Apple Galette – Fancy Cheating

Apple Galette 29

For the first time in I don’t know how long, it wasn’t up to me to cook Thanksgiving dinner this year. I’d been traveling for two weeks straight and I simply didn’t have the time. I did, however, volunteer to make a dessert for the meal, and I decided on something autumnal but at the same time not too heavy: an apple galette, which I adapted from this Jacques Pépin recipe. The best part about galettes? They look SUPER fancy and elegant and they’re hella easy. So it’s almost like cheating. And I made the pastry and cut the apples the day before so it got even easier.

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Dump 1 1/2 cups all-purpose flour, 1 1/2 teaspoons granulated sugar, and 1/2 cup plus 2 tablespoons ice cold butter (cut into small pieces) into the bowl of a food processor.

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Pulse for about 5 seconds, until you have some rough crumbs. Drizzle in 1/3 cup ice water and pulse again for another 10 seconds, until the dough starts to come together.

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Scoop it out onto a sheet of plastic wrap and pat it into a small disc. Wrap up tight and refrigerate until chilled. I left it in overnight.

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Next, grab yourself 4 apples of your choice and give them a good scrubbing. You can peel them if you want but I like the colour that leaving the skin on brings to a dish. And yes, I know there are six apples in the picture, not four.

Apple Galette 1

Halve, then quarter the apples and remove the core. Slice them into crescents about 1/4″ thick.

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If you want to do the apples the day before, you totally can. I layered my slices in a plastic container and sprinkled each layer liberally with lime juice (this prevents browning and adds a nice level of tartness to the finished dessert). Then I covered them with plastic wrap and sealed the container. They were fresh as daisies the next day.

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When you’re ready to git ‘er done, preheat your oven to 400°F and lightly flour a clean work surface. Roll the pastry dough out until it’s about 14″ in diameter. You can free-form this galette by laying it on a baking sheet, but I have a very shallow tart pan that is ideal for making sure nothing gets away on me. Lay your dough into your dish (you will be folding over the edges, but if the edges are super extreme feel free to trim them).

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Slap on one layer of apple slices, arranged however you like – I did concentric circles. Drizzle that layer with about 1 tablespoon honey.

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Do another layer, or until you run out of apple slices. Then sprinkle the top with a mixture of 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Cut 1 tablespoon butter into tiny pieces and distribute those evenly over the top.

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Fold the edges of the dough over the top of the apples.

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Bake for 45 minutes to an hour, until the crust is nicely browned and the apples are cooked through. Keep an eye on things and remove the pie if things are starting to burn. Serve warm or at room temperature.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

7 thoughts on “Apple Galette – Fancy Cheating”

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