How to make a Galette: From Dough to Dessert
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How to make a Galette: From Dough to Dessert
Description
The galette dough is made by pulsing cold butter with flour, sugar, and salt until pea-sized pieces remain, then gradually incorporating ice water to form a dough that is rolled into a disk and chilled. This preparation yields a tender and flaky crust.
The apple filling combines tart and sweet apple varieties for complexity, mixed with sugar, lemon juice or vinegar for brightness, and cinnamon and nutmeg for warmth. Cornstarch thickens the mixture during baking to prevent excessive juices. Once the dough is rolled out, the apples are arranged in the center and edges folded over to create a rustic free-form tart.
The galette is brushed with heavy cream or egg wash to achieve a golden crust and baked until the crust is crisp and apples are cooked. It's typically served warm, often accompanied by vanilla ice cream for contrast.
The recipe notes suggest that the dough can be prepared without a food processor by cutting butter into flour by hand, and recommend chilling steps and foldings to improve texture. While it can be made ahead and refrigerated up to two or three days, best results come from serving the galette the day it is baked.
Ingredients
For the dough
- 1 1/2 cups all-purpose flour
- 1 Tbsp. sugar
- 3/4 tsp. salt
- 1 1/2 ticks butter cold, 3/4 cup
- 4-5 Tbsp. water ice cold
For the apple filling
- 2 lbs. apple Granny Smith and Piny Lady/Honey Crispy mix
- 1/3 cup granulated sugar
- 1 Tbsp. lemon juice or apple cider vinegar
- 1/2 Tbsp. cornstarch
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 Tbsp. heavy cream or 1 whisked egg, for brushing on the crust
- 1/3 cup apricot jam for brushing on apples
- 1 pint vanilla ice cream for serving
Instructions
- Pour the flour, sugar and salt in the food processor. Pulse a few times to combine. Add in cubed butter and pulse again until butter pieces are the size of peas, ~7-8 times.
- Slowly stream in the ice water, 3-4 Tbsp. should be enough for the dough to come together. 5 Tbsp. water max.
- Remove the dough from the food processor and place on a clean, floured surface. Roll/form the dough into a ball and slightly flatten into a disk.
- Cover in plastic wrap and place in the fridge for 30 minutes - 1 hour.
- While the dough is chilling, prep the apple filling (or filling of choice!) Slice thin, ~1/4 inch thick and place in a large bowl. You can peel or not peel them, up to you.
- Mix all of the ingredients (from Apples to the nutmeg from the list above) into the apples and toss gently to coat. You can use a wooden spoon or your hands.
- By this time your dough should be chilled. Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Mend any cracks or tears by pressing them back together with your fingers or use a knife to make clean edges.
- Use your rolling pin to roll the flattened dough onto the pin so you can transfer it onto a sheet of parchment paper on your baking sheet. PRO TIP: Place a 9-inch pie pan in the center of the dough and gently press down so it creates an indentation. This helps you to know how far out to place the filling! (see video for guidance)
- Preheat the oven to 375° F. Arrange your apples onto the dough. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
- Before baking, use a pastry brush to brush 1 Tbsp. heavy cream or egg wash all over the dough. Sprinkle crust with coarse sugar, if desired.
- Bake for ~35-45 minutes or until the crust becomes golden brown. Transfer the galette with the parchment paper on to a wire cooling rack and cool.
- Once cooled, dilute your apricot jam with 1-2 teaspoons of water and brush the apples with the apricot jam. YUM. Cut into wedges and serve with vanilla bean ice cream.
Notes
- The dough can be made without a food processor by cutting cold butter into flour and sugar using a rolling pin and bench scraper.
- Use ice-cold water added gradually to bring the dough together without warming the butter.
- Folding the dough into thirds multiple times helps incorporate flour and results in a flakier crust.
- Chill the dough disk wrapped in plastic for 30-60 minutes before rolling out.
- The galette is best served the day it’s baked but dough can be prepared up to 2-3 days ahead and refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 410kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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