A galette is the French word for free form pie. You simply fold the edges over the filling, leaving the center exposed. It's sweet, full of flavor and easier than old fashioned double crust pies!
- 1 recipe for Flaky Pie Crust
- 3-4 Granny Smith apples (the green ones)
- 3-4 tablespoons white or brown sugar
- 1/2 teaspoon ground cinnamon
- 1 egg
- 2 tablespoons sliced almonds
- 1/2 cup caramel sauce or homemade dulce de leche
- Preheat the oven at 350°F/180°C.
- Peel, core and cut apples in approximately 1/2 inch slices.
- Roll out the cold pie dough on a lightly floured surface and have a ready a large piece of parchment paper and a baking sheet.
- Halfway through rolling, transfer the pie crust circle to the paper and continue rolling until 1/4 to 1/8 inch thick.
- Put the paper on the baking sheet and put in the refrigerator.
- Mix cinnamon and sugar in a small bowl and cut the cold butter into small pieces.
- Leaving about 2-inch border (up to 3 inches top) of dough on the outer edge, put the apple slices over the dough making concentric circles until the surface is covered.
- Sprinkle the apples with the cinnamon sugar and dot with the butter pieces here and there.
- Lift the sides of the plain dough inward, covering part of the apples and leaving the center exposed.
- Mix the egg with a tablespoon of water and brush the folded edges. Sprinkle with some extra sugar.
- Bake immediately for about 40 minutes, until the apples are soft and the crust is golden and fully baked.
- Let cool on a wire rack for about 10 minutes and carefully lift it, transferring the the cooling rack to cool down more.
- Serve warm with some caramel sauce and sliced almonds, and with a dollop of ice cream or whipped cream.
- Store leftovers at room temperature for a day or in the refrigerator for a few days, always covered in plastic wrap or in a container.
always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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 are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is 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: it's important that the galette dough is 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 flaky pie crust of puff pastry works very well.
Apples: I favor Granny Smith, the green ones, but you can use any baking apple. Keep in mind 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.
The apple slices: how thin or thick you cut them is up to you. Thinner ones will bake faster, will be softer by the time 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.
Keywords: apple galette