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Author Notes: You can eat it cold or warm (I prefer warm), with a dollop of greek yogurt or just as is. Since there isn’t too much sugar added, the natural tartness of the apples stands out. And the best thing about this dish is that it fits nicely in both the breakfast and dessert category. —Vicky | Things I Made Today
For the dough
- 1 1/2 cups whole what flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons brown sugar
- 1/2 cup butter, cut into small pieces
- 1 egg yolk
- 3-4 tablespoons ice water
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- Using a stand mixer with a paddle attachment, stir together flour, salt, cinnamon, nutmeg, and brown sugar. Add butter and beat until small clumps form.
- In a small bowl, mix together egg yolk, 3 tablespoons water, vanilla extract, and apple cider vinegar. Pour liquid into stand mixer and beat until dough starts to come together. If the dough is too dry, add additional tablespoon of water.
- Remove from bowl and knead lightly with your hands. Cover in plastic and refrigerate for 30 minutes.
For the filling
- 2 tablespoons butter, divided
- 8-10 smal apples, quartered and cut into thin wedges about 1/4 inch thick
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- greek yogurt to serve
- Meanwhile, prepare the filling. Melt 1 tablespoon butter in a large non-stick pan. Add apple slices and brown sugar and cook until they start to caramelize, about 15 minutes.
- Remove from heat and let cool to room temperature.
- Preheat oven to 400. Cover a baking sheet with parchment paper.
- Roll out dough into an oval shape about ¼ inch thick. Transfer dough to baking sheet.
- Once apples have cooled, pile them into the center of the dough, leaving at least 3 inches on each side. Carefully fold the dough over into a galette.
- Brush dough with remaining 1 tablespoon melted butter and sprinkle flour on top of entire galette.
- Bake for 30 minutes, until dough is a golden brown.
- Serve warm or cold with a dollop of greek yogurt.