Introduction
Oh, the cozy scent of cinnamon and apples baking! There’s something so incredibly comforting about a warm, rustic apple galette. It instantly transports me back to crisp autumn days, the kind where you just want to curl up with a good book and a slice of something delicious. And the best part? This beautiful, free-form tart is surprisingly simple to make, making it the perfect go-to for a sweet treat that feels special without being fussy. You’re going to absolutely adore how this comes together!
Why You’ll Love This Recipe
- Fast to Prepare: While the dough chills, you can have your filling ready in minutes!
- Seriously Easy: No fancy pans or complicated techniques needed. It’s all about embracing the rustic charm.
- The Perfect Gift: Wrap it up (once cooled, of course!) and you have a homemade gift that’s truly from the heart.
- A Huge Crowd-Pleaser: Whether it’s a family dinner or a potluck, this galette is always a guaranteed hit. Everyone loves a good apple dessert!
Ingredients
Let’s gather our goodies! You might already have most of these in your pantry.
For the Galette Dough:
- 1 ¼ cups all-purpose flour: Our sturdy foundation for that flaky crust.
- ½ teaspoon sea salt: Just a touch to enhance all those lovely flavors.
- 1 Tablespoon granulated sugar: For a hint of sweetness in the dough itself.
- ½ cup cold salted butter: This is key for a tender, flaky crust! Make sure it’s nice and cold.
- ¼ cup ice cold water: Again, cold is crucial here! It helps create those flaky layers.
For the Apple Filling:
- 2 pounds apples (about 5 medium apples): My favorite for this is a mix of sweet and tart, like Honeycrisp or Fuji, but any good baking apple will do! Peeled and thinly sliced is the way to go.
- 1 teaspoon pure vanilla extract: Adds that extra touch of warmth and sweetness.
- ¼ cup light brown sugar: For that caramel-y, cozy sweetness.
- 2 Tablespoons granulated sugar: A little extra sweetness boost!
- 2 Tablespoons all-purpose flour: This helps thicken up the apple juices so you don’t get a soggy bottom.
- 1 teaspoon ground cinnamon: The quintessential fall spice!
- ¼ teaspoon sea salt: Balances out the sweetness beautifully.
- Pinch ground nutmeg: Just a whisper of warmth to round out the spice profile.
For the Egg Wash:
- 1 egg yolk: This will give our crust a gorgeous golden sheen.
- 1 Tablespoon whole milk: Helps make the egg wash smooth and easy to brush. Cream or half-and-half works beautifully too!
- 2 Tablespoons turbinado sugar (raw sugar): For a delightful crunch and sparkle on the crust.
How to Make It
Alright, apron on, let’s get baking!
-
Make the Galette Dough
In a large bowl, whisk together your flour, salt, and granulated sugar. Now, grab your cold butter and cut it into the flour mixture. You can use a pastry blender, or just use your fingertips! We’re looking for a crumbly texture with some little pea-sized pieces of butter still visible – those are our secret to flakiness! Gradually add the ice-cold water, just a tablespoon at a time, mixing until the dough just comes together. Don’t go crazy mixing it, or it can get tough. Gather the dough into a ball, flatten it into a disk (this makes it easier to roll out later), wrap it up in plastic wrap, and pop it in the fridge for at least 30 minutes. This is where the magic happens for that lovely texture!
-
Prepare the Apple Filling
While your dough is chilling, let’s tackle the apples. In a separate large bowl, combine your thinly sliced apples, vanilla extract, brown sugar, granulated sugar, flour, cinnamon, salt, and nutmeg. Give it a gentle toss to make sure every apple slice is beautifully coated in those warming spices. It’s going to smell amazing already!
-
Assemble the Galette
Time to preheat your oven to 375°F (190°C). Get a sheet of parchment paper and line a baking sheet with it. On a lightly floured surface, roll out your chilled dough into a rough circle, about 12 inches across. Don’t worry if it’s not perfectly round – that’s the beauty of a galette! Carefully transfer your dough onto the prepared baking sheet. Now, spoon that delicious apple filling right into the center of the dough, leaving about a 2-inch border all around. This border is what we’ll fold over.
