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Prep time
2 hours 15 minutes
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Cook time
40 minutes
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Serves
4 to 6
Author Notes
The galette is my go-to dessert for company. It's beyond simple to make—dough by hand! Use any fruit! No perfect circles needed!—and allows you to use the term "rustic French baking" ostentatiously in front of guests. Mix it up any way you like: In summer, I prefer fresh berries and lemon juice to apple slices and fall spices. Ice cream 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
Test Kitchen Notes
Fresh fall apples are one of our favorite fruits to incorporate into a rustic, sweet galette, especially after coming home from a day at the orchard. Like Ella mentions, this is one the easiest yet most impressive-looking desserts you can make—it doesn't have to be perfect, in fact, the messier, the better! That's what makes making galettes so much fun at home. You also don't need any special equipment or fancy ingredients; you can basically choose whatever type of fruit you want for the filling, as well as the appropriate spices to complement whatever is in season. This recipe calls for fresh Honeycrisp apples, but any sturdy baking apple, such as Granny Smith, Jonagold, or Braeburn, could be substituted if you have some on hand.
The homemade dough requires just four ingredients you most likely already have (plus a little ice water), and it really couldn't be more forgiving. Plus, you get to get your hands dirty, so this task would be perfect for little ones. Just mash everything together with your fingers, form into a ball, and store in the fridge—you'll love how simple it is. Roll the dough into a circle, arrange the fruit beautifully in the center, then fold the dough overhang over the edges of the fruit, and you're all set to go. Serve it as a showstopper of a dessert for the holidays or whenever you feel like relaxing with a stress-free baking project. We also highly recommend serving the galette with some vanilla ice cream or whipped cream alongside. —The Editors
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Watch This Recipe
Easy Apple Galette
Ingredients
- Crust
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1 1/2 cups
(192 grams) all-purpose flour
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1 tablespoon
granulated sugar
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1 teaspoon
kosher salt
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12 tablespoons
(1 1/2 sticks) unsalted butter, refrigerated until right before you use it, cubed
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1/4 cup
(or more) very cold water
- Galette
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3
large Honeycrisp apples, peeled
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1/4 cup
packed dark brown sugar
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1 teaspoon
finely grated lemon zest
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1 tablespoon
fresh lemon juice
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1 tablespoon
cornstarch
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1 teaspoon
ground cinnamon
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1 teaspoon
ground ginger
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1/2 to 3/4 teaspoons
kosher salt
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All-purpose flour, for the surface
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1
large egg
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1 tablespoon
heavy whipping cream (or milk in a pinch)
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2 tablespoons
raw sugar
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2 tablespoons
unsalted butter, cut into 1/2-inch cubes
Directions
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Make the crust: In a large bowl, whisk the flour, sugar, and salt. Using your hands, toss the butter cubes into the flour mixture, working quickly and pressing the pieces between your thumbs and forefingers into pea-sized lumps. Stop once all the bits of butter are no larger than a piece of gravel—it’ll look like coarse meal.
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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 to toss (you’ll use about 1/4 cup of the ice water). Continue to toss until the dough holds together when pressed into a ball without big craggy cracks. Wrap loosely in plastic and chill in the fridge for about 2 hours.
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When it’s time to assemble, heat the oven to 400°F. Line a rimmed baking sheet with a silicone mat or parchment.
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Core the apples and cut into slices about 1/3 inch thick. In a large bowl, toss the apples, brown sugar, lemon zest, lemon juice, cornstarch, cinnamon, ginger, and salt.
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Roll out the chilled dough on a lightly floured surface to a circle with an 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 by pinching it back together, or pressing thin scraps from the edges over any big cracks. Using a dough scraper, wrap the dough around your rolling pin, then gently unfurl onto the prepared sheet.
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Arrange the apple slices in single rows overlapping (like fallen dominos), leaving about 2 inches of dough overhang on all sides. Fold the dough overhang over the edges of the fruit, using the scraps to mend any tears.
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In a small bowl, beat the egg and cream, then brush the crust with this egg wash. Sprinkle the crust all over with the raw sugar. Dot the apples with the remaining cubes of butter. Bake, rotating halfway through, for 35 to 40 minutes, until the crust is golden brown and the apple slices are softened and bubbling.
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