Rustic Apple Galette: The Perfect Fall Dessert for Apple Season

As apple season approaches, there's no better way to celebrate the harvest than with a rustic apple galette. This easy-to-make dessert highlights the natural sweetness of fresh, seasonal apples, wrapped in a flaky, buttery crust. With warm spices and a golden brown finish, this galette is the perfect treat to cozy up with as the weather turns crisp. Watch to learn how to create this simple yet elegant fall dessert that captures the essence of the season!

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APPLE GALETTE (US Customary System Measure)

CRUST

1-2/3 cups all purpose flour
1-3/4 tablespoons sugar
1/2 teaspoons salt
1tablespoon unsalted butter, cold and cubed 65g or 1/4c ice cold water

Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough). Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out. Before baking, preheat oven to 375F/190C.

APPLE FILLING

2 med-large Fuji or honeycrisp apples, peeled and sliced into ⅛-¼” thick pieces.

1/4 cup granulated sugar
2 tablespoons corn starch
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg, grated
1 teaspoon lemon juice

Gently combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.

ROLLING OUT THE DOUGH AND BAKING GALETTE

Egg wash (1 egg whisked with a splash of water)
Coarse or Raw sugar
Butter
Flaky salt

Flour dough and work surface then roll out, using downward pressure, into a flat 12” wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14” wide circle. Lay apples onto galette dough and pleat crust as shown. Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw. Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375Ffor 40-50min, rotating pan halfway through.

APPLE GALETTE (Metric System Measure)


CRUST

200g cups all purpose flour
20gr sugar
3g salt
150g unsalted butter, cold and cubed
65g ice cold water

Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough). Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out. Before baking, preheat oven to 190C.

APPLE FILLING

300g or 2 med-large honeycrisp apples, peeled and sliced into less than 1/2cm pieces.

50g granulated sugar
15g corn starch
2g salt
2-3g cinnamon
1g nutmeg, grated
5g lemon juice

Gently combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.

ROLLING OUT THE DOUGH AND BAKING GALETTE

Egg wash (1 egg whisked with a splash of water)
Coarse or Raw sugar
Butter
Flaky salt

Flour dough and work surface then roll out, using downward pressure, into a flat 30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 33-35c wide circle. Lay apples onto galette dough and pleat crust as shown. Brush visible crust with egg wash then sprinkle egg washed crust with sugar. Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 190C for 40-50min, rotating pan halfway through.







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