-
Fold the Dough
Gently grab the edges of the dough and fold them up and over the apple filling. As you fold, pleat the dough as you go. This creates those lovely rustic folds that hold all the yummy filling in. It’s so forgiving and looks wonderfully homemade!
-
Brush with Egg Wash
In a small bowl, whisk together the egg yolk and milk until they’re well combined. This is our golden glaze! Brush this mixture evenly over the folded edges of the dough. Then, sprinkle that glorious turbinado sugar all over the egg-washed crust. It will give it a beautiful shine and a delightful crunch.
-
Bake to Perfection
Pop your galette into the preheated oven and bake for about 40-50 minutes. You’re looking for a crust that’s a beautiful golden brown and an apple filling that’s tender and bubbly. The aroma filling your kitchen will be absolutely divine!
-
Cool and Enjoy!
Once it’s done, let the galette cool on the baking sheet for at least 15 minutes before you slice into it. This allows the juices to settle a bit. Serve it warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream. Pure bliss!
Substitutions & Additions
Feel free to get creative and make this galette your own!
- Different Fruits: While apples are classic, you could totally swap them out for pears, peaches, plums, or even a mix of berries. Adjust the sugar a bit depending on the sweetness of the fruit.
- Spiced Up: Add a pinch of ground ginger or allspice to the apple filling for an extra layer of flavor.
- Nutty Crunch: Toss in a handful of chopped pecans or walnuts with the apples for a delightful textural contrast.
- Citrus Zest: A little lemon or orange zest in the filling can add a bright, fresh note.
- Pre-made Dough: If you’re short on time, a good quality store-bought pie crust or puff pastry can be used in a pinch!
Tips for Success
A few little tricks to ensure your galette is a showstopper!
- Keep it Cold: For the flakiest crust, make sure your butter and water for the dough are as cold as possible.
- Don’t Overwork the Dough: Overmixing can make the crust tough. Stop mixing as soon as the dough just comes together.
- Even Slices: Try to slice your apples relatively evenly so they cook at the same rate.
- Prep Ahead: You can make the galette dough a day or two in advance and keep it in the fridge. The apple filling can also be prepared a few hours ahead and stored in the fridge. Just toss it with the sugar mixture right before assembling to prevent the apples from getting too mushy.
- Prevent Soggy Bottoms: The flour in the filling helps, but if you’re worried, you can sprinkle a little extra flour or even some breadcrumbs onto the dough before adding the apples.
How to Store It
Once cooled, your rustic apple galette can be stored at room temperature, covered loosely with plastic wrap or foil, for up to 2 days. If it’s particularly humid or warm where you are, storing it in the refrigerator might be a good idea. Reheat slices gently in a low oven or microwave to bring back that delicious warmth.
FAQs
Q: Can I make this galette ahead of time?
A: Yes! You can prepare the dough and filling separately and store them in the refrigerator for a day or two. Assemble and bake closer to when you plan to serve it for the freshest taste and best texture.
Q: What kind of apples work best for a galette?
A: A mix of sweet and tart apples like Honeycrisp, Fuji, Gala, Granny Smith, or Braeburn are excellent choices. They hold their shape well and offer a balanced flavor.
Q: My galette dough is sticky. What should I do?
A: If your dough is too sticky to handle, dust your hands and the work surface with a little extra flour. Chilling the dough for a bit longer can also help make it more manageable.
Q: Can I freeze an apple galette?
A: You can freeze an assembled but unbaked galette. Wrap it tightly in plastic wrap and then foil. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked and cooled slices, wrapped well.
Rustic Apple Galette
Equipment
- Large bowl
- pastry blender optional, fingertips can be used
- Plastic wrap
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Rolling Pin
Ingredients
Galette Dough
- 1.25 cups all-purpose flour Our sturdy foundation for that flaky crust.
