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a baked apple galette on parchment paper with apricot jam
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How to make a Galette: From Dough to Dessert

Step by Step, how to make a galette and flakey pastry dough! Learn how to make an impressive, yet approachable dessert with my easy directions!
Course Dessert
Cuisine French
Keyword applegalette, galette
Prep Time 2 hours
Cook Time 45 minutes
Total Time 3 hours
Servings 8 people
Calories 410kcal

Equipment

Ingredients

For the dough

  • 1 1/2 cups All-Purpose Flour
  • 1 Tbsp. sugar
  • 3/4 tsp. salt
  • 1 1/2 sticks cold butter (3/4 cup)
  • 4-5 Tbsp. ice cold water

For the apple filling

  • 2 lbs. Apples (Granny Smith and Piny Lady/Honey Crispy mix)
  • 1/3 cup granulated sugar
  • 1 Tbsp. lemon juice or Apple Cider Vinegar
  • 1/2 Tbsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 Tbsp. heavy cream or 1 egg whisked (for brushing on the crust)
  • 1/3 cup Apricot Jam for brushing on apples
  • 1 pint Vanilla Ice cream for serving

Instructions

  • Pour the flour, sugar and salt in the food processor. Pulse a few times to combine. Add in cubed butter and pulse again until butter pieces are the size of peas, ~7-8 times.
  • Slowly stream in the ice water, 3-4 Tbsp. should be enough for the dough to come together. 5 Tbsp. water max.
  • Remove the dough from the food processor and place on a clean, floured surface. Roll/form the dough into a ball and slightly flatten into a disk.
  • Cover in plastic wrap and place in the fridge for 30 minutes - 1 hour.
  • While the dough is chilling, prep the apple filling (or filling of choice!) Slice thin, ~1/4 inch thick and place in a large bowl. You can peel or not peel them, up to you.
  • Mix all of the ingredients (from Apples to the nutmeg from the list above) into the apples and toss gently to coat. You can use a wooden spoon or your hands.
  • By this time your dough should be chilled. Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Don't worry about the cracks at the edges, it gives the galette a rustic look once baked.
  • Use your rolling pin to roll the flattened dough onto the pin so you can transfer it onto a sheet of parchment paper on your baking sheet. PRO TIP: Place a 9-inch pie pan in the center of the dough and gently press down so it creates an indentation. This helps you to know how far out to place the filling! (see video for guidance)
  • Preheat the oven to 375° F. Arrange your apples onto the dough. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
  • Before baking, use a pastry brush to brush 1 Tbsp. heavy cream or egg wash all over the dough. Sprinkle crust with coarse sugar, if desired.
  • Bake for ~35-45 minutes or until the crust becomes golden brown. Transfer the galette with the parchment paper on to a wire cooling rack and cool.
  • Once cooled, dilute your apricot jam with 1-2 teaspoons of water and brush the apples with the apricot jam. YUM. Cut into wedges and serve with vanilla bean ice cream.

Video

Notes

Be sure to reference the step by step photos for help!
How to make the dough without a food processor: 
  1. Whisk the flour, sugar and salt together in a medium sized bowl and then cut your butter into pieces and toss it into the dry ingredients. Pour this mixture onto a flat surface so you can start to roll the butter into the flour mixture.
  2. Using your rolling pin, roll the butter into the dough until it starts to incorporate with the flour. Use your bench scraper to bring the dough together into a loose pile. Slowly pour the 4 Tbsp. ice cold water into the dough 1 tablespoon at a time. Use your finger tips to incorporate the water into the dough after each tablespoon of water added.
  3. The water will help the dough come together. Be sure to get it equally distributed into the dough and use your hands and the bench scraper to form it into a rectangle. Then roll the dough out into a flat long rectangle.
  4. Next, you will fold the dough into thirds. You are essentially folding the dough over itself a few times to pick up any dry bits from the bottom. Repeat a few times, turning and folding. The dough should be holding together at this point; if you squeeze some into your palm it should hold together.
  5. Flatten the dough out into a circle and wrap in plastic wrap. Dough should be about 1 inch thick. Place in the fridge to chill for 30-60 minutes.
You can make the dough up to two-three days ahead, but this galette is at its best served the same day it was baked.
 

Nutrition

Serving: 1slice | Calories: 410kcal