The apple galette is a buttery and crumbly dessert, with lots of juicy apples covered in sugar and cinnamon that make it special in its simplicity. The galette is a typical French dessert, similar to a tart, but with a more rustic appearance and a dough similar to shortcrust pastry that melts in your mouth. Served with whipped cream or a scoop of vanilla ice cream, it is always a delight for even the sweetest tooth.
Making an apple galette is really easy and as you can see, it is also very scenic if the apples are arranged in a fan in alternating directions.
If you like galettes, try these recipes of mine as well:
- Difficulty: Easy
- Rest time: 40 Minutes
- Preparation time: 35 Minutes
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 5 oz butter (cold)
- as needed water (cold)
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 3 apples
- 1 oz butter
- as needed cream (for serving)
Steps
To prepare the apple galette, place the all-purpose flour, whole wheat flour, sugar, salt, and cold butter cut into cubes in the mixer. Turn on the mixer for a few seconds until you get a sandy mixture. Add 1 tablespoon of cold water and turn on the mixer again until the dough begins to form. Transfer to the work surface and knead quickly with your hands until you obtain a homogeneous dough, adding a little more cold water if necessary.
Flatten the dough, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
If you don’t have a mixer, you can simply make a well with the flour, sugar, and salt, then place the cubed butter and water in the center and knead everything quickly without overworking the dough.After the dough has rested in the fridge, roll it out between two sheets of parchment paper until you get a square of about 14 x 14 inches. Place in the fridge for 10 minutes.
In a small bowl, mix the sugar with the ground cinnamon. Set aside.
Wash and peel the apples, cut each apple into four quarters, and remove the core. Slice each quarter into very thin slices, if possible without breaking the quarter itself.
After the dough has rested in the fridge, preheat the oven to 350 degrees (fan). Remove the sheet of parchment paper covering the dough. Sprinkle the dough with about 2 teaspoons of the sugar and cinnamon mix, leaving 1-2 inches free along the edges.
Take the first quarter of the apple cut into slices and fan it out. Place it on the part of the dough sprinkled with sugar, starting in a corner. Take the next quarter of the apple, fan it out, and place it next to the previous one but rotated 90 degrees. Continue in the same way with the remaining quarters of the apple, until you form 3 rows of apple, each composed of 3 or 4 quarters, depending on the size of the apples. By turning each apple fan 90 degrees compared to the previous one, you will get a scenic effect. Any leftover apple slices can be placed here and there in the empty spaces between the other quarters.
Then sprinkle the apples with plenty of the sugar and cinnamon mix. Cut the butter into pieces and place a piece of butter on each apple fan.
Fold the dough edges toward the center to cover the apple fans along the edge.
Bake the apple galette at 350 degrees for about 45 minutes, until golden.
Remove from the oven and serve your galette hot or cold, cut into squares, and accompanied with whipped cream or vanilla ice cream.