- 0.5 teaspoon sea salt Just a touch to enhance all those lovely flavors.
- 1 Tablespoon granulated sugar For a hint of sweetness in the dough itself.
- 0.5 cup cold salted butter This is key for a tender, flaky crust! Make sure it's nice and cold.
- 0.25 cup ice cold water Again, cold is crucial here! It helps create those flaky layers.
Apple Filling
- 2 pounds apples About 5 medium apples. My favorite for this is a mix of sweet and tart, like Honeycrisp or Fuji, but any good baking apple will do! Peeled and thinly sliced is the way to go.
- 1 teaspoon pure vanilla extract Adds that extra touch of warmth and sweetness.
- 0.25 cup light brown sugar For that caramel-y, cozy sweetness.
- 2 Tablespoons granulated sugar A little extra sweetness boost!
- 2 Tablespoons all-purpose flour This helps thicken up the apple juices so you don't get a soggy bottom.
- 1 teaspoon ground cinnamon The quintessential fall spice!
- 0.25 teaspoon sea salt Balances out the sweetness beautifully.
- 1 Pinch ground nutmeg Just a whisper of warmth to round out the spice profile.
Egg Wash
- 1 egg yolk This will give our crust a gorgeous golden sheen.
- 1 Tablespoon whole milk Helps make the egg wash smooth and easy to brush. Cream or half-and-half works beautifully too!
- 2 Tablespoons turbinado sugar For a delightful crunch and sparkle on the crust.
Instructions
- Make the Galette Dough: In a large bowl, whisk together your flour, salt, and granulated sugar. Now, grab your cold butter and cut it into the flour mixture. You can use a pastry blender, or just use your fingertips! We're looking for a crumbly texture with some little pea-sized pieces of butter still visible – those are our secret to flakiness! Gradually add the ice-cold water, just a tablespoon at a time, mixing until the dough just comes together. Don't go crazy mixing it, or it can get tough. Gather the dough into a ball, flatten it into a disk (this makes it easier to roll out later), wrap it up in plastic wrap, and pop it in the fridge for at least 30 minutes. This is where the magic happens for that lovely texture!
- Prepare the Apple Filling: While your dough is chilling, let's tackle the apples. In a separate large bowl, combine your thinly sliced apples, vanilla extract, brown sugar, granulated sugar, flour, cinnamon, salt, and nutmeg. Give it a gentle toss to make sure every apple slice is beautifully coated in those warming spices. It's going to smell amazing already!
- Assemble the Galette: Time to preheat your oven to 375°F (190°C). Get a sheet of parchment paper and line a baking sheet with it. On a lightly floured surface, roll out your chilled dough into a rough circle, about 12 inches across. Don't worry if it's not perfectly round – that's the beauty of a galette! Carefully transfer your dough onto the prepared baking sheet. Now, spoon that delicious apple filling right into the center of the dough, leaving about a 2-inch border all around. This border is what we'll fold over.
- Fold the Dough: Gently grab the edges of the dough and fold them up and over the apple filling. As you fold, pleat the dough as you go. This creates those lovely rustic folds that hold all the yummy filling in. It’s so forgiving and looks wonderfully homemade!
- Brush with Egg Wash: In a small bowl, whisk together the egg yolk and milk until they're well combined. This is our golden glaze! Brush this mixture evenly over the folded edges of the dough. Then, sprinkle that glorious turbinado sugar all over the egg-washed crust. It will give it a beautiful shine and a delightful crunch.
- Bake to Perfection: Pop your galette into the preheated oven and bake for about 40-50 minutes. You're looking for a crust that's a beautiful golden brown and an apple filling that's tender and bubbly. The aroma filling your kitchen will be absolutely divine!
- Cool and Enjoy!: Once it's done, let the galette cool on the baking sheet for at least 15 minutes before you slice into it. This allows the juices to settle a bit. Serve it warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream. Pure bliss!