Apple and Sage Galette

March 15, 2016
0 Ratings
Photo by Zeynep Talu
  • Serves 4
Author Notes

Sage is an incredible herb. Put it together with butter and nothing can stop it. —Zeynep Talu

What You'll Need
  • Dough:
  • 180 grams all purpose flour
  • 125 grams butter (at room temperature)
  • 120 grams yoghurt
  • a pinches of salt
  • 1 egg yolk (to glaze)
  • Filling:
  • 4 apples (preferably Pink Lady)
  • 75 grams butter
  • 100 grams brown sugar
  • 12 sage leaves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon grated nutmeg
  1. Start by making the dough. Mix the flour, salt and butter. Work with your finger until it becomes a crumbly mixture. Add the yoghurt and form a soft but firm round. Add more flour if necessary. Cover the dough with a plastic wrap and let it chill in the refrigerator for at least half an hour, or overnight if possible.
  2. Peel the apples and core them. Cut them in cubes (approx. 2x2) and set aside. Melt the butter in a pan and add the sage leaves. Cook until the butter is browned. Add the apples and stir continuously for 6-7 minutes. Add the spices and stir to cover the apples evenly. Lastly, add the sugar and let it caramelize for a few minutes, then remove from the heat.
  3. Preheat the oven to 180°C. Roll the whole dough to 35 cm round or cut it into 4 pieces and roll out into 12 cm rounds. Place the dough(s) on a baking sheet covered with paper. Spread the apple filling in the middle of the dough(s) leaving a 4 cm frame (2 cm for the small ones). Fold the dough over the filling and glaze with the egg yolk. Sprinkle some sugar over the apples and the dough. Bake until the dough is golden-brown, for about 25-30 minutes. Let it cool for 10 minutes, then serve with vanilla ice cream.

See what other Food52ers are saying.

1 Review

BarnOwlBaker September 23, 2017
This sounds delicious and I have a beautiful sage plant. I usually don't cook the apples before making a galette or pie, and wonder if I can just lightly cook the sage leaves and add to uncooked apples for the filling.......?