Rustic Apple Galette

A free-form rustic tart with sweet apples and a flaky crust, perfect for a simple yet elegant dessert.

By RecipeBoss

Servings

Time Required

1 hr

Ingredients

2.5 cups all-purpose flour

1 tsp salt

1 cup unsalted butter

0.5 cup ice water

4 large apples

1 tbsp lemon juice

0.75 cup granulated sugar

1 tsp ground cinnamon

0.25 tsp ground nutmeg

1 large egg

1 tbsp milk

1 tbsp turbinado sugar

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Instructions

1
In a large bowl, whisk together the flour and salt.
2
Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4
Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5
Peel, core, and thinly slice the apples. Toss the apple slices with lemon juice in a medium bowl.
6
In a small bowl, mix together the granulated sugar, ground cinnamon, and ground nutmeg. Add this mixture to the apples and toss to coat evenly.
7
Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
8
On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to the prepared baking sheet.
9
Arrange the apple mixture in the center of the dough, leaving a 2-inch border.
10
Fold the dough border up and over the edges of the apples, pleating as needed.
11
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the folded dough border. Sprinkle with turbinado sugar.
12
Bake for 35-45 minutes, or until the crust is golden brown and the apples are tender and bubbling.
35 min
13
Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.
14
Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
15
Repeat with the second disk of dough if desired, or save for another use.
16
Cool completely before slicing.
17
Slice and serve.
18
Enjoy this delightful rustic apple galette!
19
This rustic apple galette is best served warm.
20
To serve, slice the cooled galette into wedges.
21
It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.
22
Allow the galette to cool on a wire rack for at least 30 minutes before slicing to allow the filling to set.
23
This ensures clean slices and prevents the filling from being too runny.
24
For an extra touch of sweetness and crunch, you can sprinkle a little extra turbinado sugar on top before baking.
25
If apples are very juicy, you can add 1 tablespoon of cornstarch to the apple and sugar mixture to help thicken the filling.
26
Ensure your butter is very cold for the flakiest crust.
27
Do not overwork the dough, as this can result in a tough crust.
28
Chill the dough adequately to make it easier to handle.
29
Adjust sugar and spices to your preference.
30
This galette can be made ahead and reheated gently.
31
Consider serving with a dollop of unsweetened whipped cream or crème fraîche to balance the sweetness.
32
If you don't have turbinado sugar, granulated sugar or demerara sugar can be used for sprinkling.
33
The size and thickness of apple slices can affect baking time; keep an eye on the galette.
34
Make sure the oven is fully preheated before baking.
35
Enjoy the process of creating this beautiful dessert!

Perfect With

Vanilla Ice CreamWhipped CreamCaramel Sauce