Apple Galette


A fun class to celebrate a birthday was happening at Happy Valley Learn to Cook last weekend. Dinner started with a Winter Citrus Salad and Sugared Pecans, the main course was Pasta Bolognese and the meal was complete with an Apple Galette.



Apple Galette

Dough for a single-crust pie**

6 apples (a combination of 3 types of apples is good), peeled and sliced thin

2 Tablespoons flour

1/4 teaspoon salt

1/2 cup sugar

1 Tablespoon butter

1 egg

Heat oven to 425 degrees. Line a baking sheet (one that has raised edges is best in case any juices escape the galette) with parchment paper.

On a floured surface, roll out the pie dough to about a 14-inch circle and place on parchment paper.

In a medium bowl, toss the fruit with the flour, salt and sugar. Place the sliced apple mixture in the center of the dough, and spread it out to about 2 inches of the edge of the dough. Dot the apples with pieces of the butter.

Fold the edges of the dough over the top of the apples–the dough will not completely cover the apples. Whisk the egg in a bowl with a fork, add 1 teaspoon water to the egg, and brush the pie dough with the egg. Sprinkle a bit of sugar over the egg wash.

Bake 15 minutes. Lower the temperature of the oven to 375 degrees and bake 20 more minutes, until the crust is evenly browned and the fruit is bubbling. You can check if the apples are cooked by testing them with the tip of a sharp knife–insert the knife and if the apples are soft, the galette is done.

Using the parchment paper, slide the tart on to a cooling rack. Makes 8 servings. Serve with ice cream and/or whipped cream.


**The pie crust used for this galette is:

Martha Stewart Easy Pie Crust using a Food Processor

(this recipe makes 2 crusts)

2 and 1/2 cup flour

1 teaspoon salt

1 teaspoon sugar

16 Tablespoons (2 sticks) cold unsalted butter, cut into pieces

1/4 to 1/2 cup ice water

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over-process.

  1. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.


Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.

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