Description
This Apple Galette with Flaky Crust is a rustic and charming dessert featuring a buttery, flaky crust enveloping a sweet and tender apple filling. Easy to prepare and elegant to serve, this galette combines the textures of cornmeal-enriched pastry with cinnamon-scented apples, perfect for cozy gatherings or a delightful treat any time of year.
Ingredients
Scale
Pastry Dough
- 2 cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, very cold, cut into small pieces
- ¼ to ½ cup ice water
Filling
- 4 large apples, peeled and sliced into ¼-inch slices
- 6 tablespoons brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Topping and Finish
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 1 egg, beaten
Instructions
- Make the pastry: In a mixing bowl, combine the flour, cornmeal, salt, sugar, and cold butter pieces. Use two knives or a pastry cutter to cut the butter into the dry ingredients until the mixture looks like coarse sand. Alternatively, pulse these ingredients in a food processor until coarse crumbs form. Gradually add ice water, mixing or pulsing just until the dough starts to come together.
- Form and chill the dough: Turn the dough out onto a floured surface and shape it into a ball. Cut the ball into two equal parts and flatten each into a disk shape. Wrap each disk in plastic wrap and refrigerate for at least one hour to firm up and develop flavor.
- Prepare the filling: In a large bowl, gently toss the sliced apples with brown sugar, flour, and lemon juice until the mixture is evenly combined. This ensures the apples will be sweet, slightly thickened, and with a hint of tartness.
- Preheat oven and prepare baking sheet: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and allow for even baking.
- Shape and assemble the galettes: Roll each chilled dough disk into an approximately 12-inch rough circle on a floured surface. Place half of the apple filling in the center of each circle, leaving a 2 to 3-inch border free of filling. Fold the edges of the dough up and over the apples, creating a rustic, pleated edge to hold the filling in place. Repeat with the second disk and filling. Mix together the brown sugar and cinnamon, then sprinkle evenly over the exposed apples. Finally, brush the exposed dough crust with the beaten egg to achieve a glossy, golden finish.
- Bake the galettes: Place the prepared galettes on the lined baking sheet and bake in the preheated oven for 30 to 35 minutes. Bake until the crust is golden brown and flaky, and the apple filling is tender and bubbling. Remove from oven and let cool slightly before serving.
Notes
- Use very cold butter and ice water to ensure a flaky crust.
- Choosing tart apples like Granny Smith balances the sweetness.
- Do not over-work the dough to keep it tender and flaky.
- Let the dough chill for at least one hour to relax the gluten and make rolling easier.
- The rustic folding of the dough edges creates a charming, free-form tart look.
- The cornmeal adds texture and a bit of crunch to the crust.
