Apple Galette

This Apple Galette has all the Apple Pie flavor with half the Apple Pie effort. Plus, a little pumpkin spice to keep it festive.

Apple Galette
Serve Apple Galette warm or at room temp with vanilla ice cream or whipped cream.

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.

Apple Galette
Apple Galette is made with a simple pie dough and a delicious Apple filling.

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!

Apple Galette
Use a sharp knife to slice butter in to flat planks. Toss them in the flour, salt, and sugar. Technique courtesy Carla Lalli Music from BA.
Apple Galette
Start with a rolling pin to roll the butter and dough together. Then use a bench scraper and your knuckles to bring the dough together.
Apple Galette
Use a bench scraper to fold the dough over itself. Use your knuckles to press it together. Do not over work the cold butter with your warm hands.
Apple Galette
Wrap the dough in plastic and refrigerate for at least 30 minutes.
Apple Galette
Place cold dough on to a well floured work surface. Use a rolling pin to hammer the dough out into a malleable product.
Apple Galette
Roll dough out to about 1/4 inch thick. Use an offset spatula to get under the dough and release it from your work surface.
Apple Galette
Use your rolling pin to transfer the dough to a parchment lined baking sheet.
Apple Galette
Your dough should extend over the sides of the baking sheet.

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.

Apple Galette - FAIL
This is my first attempt. A failure. DO peel your apples. DO NOT stack them up against each other.
Apple Galette
You’ll need about 1 1/2 pounds or 3-5 apples (depending on their size) for this recipe.
Apple Galette
Peel and slice the apples in half.
Apple Galette
Use a pairing knife to remove the core of the apple. Then slice them thinly.
Apple Galette
Arrange the sliced apples in a fanned out circle in the center of the dough.
Apple Galette
Top the apples with butter, brown sugar, salt, and pumpkin spice.
Apple Galette
Use the parchment paper to bring the sides of the dough over the top of the filling. Tear off extra large pieces.
Apple Galette
Fill any cracks or uneven sides of the dough with smaller pieces you’ve torn off. Use egg wash as a glue.
Apple Galette
Bake Galette for about 45 minutes in a preheated 400°F oven.
Apple Galette
Allow Galette to cool for 15 minutes before dusting with a little powdered sugar.

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?

Apple Galette

Recipe by Anthony
0.0 from 0 votes
Course: DessertsCuisine: American, FrenchDifficulty: Moderate


Prep time


Cooking time


Total time





This Apple Galette has all the Apple Pie flavor with half the Apple Pie effort. Plus, a little pumpkin spice to keep it festive.

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  • 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


  • DOUGH**
  • 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.


  • You may need more or less apples depending on their size, the diameter of your dough, and how you choose to arrange them. No harm in buying more than you need! 
  • If you don’t have or like Pumpkin Spice, you can use Cinnamon. A little Cardamom would be excellent too!

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  1. Better with Butter

    I made this and it was delicious!

  2. Larry Puccio

    I never bake. I’m try this for thanksgiving.

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