Flaky and buttery crust filled with a heavenly combination of apple and caramel sauce. Serve this delight with a scoop of ice cream.
Keyword Apple Galette
Prep Time 15minutes
Cook Time 40minutes
Total Time 1hour35minutes
Author Muna Kenny
FOR THE DOUGH
1 1/2cupall-purpose flour
1/2cupunsalted buttercut into cubes (must be chilled)
3tablespoonsof ice water
FOR THE FILLING
3medium applescored, peeled, and cut into slices
FOR BRUSHING THE GALETTE
1egg yolk beaten with 3 tablespoon water
1/2teaspoonbrown 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.