Apple Galette is a dessert that gives you everything you look for in an apple pie but with no hassle. You get a buttery and flaky pie crust, it’s a semi-open pie, and no spending time on shaping the dough to fit the pie pan because there is no pie pan required here! The caramel and apple combination is heavenly, and you won’t need cream to make the caramel sauce yet get the same flavor. Still, above all and beside the simplicity of making this pie, it is low in calories, which I’m sure many will appreciate. Please watch the video tutorial in this post to learn how to make Apple Galette!
What is Galette?
Galette is a French word, and it is used for freeform cakes and pies. Galette is, in short, an open or semi-open pie. You don’t need a pie pan, Galette is baked on a flat baking sheet and has a rustic look. The Galette can be a dessert and filled with different types of fruits like Apple pear Galette and Berry Galette. Still, it can be savory and be filled with eggs, or meat-like Mushroom and onion Galette or Sausage Galette.
How is Apple Galette different than Apple Pie?
Apple pie is a fantastic dessert, it is popular, and there are different tasty versions of it. Apple pie is also famous for its good looks, and bakers get creative in that part. You will need a deep pie dish, and there are a bottom crust and a top one. In classic apple pie recipe, you can go generous with the filling. However, in the apple galette, you don’t need a pie dish; it is baked on a flat baking sheet. There is no top and bottom crust. Instead, you fold a small part of the crust over the filling to give it a rustic look. You can’t use a lot of filling in the apple galette. Otherwise, it will get mushy, and the juices from the filling will ooze out.
Tips on Making the Perfect Apple Galette
- When preparing the dough, it’s best not to over-knead or mix it; you need to have a few pieces of butter in the dough, which will give a flaky texture and buttery flavor.
- Refrigerate the dough for at least an hour, but if you are in a hurry, you can place the dough in the freezer for 15 to 20 minutes.
- Over filling the crust with apple and caramel filling will make it mushy, it’s best to use the same amount mentioned in the recipe.
- Use chilled butter for the dough or the dough won’t have that shortbread taste.
- You can use any type of apple, but the sweeter the apple, the more juices it will release while the Galette is baking, and too much juice can make the apple galette crust soggy.
- Make sure the water is chilled before adding it to the dough. Room temperature water or hot water will make the butter melts.
How to Store Apple Galette?
You can freeze or refrigerate the Galette. The method is the same, but the time of storing it is a little different.
To refrigerate or freeze the apple galette, cut the Galette into slices, and wrap each slice with a plastic wrap. Place the wrapped slices in an airtight container and refrigerate for up to three to four days. You can follow the same step and instead freeze the Galette for up to a month in the freezer. Make sure to write the date on the container before freezing.
Apple Galette Recipe With Caramel Sauce
FOR THE DOUGH
- 1 1/2 tablespoon sugar
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cut into cubes (must be chilled)
- 3 tablespoons of ice water
FOR THE FILLING
- 2 tablespoon unsalted butter
- 3 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 3 medium apples cored, peeled, and cut into slices
FOR BRUSHING THE GALETTE
- 1 egg yolk beaten with 3 tablespoon water
- 1/2 teaspoon brown sugar mixed with 1/2 teaspoon white sugar
MAKING THE DOUGH
- In a bowl, add flour, salt, sugar whisk well. Add butter and using a fork or your fingertips combine with flour until the mixture looks like coarse crumbs.
- Add water and gather to form the dough, do not knead. (If you have a food processor, then add all ingredients together and pulse.)
- Shape dough into a disk, cover with plastic wrap and refrigerate for 45 minutes to an hour. (You can make this dough at night and use the next day if you wish.)
MAKING THE FILLING
- In a saucepan, add all the ingredients of the filling except the apples. Stir on medium heat until you get a sauce-like texture.
- Add the apples and cook for 4 minutes while stirring. Keep aside to cool.
MAKING THE APPLE GALETTE
- Since the dough is very delicate, cut enough parchment paper to cover your baking tray.
- Place the parchment paper on your working surface.
- Place the dough on the parchment paper and cover with another piece of parchment paper, this will make the rolling easier and you won’t need to use flour.
- Roll out the dough to 12-13 inches wide. If the dough is hard, then keep it out for 3 minutes and then roll.
- Remove the top parchment paper. Place the parchment paper with the rolled out dough in your baking tray. Keep in the freezer for 3 minutes or in the fridge for 6 minutes.
- Preheat oven to 190C/375F.
- Remove the dough from the freezer or fridge. Pile the apples in the center of the dough, 3 inches away from the edges.
- Fold the dough edges, up and to the center, do this clockwise.
- Brush the edges with egg mixture, and then sprinkle sugar mixture on the edges.
- Bake, the Galette for 30 to 40 minutes, or until the crust, is golden brown.
- You can store the dough in the fridge a day ahead.
- Instead of apples, you can use pears or sliced peaches.
- Use unsalted butter, but if you have only salted butter on hand, then omit the butter from the dough.
- Make sure not to over bake the Galette. In some ovens and because the air circulation is not even, the Galette will be done but won’t get the golden color on the edges; in cases like these, it best to turn on the broiler for few minutes and rotate the Galette.
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