Rustic Apple Galette
There is no need for a crimper or a fluted edge here. The beauty lies in the uneven, overlapping folds of the crust.
Temperature control is your primary tool
Keep your butter cubes cold until the moment they hit the flour. If the dough starts to feel sticky or limp while rolling, slide it into the fridge for ten minutes.
- Large mixing bowl
- Rolling pin
- Parchment-lined baking sheet
- Pastry brush
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cupcold unsalted butter, cubed
- 1 tbspgranulated sugar
- 4 tbspice water
- 3 largefirm apples, sliced 1/4 inch thick
- 2 tbspbrown sugar
- 1egg, beaten
Managing the perimeter
Lift the edge of the dough and pleat it over the apples, working your way around the circle. Ensure the overlaps are tight so the juices stay inside the crust.
The method.
Cut the butter
Work the cold butter into the flour using your fingertips until you have a mixture resembling coarse crumbs with some pea-sized butter chunks remaining.
Hydrate the dough
Add the ice water one tablespoon at a time, tossing with a fork until the dough barely holds together. Form into a disc, wrap, and chill for 30 minutes.
Roll and fill
Roll the dough into a 12-inch circle on parchment paper. Arrange the apple slices in the center, leaving a 2-inch border.
Pleat
Fold the border over the edges of the apples, pressing the pleats firmly together.
Finish
Brush the crust with the beaten egg and sprinkle with a pinch of granulated sugar. Bake at 400°F (200°C) until the crust is deep brown and the fruit is tender.
Other turns to take.
Spiced Nut
Toss the apple slices with a half-teaspoon of cinnamon and a handful of toasted, chopped walnuts before folding.
Savory Pear
Substitute pears for apples and add a sprinkle of gorgonzola or thyme to the filling.
When it doesn't go to plan.
Place the parchment paper on the baking sheet before moving the rolled dough to avoid tearing.
If the apples release too much juice, let the galette sit on the baking sheet for five minutes after removing it from the oven to allow the juices to thicken.
Do not over-mix the dough; the visible streaks of butter are what create the flaky layers.
The ones that keep coming up.
Why does my bottom crust get soggy?
Ensure your oven is fully preheated to 400°F. Placing the baking sheet on the lowest rack for the first half of the bake helps set the bottom crust quickly.
Can I use store-bought dough?
Yes, just let the dough sit at room temperature for ten minutes before rolling so it does not crack at the edges.
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