Apple Galette

Name: Apple Galette
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: European, Mediterranean, French
Ingredients: 2 1/3 cups (326 g) all-purpose flour; 2 tablespoon ( 26 g) sugar; 1/2 teaspoon (2.5 ml) salt; 1 cup ( 113 g) of cold butter, diced; ⅓ cup (ml) very cold water; 3 gala apples, peeled, cored, and cut into chunks; 2 tablespoon sugar (25 g); ¼ cup of apple juice (60 ml); ¼ cup of water (60 ml); 1/8 teaspoon (large pinch) of cinnamon; zest of 1 lemon; 3 Galas Apples; 1 tablespoon (15 ml) Heavy Cream; A sprinkle of turbinado sugar on the crust; 1 tablespoon (15 ml) apricot or apple jelly; powdered sugar for dusting

10 steps

Prep:2hCook:1h

This apple galette is easier than apple pie or a French apple tart but just as delicious! Make the components ahead of time and then assemble and bake!

Updated at: Fri, 23 Feb 2024 09:57:40 GMT

Ingredients

8 servings

326gall-purpose flour

26gsugar

2.5mlsalt

1 cupbutter

cold, diced

⅓ cupwater

very cold

3gala apples

peeled, cored, and cut into chunks

25gsugar

¼ cupapple juice

¼ cupwater

⅛ teaspooncinnamon

1zest of lemon

3Galas Apples

15mlheavy cream

turbinado sugar

on the crust

15mlapricot jelly

or apple

powdered sugar

for dusting

Instructions

Step 1

Prepare the dough. In a large bowl whisk together the dry ingredients, then add the cold butter. Mush the butter into the flour with your fingertips until a coarse meal forms. Then add the water. Stir the dough until it comes together.

Step 2

Transfer dough to a floured surface, then form into a ball and flatten into a disk. Wrap in plastic wrap or wax paper and refrigerate for a minimum of 1 hour.

Step 3

For the compote, place all the ingredients in a saucepot, over medium-high heat. Cover for 5-8 minutes or until apples are very tender. Mash apples with a potato masher or fork until a chunky apple sauce forms. Allow to cool completely, or cover and refrigerate for up to 2 days until ready to assemble the galette.

Step 4

For the apple topping. Slice the sides of all the apples until the core remains. Then place the flat side down of the apple, slice 1/4" slices on each piece, and keeping the apple intact, transfer to a plate.

Step 5

Roll out the dough to a large circle about 16" in diameter. Flip the dough over a rolling pin, to transfer it to a flat baking sheet (no lips or rims on it) lined with parchment paper. It will be easier to slide your galette off it once it's baked this way.

Step 6

Place a 12" (30 cm) plate floured plate in the center face side down and gently press it into the dough to make an impression. Add the compote to the center, then the apples, fanning them out to reveal the interiors a bit. Then trim the edges of the dough to make roughly a more uniform circle. Fold over the edges to make a crust.

Step 7

At this point, if the dough has become very soft, pop the tray into the freezer or fridge to firm it up before baking. 10-15 mins.

Step 8

Meanwhile, preheat the oven to 350F (180C)

Step 9

Before placing it in the oven, brush the crust with the heavy cream and sprinkle the turbinado sugar on top.

Step 10

Bake for 55 min-1 hour until the apples are very tender and the crust is golden brown. Then heat apricot jelly in a saucepan or microwave until liquified. Then brush apples and crust with melted apricot jelly. Dust with powdered sugar.

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