of ice water, and 1 tablespoon of pure vanilla extract. With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and very crumbly; don't let the dough form into a ball in the machine.
- How to Make the dough By Hand
- Cut the butter and shortening into the flour in a large flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear. Instead, scrape butter off the pastry blender during the mixing process and continue mixing. If the fats are softening too fast, put the bowl in the refrigerator until it firms up, 2–5 minutes.
- Sprinkling 3 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 1 more tablespoon of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready.
- If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy. Knead in the bowl just until incorporated).
- Form and let it Rest: Turn the dough onto a work surface, and bring the dough together by hand. Shape into a flat disk and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.)
- Make the Apple filling: Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise into ¼-inch thick slices. Place the apples in a large bowl and toss with the lemon juice, sugars, pure vanilla extract, cinnamon, and nutmeg. Set aside to let the flavors blend.
- Roll the Dough: Lightly dust a work surface and a rolling pin with flour. Next, place the chilled pie disk on the work surface and let the dough sit on the countertop for 5 to 10 minutes so it's malleable enough to roll. Then, roll the dough into an 11-inch circle and gently transfer the dough to a parchment-lined baking sheet.
- Sprinkle evenly 1 tablespoon of flour over the pastry, then working quickly, arrange the apple mixture in the center of the dough. Next, dot the apples with the 2 tablespoons of unsalted butter, then, using the parchment to guide you, fold the edges of the dough up and onto itself, one section at a time, patch up any tears by pinching a bit of dough from the edges.
- Brush exposed dough with cream or egg wash and sprinkle with sugar. Chill the assembled apple galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350 °F and set an oven rack in the center position.
- Bake: Bake galette for 55-65 minutes, until crust is golden brown and apples are soft; rotate the pan once during cooking. If bits of apple begin to burn before the crust is finished, simply tent a piece of foil over the fruit and continue baking. Note: It’s okay if some juices leak from the apple galette onto the pan. The juices will burn on the pan but the apple galette should be fine -- just scrape any burnt bits away from the galette once it’s baked.
- While the apple galette cools, make the glaze; mix the apricot preserves with 1 tablespoon of water in a small microwave-safe bowl and heat in the microwave until bubbly. With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This will help seal the crust and prevent it from getting soggy) Transfer the apple galette to a serving plate. Allow cooling and serve warm or at room temperature.
Notes
- Apple Galette can be stored, covered with plastic wrap or foil, at room temperature for up to 2 days or up to four days in the refrigerator.
- Apple Galette is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or at the desired temperature.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.