A galette is a French term that basically means a free form pie, if you will, that can be filled with something savory or sweet. There are so many different kinds of fillings you can make, and the dough remains the same which is nice. I also have the recipe in my Blog for a Strawberry Galette that did not turn out looking as nice, but was delicious.
The original recipe called for the ingredients to be measured with a scale. Even though I have a kitchen scale, I prefer to use normal, unmeasured kitchen measurements so I have converted the measurements into tbsps and cups.
This recipe calls for caster sugar, which is a finely ground granulated sugar. If you do not have caster sugar, you can put some regular granulated sugar in a small food processor and pulse it until it becomes fine. That is what I did for this recipe. I recommend you do not use granulated sugar without making it finer.
Dough Ingredients:
8 oz (approx. 2 cups) all purpose flour
4 oz (1/2 cup) butter, cubed
2 oz (4 1/2 tbsp) caster sugar
2 – 3 oz (60 – 78 ml) cold water
A pinch of salt
Filling Ingredients:
4 apples (I prefer Cortland), peeled and thinly sliced
1/4 cup brown sugar
1 1/2 tbsp flour
1 tsp cinnamon
1/4 tsp nutmeg
2 tsps lemon juice
Egg Wash (1 egg whisked together with 1 tbsp of water)
Coarse sugar
Combine the salt with the water and refrigerate to keep cold.
In a food processor add the flour, sugar, and cold cubed butter. Pulse until the mixture resembles sand.
Add some of the water/salt mixture and pulse until the dough is moistened. You shouldn’t need all of it.
Remove the dough from the food processor, it will be a little crumbly, and place it on a cutting board or counter. Form the dough into a ball, then flatten into a disc and wrap with plastic wrap. Refrigerate for at least an hour.
While the dough is cooling combine the filling ingredients in a large mixing bowl. Stir well as the mixture may get clumpy, but it will blend.
Place the dough between two sheets of plastic wrap and roll out into a circle measuring about 11″ in diameter, and 1/8″ thick. With a knife trim the edges to make them neater.
Transfer the dough onto a parchment paper lined cookie sheet. Add the filling to the dough leaving about 1 1/2″ around the edge. You can spoon the apples into the middle, or arrange them in any way you’d like. I spooned a little, and then arranged the top layer.
Fold the outer edges of the dough over the apples while creating overlapping folds.
Brush the pastry edge with the egg wash, and sprinkle with coarse sugar.
Bake at 400 degrees for 25-35 minutes until the crust is golden, and the center is bubbly.
Cool on the baking sheet on a wire rack. Once cool, cut into wedges to serve.
Absolutely delicious as is, or warmed slightly with a scoop of vanilla ice cream. Yum!
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