This Apple Galette has all the Apple Pie flavor with half the Apple Pie effort. Plus, a little pumpkin spice to keep it festive.
What’s a galette? I’m glad you asked! A galette is a sort of free form tart which can be made sweet or savory. The dough is rolled flat, the ingredients placed in the center, then the dough is wrapped over the filling. There’s no pie pan here so you’re not gonna make a chocolate pudding galette. You could do a roasted pumpkin galette but that soft pumpkin pie filling isn’t going to work.
Galettes are fast and easy and offer a blank palette for all sorts of filling combos. Fall and stone fruits are classic as are tomato and squash for fillings. Fried Onion and Cheesesteak Galette? Bacon Cheddar and Potato? You betcha!
I was reading up on a few recipes and found Carla Lalli Music’s technique for combining butter and dough interesting. Most recipes suggest whizzing the two in a food processor or using your hands to rub the butter into tiny bits in the flour. With Carla’s technique, you roll thin planks of butter into the flour. I don’t have enough experience to say if it works better but I can say it’s more enjoyable and easier than other methods. Most things are easier without the hassle of dragging out and washing a food processor. Ugh, if only I had a marble counter top!
For what it’s worth, this was my second attempt at making a galette (first photo included below for fail reference). In the first galette I learned that you should definitely peel the skins from the apples because they result in a displeasurable texture. I also decided I prefer them fanned out in a circle as opposed to stacked up against each other in a square. Another one or two under my belt and I’m sure they’d look even better.
Let me know if you have any galette requests (galettequests) in the comments below! This Apple Galette with Pumpkin Spice covers the festive Thanksgiving and Christmas seasons so I’m thinking something savory for the next one. Boef bourguignon galette? French Onion galette? Something with Potato?
- 1 1/3 C Flour
- 10 TBS Unsalted Butter
- 1 1/2 tsp Sugar
- 1/2 tsp Fine Sea Salt
- 2-3 tsp Ice Cold Water
- 1 1/2 lbs. Golden Delicious Apples 3-5 Apples
- 3 Tbs Brown Sugar
- 1 Tbs Pumpkin Spice
- 1 tsp Fine Sea Salt
- 2 Tbs Unsalted Butter
- 1 large Egg
- Sift the Flour, Sugar, and Salt together on to a clean work surface. Slice Butter into long thin planks. Toss the butter with the flour to coat.
- Use a rolling pin to flatten and combine the butter and flour. Use a bench scrapper to fold the butter / flour over itself. Contuinue to work with the rolling pin and bench srcraper until the flour is mostly absorbed. Add 1 tsp of ice cold water at a time if dough isn't coming together. Use your knuckles to further press everything together without allowing the butter to warm too much. The dough should be dry and shaggy and some dry bits may fall off. Form the dough into a flat disc, wrap with plastic, and refrigerate for 30 minutes.
- Unwrap and place the dough on a well floured work surface. Use your rolling pin as a hammer to pound the dough flat - to about half it's thickness. Dust with flour as needed and roll the dough out, turning 1/4 turn often, into a circle about 1/4 inch thick. The dough should be about 14 inches round. Don't worry about misshapen parts, you can easily tear dough from one area and move it to another.
- Line a large baking sheet with parchment paper. Roll the dough around the rolling pin to transfer it to the baking sheet. The dough should extend over the sides.
- Preheat the oven to 400°F.
- Wash and peel 4 Golden Delicious Apples. Cut them in half and use a pairing knife to remove the center core. Thinly slice the apples about 1/4 to 3/8 inch thick. Fan the apples out and arrange them in the cetner of your dough.
- Cut the butter into half inch cubes. Top the apples with the butter, salt, brown sugar, and pumpkin spice (or cinnamon).
- Prepare an egg wash by wisking 1 egg with 1 tbs cold water.
- Going all around the outside of the galette, use the parchment paper to bring the dough up and over the apple filling. Use your hands to gently press the dough into shape. Tear away extra large pieces of dough and use them to fill in any gaps where dough is missing. Use the egg wash as a glue.
- Once the gallete has met your rigourous quality control (don't foget this should look rustic - dont over think it!) you can brush egg wash around the outside of the dough. Place in a preheated oven and bake for 40-50 minutes or until the edges of the dough begin to darken.
- Remove the Apple Galette from the oven and allow to rest for at least 15 minutes for the filling to cool and solidify. If dusting with powdered sugar, allow to rest to room temp so the sugar doesn't melt.
- This gallete can be served at room temp, slightly warmed, or chilled. I think it's best slightly warmed with a scoop of vanilla ice cream on top so it just barely starts to melt into the nooks and crannies. I also like an extra dusting of Pumpkin Spice over the ice cream.