Easy Apple Galette: A Classic French Dessert
A simple French apple galette with crisp apples, flaky crust, and just a touch of vanilla— beautiful, unfussy baking at its best.
Equipment
- 1 Large mixing bowl for combining the galette dough
- 1 medium bowl for tossing the apple filling
- 1 Rolling Pin to roll the dough on a lightly floured surface
- parchment paper for rolling and baking the galette
- 1 baking sheet to bake the galette evenly
- 1 Pastry brush for brushing the egg wash
- Measuring cups and spoons for accurate measurements
- 1 Wire cooling rack to cool the galette after baking
- 1 Pastry cutter or food processor optional to cut in the butter, you can also use your hands
Ingredients
Galette Dough
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup almond flour *see recipe notes
- 1 tablespoon sugar
- 1/2 tsp fleur de sel or pinch of salt
- 1/2 cup cold unsalted butter cut into small pieces
- 1/4 cup ice water strained
Filling
- 1 tsp unbleached all-purpose flour plus more for dusting
- 1/4 cup sugar
- Seeds of 1/2 vanilla bean
- 1 tablespoon fresh lemon juice
- 3 cups sliced apples about 3–4 medium apples; pealed, cored, quartered, and cut to 1/8 inch thickness
- 1 tablespoon cold unsalted butter cut into small pieces
- 1 tablespoon granulated sugar for sprinkling
- 1/2 tsp cinnamon optional - *see recipe notes
Egg Wash
- 1 egg lightly beaten
- 1 tablespoon heavy cream optional, milk can be substituted
Instructions
- In a large bowl, mix flour, almond flour, sugar, and fleur de sel. Cut in butter with a pastry cutter, fork or fingers (or pulse in a food processor) until crumbly. Add ice water, 1 tablespoon at a time, until the dough just comes together. Shape into a disk, wrap in plastic wrap or parchment paper, and chill for 2 hours.
- Preheat oven to 350°F. On a lightly floured surface, roll out dough into a rough 12-inch circle. Place on a sheet of parchment paper on a baking sheet.
- In a small bowl, stir together flour, sugar, vanilla seeds, and lemon juice. Pour the mixture over the apple slices and toss until coated.
- Spread mixture onto the center of the dough, leaving a 2 inch border. Arrange apples in concentric circles or scatter rustic-style. Dot with butter.
- Fold the edges of the galette crust over the apples. Brush edges with egg wash using a pastry brush. Sprinkle with sugar.
- Bake until golden brown, 40–45 minutes. Cool slightly before slicing.
Notes
- Almond flour adds a nice flavor and texture to the galette dough, and I recommend it. But, if you don't have any on hand, all-purpose flour can be substituted.
- It is important that the butter remains very cold. If you are cutting the butter in by hand, thus adding heat, place the flour butter mixture it in the refrigerator for 5-10 minutes before adding the ice water.
- I prefer to make this recipe without cinnamon.
Nutrition
Calories: 293kcalCarbohydrates: 32gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 158mgPotassium: 90mgFiber: 2gSugar: 15gVitamin A: 536IUVitamin C: 3mgCalcium: 24mgIron: 1mg
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