Apple Galette

Apple galette

This is a simple and easy recipe that you can throw together for an impromptu gathering. If you have dough handy in the fridge, it's even easier. The reason this galette is fool-proof is its shape and the flour you add to the filling. The large opening allows the moisture to escape and the remaining apple juices are soaked up by the flour to make a gooey sauce. It's easier than apple pie and just as delicious!



cup (72g) all-purpose flour
¼ tsp (2g) salt
½ tbsp (6g) sugar
¼ cup (56g) butter
cup (30g) water, ice cold

Apple Filling

4 (592g) apple, diced 8 minutes
1 tsp (5g) cinnamon
tsp (1g) clove, ground
tsp (1g) ginger, ground
2 tbsps (24g) sugar
2 tbsps (20g) flour
2 tbsps (28g) raisin
1 tbsp (14g) butter, cold


  1. In an electric mixer, add all the flour and turn on low speed. Cube the butter and add the butter, sugar, and salt to the flour. Mix until the flour and butter is thoroughly mixed and it looks like loose crumbles. 3 minutes
  2. Add the ice cold water and mix until the dough comes together. Do not mix too much; you don't want to form gluten. 1 minute
  3. Transfer into a plastic bag or wrap with plastic and chill for at least 1 hours in the refrigerator. 1 minute
  4. While the dough is chilling, preheat the oven to 400F degrees and prepare the apple filling by combine all the ingredients except the butter. Toss well. 1 minute
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  6. When the dough is ready, take it out of the fridge and roll out into a 10" circle on a sheet of foil. The circle does not have to perfect and the edges can fray. 3 minutes
  7. Pile the filling in the center of the dough and bring the edges over the sides of the filling about 2". Fold the edges when necessary to make a circular shape. 1 minute
  8. With a paring knife, shave the butter over the galette opening on top of the filling. 1 minute
  9. Transfer the foil with galette on top to a baking pan. Bake for 30-45 minutes until the sides are golden brown. about 1 hour
  10. Optionally, dust with powdered sugar and serve immediately.
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