We just returned from the most amazing trip to London and Paris, which inspired me to create this recipe. Everywhere you turn in Paris there’s a boulangerie, serving up the most delicious baked goods that look too perfect to be real. One of my favorites is the apple galette or it’s sister the tarte aux pommes. A galette is usually a flat pastry folded over a fruit, but the history of the galette escapes me, since a galette could also be a type of bread or a cake. I think universally, my version is most widely accepted as a galette.
Our best day in Paris was visiting Montmartre, wandering the breezy, cobblestone streets, looking in the boulangeries and shops, and finding the best restaurant. This galette recipe brings me back to that day. In France it already feels like fall, so I had to make a recipe with apples to celebrate my favorite season. I’m not sad atall to say goodbye tosummer and say hello to soups and apples and leaves crunching under my feet. Anyone else with me?
Luckily, this recipe requires very little preparation or skill. It’s just a simple, kind of ugly at first pastry. It can be lopsided or rectangular or circular, and it’s very forgiving. I like to brush a little melted butter on the crust to give it that lovely browned look. And my secret for muffins and anything that you want to sparkle is a little raw sugar sprinkled on top. I hope you enjoy my recipe!
First you cut the cold butter into small pieces. Then peel and core the apples and slice them very thinly.
Put the dough ingredients in a food processor to blend. You’ll add the butter flour and sugar first and then trickle in the ice water slowly until the dough starts to come together.
Roll out the dough on a floured surface in a circle-ish. Like I said, this is a forgiving recipe, so no judgement here. Then you’ll layer the apples from the center out to the edges in a pretty circular pattern, leaving a nice space on the edges for folding.
A little butter helps keep things crispy and brown like it should be.
Isn’t it pretty?! I love a good apple tart. You can find the full recipe below.
AUTUMN APPLE GALETTE RECIPE
serves 6 for dessert
For the crust:
1 1/2 cups flour
2 tsp sugar
1 stick of cold salted butter, plus 2 tbsp
1/3 cup ice water
For the filling:
3 golden delicious apples, peeled and cored
2 tbsp sugar
1/2 tsp cinnamon
1 tbsp honey
1 tbsp butter, melted
1 tsp raw sugar
Preheat the oven to 400 F.
For the dough:
Cut the butter into small cubes and add to the food processor with the flour and sugar. Blend for five seconds. Run the food processor and slowly trickle the ice water into the opening until the dough just starts to come together. Remove the dough from the food processor and using your hands, flatten out into a disc. Keep chilled until you want to use.
Roll out the dough on a floured surface with a rolling pin until you achieve an even 12-14 inch circle with the thinness of a pie crust. Place the dough on a parchment lined baking sheet. The easy way to do this is to drape the dough over your rolling pin and lightly place it on the baking sheet.
For the filling:
Cut the apples into 1/8 inch slices. Layer over the crust in a circular pattern from the center out, leaving an inch around the edges for folding over. Mix together the sugar and cinnamon. Sprinkle evenly over the apples. Drizzle the honey over the apples. Fold the edges over the apples all around, pinching together any extra dough that overlaps.
Brush the melted butter over the folded over edges of crust. Sprinkle the raw sugar over the crust. Bake at 400 F for one hour or until golden brown. Slice like a pie and serve warm or cold with chantilly cream.