Apple Galette

Apple Galette is the easy version of an apple pie, but still just as satisfying and delicious. Its rustic look with an open top full of fresh apples and buttery golden-brown crust makes for a very impressive summer or fall treat. Make small galettes to serve individually, or a larger one for a crowd.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Chilling time 2

Total Time 3 10

Servings galettes

Calories 456kcal

Author Elizabeth Marek

Equipment

1 Sheet pan
1 medium saucepan

Ingredients

Galette Dough

150 grams all-purpose flour
75 grams cold unsalted butter cubed, I like using "Plugra" or European butter
½ teaspoon salt
20 grams eggs
20 grams cold water
1 teaspoon white vinegar
1 Tablespoon heavy whipping cream for brushing the edge
1 Tablespoon sanding sugar optional

Apple Filling

400 grams fresh apples (about 4 medium apples) cubed, I like using gala apples
80 grams granulated sugar
80 grams honey
40 grams unsalted butter
1 whole vanilla bean or 1 tablespoon of extract

Dulce de Leche

1 can condensed milk 14 oz

Instructions

Galette Dough

Add your cold water, salt, white vinegar, and flour to the bowl of your stand mixer with the paddle attachment and mix to combine. You can also do this with a whisk and a large bowl or a food processor.
Add the eggs to the flour mixture little by little while mixing on low until combined.
Add in your cold butter and mix on low for about 1 minute or until it creates a sandy texture. Pro-tip: leaving chunks of butter in your dough will create a crunchier texture.
Transfer your dough to a surface and push it together with your hands until it sticks together but don't over-mix it or the heat from your hands will melt the butter.
Flatten the dough and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard. You want the butter to chill and get really firm again. Pro-tip: Make this dough up to 3 days ahead of time and keep it in the fridge.

Apple Filling

Peel and cut your apples into small cubes. You could also use apple slices if you want to make a design.
Add the honey, sugar, and vanilla to a large saucepan.
Cook the mixture over medium heat for about 3 minutes or until it reaches a light blonde color. If you want an extra rich flavor, you can substitute some of the honey and sugar for brown sugar.
Add in your butter and apples and stir the mixture together.
Cook over medium heat for about 10 minutes or until the apples are slightly soft and translucent. Don’t overcook the apples here, you want to avoid getting them too mushy when they bake later.
Combine the cold water and cornstarch in a small bowl until it's smooth. Pro-Tip: Use equal parts of Clear Jel instead of cornstarch for a more translucent and shiny apple filling.
Add the cornstarch mixture to the apples and mix.
Cook the mixture for about one more minute, then remove it from the heat. It will continue to thicken as it cools.
Pour the apple filling into a medium bowl and cover it with plastic wrap so it’s touching the surface of the filling. This is to prevent a film from forming over the surface of the filling.
Refrigerate the apple filling for about an hour or until it’s cooled down to at least room temperature. This can be made ahead of time and refrigerated for up to a week or frozen for a month.

Dulce de Leche

Remove the paper label from the can of sweetened condensed milk.
Place the can into a large pot and cover it with water. Make sure the can is completely submerged with about 1 inch of water over the top.
Bring the water to a boil over medium-high heat and boil for about 2 ½ hours. If some of the water has evaporated after about an hour, add more water to cover the can as needed. If you want lighter dulce de leche, boil for 2 hours, for richer and darker dulce de leche, boil for 3 hours.
Remove the pan from the heat, and let the can cool in the water.
Open the can and use your dulce de leche! This can last refrigerated in an airtight container for up to 2 weeks.

Assembling the Galette

Preheat your oven to 350°F and prepare a baking sheet with parchment paper.
Take your cooled dough out of the refrigerator and divide it in half. Wrap and refrigerate one half while you roll out the other half.
Form the dough into a circle with your hands.
Lightly flour your work surface, and roll your dough out with a rolling pin to ⅛″ thick, about 7″ wide. Pro-Tip: Keep moving your dough while rolling it out to avoid it sticking to the table. Start in the center and work your way out towards the edges.
Dust a 6″ circular ring with flour and cut your dough, then remove the excess. You can reuse this extra dough to make another galette. You can also make one big galette if you want using the same technique.
Fold the edges of the dough to make a crust. Press the edge of the dough with your index finger, fold the dough over the top, and pinch.
Press together the remainder of the dough, and repeat steps 3-6 with the other half of your dough to make a total of 6 galettes. You can also make smaller or larger galettes, just adjust your baking time.
Carefully transfer the dough onto your prepared baking sheet and fill the center of the dough with the apple filling.
Using a pastry brush, brush the edges of the crust with a little bit of heavy whipping cream to promote browning. Then sprinkle the edges with a little bit of sanding sugar (optional).
Bake the galette for 40-45 minutes until the crust is golden brown and the apples are soft.
Drizzle the top with some dulce de leche or caramel sauce and a scoop of vanilla ice cream or whipped cream. Serve the galette warm, each should serve about 2 people (really 1 hehe).

Video

Notes

Important Things To Note Before You Start:

Weigh your ingredients to avoid failure. Using a kitchen scale for baking is super easy and gives you the best results every single time.
Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition