Apple galette
Instructions
Pie crust:
Filling:
Assembling:
Tips
As many will know from pie-making, the consistency of the dough pre-baking is very important to ensure it is sturdy enough to keep its form in the delicious juices of your apples. The most important tip to ensuring the structure of your galette is to keep the dough cold at every step of the process. After quickly rolling out your dough as described in the recipe, refrigerating it long enough for it to thoroughly chill is very important; approx. 15 minutes. If the dough is too warm when placed into your oven, it will unfold, letting out the fruity goodness which can result in a loss of flavour and may turn the flaky, buttery crust soggy instead. Another tip to avoid that dreaded soggy bottom, is to bake your apple galette on a hot surface. When you preheat your oven, simply insert either an inverted cooking sheet or a pizza stone to bake your galette on. This way, it will cook from both top and bottom at the same time, meaning the base will be nice and crumbly rather than dough-like.
Questions about apple galette
Making a delicious apple galette is simple once you have chosen the right apples and have had a look at our tips about making a flaky pie crust. Below, you can learn more about galettes and read some of the most frequently asked questions about, among other things, how to prepare it, and how to store it.
Ingredients
Pie crust:
|
Flour
|
175 g |
|---|---|
|
Almond flour
|
75 g |
|
Sugar
|
50 g |
|
Cold butter
|
150 g |
|
Egg
|
1 |
Filling:
|
Sugar
|
50 g |
|---|---|
|
Almond flour
|
25 g |
|
Red apples in thin slices (approx. 5)
|
375 g |
|
Whisked eggs
|
|
|
Pearl sugar
|
Served with:
|
Sour cream, 18%
|
250 ml |
|---|
French apple galette with a flaky crust
Apple pie is a well-loved dessert and this rustic, French version known as a galette is no exception. The combination of gooey sweetness from the apples and the buttery richness from the flaky pie crust is wonderful. Serving the apple galette warm with chilled sour cream will brighten the dish by adding acidity and tanginess and ensuring a well-rounded flavour experience that hits every mark.
Are you looking for other fruit pies, apple dishes, or French-inspired recipes to try out? Look no further than our wonderful recipes for plum pie, homemade apple cake, or cherry clafoutis.
Choose the best apples for apple galette
Choosing which apple to use in your apple galette has a big impact on the flavour profile of your pie. Depending on the apples, the pie can be tart, sweet, or even both. You can use any apple for a pie, but some work better than others also in terms of texture.
For the most flavourful apple galette, choose a mix of sweet and tart apples. For the balance to be a bit towards the tart side, the juicy Honeycrisp apple brings both sweetness and acidity. For a tarter flavour, go for Granny Smith, which is one of the best apples for baking as it holds its shape better than most apples. It is, however, often best used with a sweeter apple to balance the acidity.
The sweet Cox's Orange Pippin apple with its complex flavour that offers hints of pear, orange, and melon is also sure to suit this apple galette recipe, especially combined with a tarter apple.
Taste the sweetness from an almond flour crust
Using almond flour in the crust for our apple galette recipe adds more natural sweetness to the dessert. Enjoy a flaky and extra sweet crust, perfectly balancing the sweet and tart apple filling. Almond flour is made from ground almonds and thus brings a rounded and nutty flavour to the dish. This makes a delightful balance with the freshness of the apples.
Because almond flour has a high fibre content, it is also very good at absorbing liquid. This makes it perfect for using in pastry dishes containing fruit like apples in this apple galette recipe, as fresh fruit may give off quite a lot of liquid while cooking.
How to fold a galette
The task of folding your apple galette to make it oven-ready without becoming overly rustic might seem like a daunting task. But it is, in fact, quite easy, and once you know this simple trick, you will master the craft in no time. Roll out the dough and add the apple filling on top, leaving about 5 cm free around the edge. The trick is to carefully fold one part of the edge over the filling at a time, until you have a hole in the middle showing the filling and overlapping flaps of dough around the edge. Bake and enjoy your rustic, easily folded apple galette!
Add berries for a sweeter or tarter flavour
The beauty of an apple galette is that it can be prepared in a myriad of ways to suit your personal tastes or to use what is in season in your garden. If you want to add a bit more tartness to your apple galette, add blackcurrants, gooseberries, or raspberries.
Combine your berries with other fruits to add more flavour. For example, experiment with sweet peaches or plums in late summer or tart rhubarb for spring. You can also add either sweet or tart cherries.
