Apple Galette

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 07/4/21
finished apple galette
Elaine Lemm
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 slices
Yield: 1 galette
Nutrition Facts (per serving)
252 Calories
9g Fat
39g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 252
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 52mg 17%
Sodium 16mg 1%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 12%
Total Sugars 12g
Protein 5g
Vitamin C 4mg 21%
Calcium 25mg 2%
Iron 2mg 10%
Potassium 151mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Say hello to a wonderful way to use up autumn apples with this delicious and easy galette recipe, which is neither a pie nor a tart, but a rich sweet pastry wrapped free-form around chunks and slices of crisp green apples. Do not try to make this look the perfect shape; instead, it should look rustic homely ( round or a rectangular, that's up to you!), and best of all, it will taste delicious.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/4 cup unsalted butter, cubed

  • 1/3 cup fine sugar

  • 1 egg, lightly beaten

  • 2 tablespoons ice cold water

  • Splash of milk, if needed

  • 4 crisp green apples

  • 3 teaspoons cinnamon

  • 2 teaspoons runny honey

  • Fine sugar, for sprinkling

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
    Elaine Lemm

  2. Put the flour, sugar, and butter into a food processor and pulse to several times to create a sand-like texture.

    Add butter and sugar and flour
    Elaine Lemm

  3. The mixture should look like this after pulsing. Add the egg and water to the mixture and mix it to create a soft dough. If the mixture feels a little dry, add a splash of milk. The dough will come together into a ball, and as soon as this happens, stop the food processor and tip the dough onto the worktop.

    apple galette pulsed flour

    Elaine Lemm

  4. Quickly and lightly knead the ball to bring the pastry together. Wrap in plastic wrap and leave to rest in the refrigerator for 30 minutes.

    gather and wrap the pastry

  5. While the pastry is resting, prepare the apples. Peel, core and cut each apple into quarters. Slice the of the apples into equal thick slices, roughly chop the remaining apple.

    peel and slice the apples
    Elaine Lemm

  6. Place the slices in one bowl, the chopped pieces in another. Sprinkle cinnamon over both and stir well. Add the honey to the chopped apples and stir again.

    gather and wrap the pastry
    Elaine Lemm

  7. Preheat the oven to 400 F. Lay the ball of dough onto a baking tray covered with a piece of parchment paper and roll lightly to form a large circle approximately 12 inches wide.

    roll the pastry
    Elaine Lemm

  8. Starting 2 to 3 inches in from the edge, sprinkle the chopped apples evenly across the pastry followed by the apples arranged decoratively in circles.

    arrange the apples
    Elaine Lemm

  9. Very gently fold the edges of the pastry inwards to cover the apple slices; occasionally you will have to pleat the pastry to make it fit, but don't worry, this is a rustic looking tart so squeeze, fold, pleat as is needed. You don't want this looking like a perfect circle.

    wrap the pastry around
     Elaine Lemm

  10. Bake in the center of the preheated oven for 45 minutes, take a look at the galette after this time, and of the pastry is crisp and the apples then remove from the oven; if not cook for up to 10 minutes more. Leave the galette to cool, but do not put in the refrigerator. Eat warm or at room temperature with a little vanilla whipped cream or custard. The galette will keep for 24 hours in an airtight box, but ideally is best eaten the day it is made.

    finished apple galette
    Elaine Lemm

What Should I Serve With an Apple Galette?

Traditionally, a galette would be served with a little whipped vanilla cream or creme Anglaise, but vanilla ice cream would also be delicious.

What's the Difference Between a Galette and a Crostata?

What, if any, the difference between a galette and a crostata? Nothing! A galette is French, the crostata Italian, the only difference is the language.