The galette is my go-to dessert for company. It's beyond simple to make (dough by hand! Use any fruit! No perfect circles of dough needed!) and allows you to use the term "rustic French baking" ostentatiously in front of guests. Mix this one up any way you like. In summer, I prefer fresh berries and lemon juice to apple slices and fall spices. An ice cream hat is optional, but strongly recommended. Or, use the same dough recipe for a savory version, and fill its center with a thick layer of crème fraîche, then halfway caramelized onions and sliced broccoli before folding in the sides—whatever you do, don't forget to top with grated cheese. —Ella Quittner
2 hours 15 minutes
4 to 6
For the crust:
1 1/2 cups
(192 grams) all-purpose flour
(1 1/2 sticks) unsalted butter, refrigerated until right before you use it, cubed
very cold water, plus more as needed
For the galette:
large Honeycrisp apples, peeled
freshly squeezed lemon juice
microplaned lemon zest
dark brown sugar, packed
1/2 to 3/4 teaspoons
heavy whipping cream (or milk in a pinch)
Make the crust. Combine the flour, sugar, and salt in a large bowl. Use a whisk to mix completely. Using your hands, toss the butter cubes in flour. Work in the butter cubes quickly, pressing pieces between your thumbs and forefingers into pea-sized lumps. Stop once all bits of butter are no larger than a piece of gravel—it’ll look like a coarse meal.
Drizzle in a little ice water in the middle and use your hands to gently toss, from the sides and bottom of the bowl. Add a little more ice water and continue. You’ll use up to about 1/4 cup of the ice cold water, or a little more as needed, until dough holds together when pressed into a ball without big craggy cracks. Wrap loosely in plastic and chill in the fridge for at least two hours.
When it’s time to assemble, heat your oven to 400°F. Get a rimmed baking sheet ready to go with a silicone mat or parchment lining.
Core apples and cut into slices about 1/3-inch thick. In a large bowl, toss the slices with lemon juice, zest, brown sugar, cornstarch, ground cinnamon, ground ginger, and kosher salt.
Roll out the chilled dough on a lightly floured surface to roughly look like a circle with even thickness, about 12 inches in diameter (no need to be overly precise here! We’re going for “rustic”). Patch any cracks in the dough as you roll by pinching it back together, or pressing thin scraps from the edges over any big crags to patch them up. Carefully transfer by using a dough scraper to wrap the dough around your rolling pin, then gently unwrapping onto the baking sheet. Arrange the apple slices in single rows overlapping (like fallen dominos), leaving about two inches of dough overhang on all sides. Fold the dough overhang over the edges of the fruit, using scraps to mend any tears.
Beat together the egg and cream, and brush the crust with this egg wash. Sprinkle crust all over with raw sugar. Dot the apples with the remaining cubes of butter. Bake, rotating midway through, about 35 to 40 minutes, until crust is golden brown and the apple slices are softened and bubbling.
Ella Quittner is a a writer at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches. You can follow her on Instagram @equittner, or Twitter at @ellaquittner. She also develops recipes for Food52, and has a soft spot for all pasta, anything spicy, and salty chocolate things.