Apple Galette

About this recipe

If making an apple pie seems intimidating because of the homemade pie crust, this is the recipe you need to start with. It's more of an apple tart because it's thinner than regular American pies.

• Easy crust: there's no lining the pan or crimping the edges, which means there's no need to blind bake the dough, or worry about the crust shrinking as it bakes. You simply fold the edges over the filling, leaving the center exposed.
• Filling: it's very simple and needs a few ingredients to be delicious.
• Crowd pleaser: who doesn't love a simple apple pie with some cream and caramel sauce, right? This is a dessert to make often during apple season and for gatherings.

Ingredients

• Pie crust: in theory, any dough you use for making traditional pies can be used for a galette. I use the Perfect Flaky Pie Crust because it's not too sweet and perfect for a fruity filling with a caramel sauce.
• Apples: I favor Granny Smith, the green ones, but you can use any baking apple, such as Honeycrisp, red delicious, gala, fuji, etc.
• Cinnamon sugar: white sugar with ground cinnamon. You can also use light brown sugar but keep in mind that the crust and apples will bake to a darker color.
• Unsalted butter
• Egg: a fresh egg is mixed with water to make an egg wash.
• Caramel sauce or dulce de leche: I use dulce de leche with a little cream or milk, but caramel sauce works just as well.
• Sliced almonds: used for the topping after you add the sauce. I like to lightly toast them because the flavor is much better.

Assembling the galette

The crust

There are several options here. Homemade pie crusts are always my first choice, but you can make a galette with a purchased pie crust.

• Flaky Pie Crust: this is my favorite recipe for this apple galette and the one I use in this post. It's the one I use for holiday pies such as the chocolate pecan pie. It can be made ahead and is great with any type of filling.
• Italian Pasta Frolla: this is sweet pie dough. I use it for the popular lemon ricotta pie. It's softer, sweeter, and less flaky than the one above.
• Puff pastry: the type you buy at the grocery store. This is the easiest alternative when it comes to making a galette. Buy one made with butter for the best results.

Rolling the dough

• Make sure it's cold. This is crucial if you want a flaky baked crust. So work as fast as you can. Have the piece of parchment paper and baking sheet ready. If you have trouble rolling it (for whatever reason) and the dough starts to soften and stick to the surface, chill it for about 10 minutes and then continue. You don't want the butter to soften as you roll it.
• Use a piece of parchment paper. It should be bigger than the round of dough you want to make and will help you transfer the crust to the baking sheet. I like to start rolling it on the work surface until halfway rolled and then continue on top of the paper.
• Shape. Don't worry too much about it being a perfect circle. Galettes are rustic and should not be overly complicated to make. That's the beauty of them.

The filling

The apples need to be peeled, cored, and sliced.

How to keep them from turning brown while you slice all of them? In a large bowl with cold water and fresh lemon juice (squeeze and drop the half lemon into the water). Image below.

The apple slices: how thin or thick you cut them is up to you. Thinner ones will bake faster and softer when the pie crust is fully baked, and you'll have to make two or three layers to achieve a substantial filling. With thicker slices (image below), you can make only one layer of apples. They will be soft but still somewhat crunchy.

Pattern: you can make concentric circles with the fruit slices starting at the dough's edges or center. I like the first option because leaving the needed few inches of uncovered dough is easier. You can also make several rows of apples instead of circles. Any pattern is fine as long as the layer is similar in thickness.

The egg wash

This consists of a mixture of egg with water (or milk) that is brushed over the folded edges. Some extra sugar is then sprinkled over it. It creates that crunchy piece of dough as it is baked and adds color.

It's a nice touch and creates a great visual finish to the galette, but you can omit it if it's too much of a hassle.

I think the type of dough you use is important. For more neutral ones like the flaky crust in this post, we recommend it.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Cold pie crust: the galette dough must be cold when you put it in the oven. This will ensure that it doesn't turn soggy.
• Purchased dough: if in a hurry, a store-bought pie crust of puff pastry works very well.
• Apples: I favor Granny Smith, the green ones, but you can use any baking apple. Remember that red apples are sweeter, as will the tart after it's baked. You might want to add a squeeze of lemon juice after sprinkling with the cinnamon sugar unless you're looking for a sweeter dessert.
• Glaze: some recipes call for a light brushing of apricot jam on top right after taking the galette out of the oven.