An apple galette recipe is a rustic, free form tart with flaky pastry wrapped around spiced apple slices. The crust is buttery and golden, the apples are tender with caramelized edges, and the whole thing bakes in 35 to 40 minutes with no pie pan required.
This recipe takes 1 hour 15 minutes from start to finish and serves 6. The pastry needs 30 minutes to chill, which keeps it flaky and easy to fold. Store leftovers covered in the refrigerator for up to 3 days.
Table of contents
Why This Apple Galette Recipe Works
- Cold butter in the dough creates steam pockets during baking, which produces the flaky layers a galette needs.
- Tossing apple slices with sugar and cornstarch before arranging them draws out just enough juice to thicken without making the crust soggy.
- Folding the pastry edges over the apples in 2 inch pleats seals the filling and gives the rustic look that defines this recipe.
Apple Galette Recipe Card
Apple Galette Recipe
6
servings30
minutes40
minutes285
kcalApple galette is a rustic free form tart with flaky pastry and spiced apple slices. This recipe takes 1 hour 15 minutes, serves 6, and requires no pie pan, just a baking sheet and parchment paper.
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Ingredients
1.25 cups all-purpose flour
1 tablespoon granulated sugar
0.25 teaspoon salt
0.5 cup unsalted butter
3 tablespoons ice water
3 medium Granny Smith apples
3 tablespoons granulated sugar
1 tablespoon cornstarch
0.5 teaspoon ground cinnamon
1 large egg
1 tablespoon coarse sugar
Directions
- Mix the flour, 1 tablespoon sugar, and salt in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with pea sized pieces of butter remaining. This takes 3 to 4 minutes.
- Add the ice water 1 tablespoon at a time and stir with a fork until the dough just comes together. Press the dough into a flat disk, wrap it in plastic wrap, and refrigerate for 30 minutes. The dough should feel firm and cold.
- Toss the apple slices with 3 tablespoons sugar, cornstarch, and cinnamon in a medium bowl until evenly coated. Set aside while the dough chills.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the chilled dough on a lightly floured sheet of parchment paper into a 12 inch circle, about 1/8 inch thick. The edges can be rough. Slide the parchment with the dough onto the prepared baking sheet.
- Arrange the apple slices in overlapping circles in the center of the dough, leaving a 2 inch border around the edges. Pour any remaining juice from the bowl over the apples.
Notes
- Cold butter in the dough creates steam during baking, which produces the flaky layers a galette needs.
- If the pastry cracks when you fold it, the dough was too cold or rolled too thin. Let it sit at room temperature for 5 minutes to soften, press the cracks together, and proceed.
- Apple galette keeps for 3 days in the refrigerator, covered loosely with foil. Reheat slices in a 350°F oven for 10 minutes to crisp the crust. Substitute Honeycrisp or Braeburn apples for Granny Smith, but the filling will be slightly sweeter.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 6
- Calories: 285kcal
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
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The sections below explain which apples work best for this galette recipe, how to prevent a soggy crust, and what to do if the pastry cracks while folding.
Key Ingredients and Substitutions
These ingredients control the texture and flavor of your galette.
- All-purpose flour: forms the structure of the pastry. Substitute half whole wheat flour for a nuttier flavor, but the dough will be denser and less flaky.
- Cold butter: creates the flaky layers when it melts during baking. Use cold shortening if you prefer, but the crust will lack butter flavor.
- Granny Smith apples: hold their shape during baking and provide tart flavor that balances the sugar. Honeycrisp or Braeburn work well too, but avoid Red Delicious, which turns mushy.
- Cornstarch: thickens the apple juices so the filling stays inside the galette instead of leaking out. Substitute tapioca starch in the same amount, but arrowroot will make the filling gummy.
- Cinnamon: adds warmth to the apples. Substitute apple pie spice for a more complex flavor, or leave it out if you want the apple taste to stand alone.
How to Get Your Apple Galette Right
These steps control whether your galette turns out flaky and golden or soggy and pale.
- Chill the dough for 30 minutes: cold dough is easier to roll and fold without tearing. It also keeps the butter from melting before the galette goes into the oven, which is what creates the flaky texture.
- Roll the dough on parchment paper: you can slide the whole sheet onto the baking tray without lifting or stretching the pastry. This prevents cracks and keeps the circle even.
- Leave a 2 inch border around the apples: you need enough pastry to fold over the filling in pleats. Less than 2 inches and the edge tears when you fold it.
- Brush the crust with egg wash: the beaten egg creates a shiny golden surface and helps the coarse sugar stick. Without it the crust stays pale.
- Bake at 400°F for 35 to 40 minutes: the high heat sets the pastry quickly and caramelizes the apples. Stop when the crust is deep golden and the apples are tender when pierced with a knife.
What Went Wrong With Apple Galette Recipe
Why Is the Bottom Crust Soggy?
The apples released too much juice, or the galette did not bake long enough. Place the galette on the lowest oven rack so the bottom gets direct heat. Next time, toss the apples with cornstarch as the recipe directs, and bake until the crust is deep golden, not pale.
Why Did the Pastry Crack When I Folded It?
The dough was too cold or rolled too thin. Let it sit at room temperature for 5 minutes to soften slightly. Press the cracks together with your fingers, then proceed. Next time, roll the dough to 1/8 inch thickness and chill it for exactly 30 minutes, not longer.
Why Are the Apples Still Hard After Baking?
The slices were too thick, or the oven temperature was too low. Return the apple galette to the oven for 10 more minutes. Next time, slice the apples 1/8 inch thick and check your oven temperature with a thermometer, because most ovens run 25°F cooler than the dial shows.
How to Change It
Pear Galette Recipe
Replace the apples with 3 firm Bosc or Anjou pears, sliced 1/8 inch thick. Pears release more juice than apples, so increase the cornstarch to 2 tablespoons. The baking time stays the same.
Mixed Berry Galette
Use 3 cups of mixed berries instead of apples. Increase the cornstarch to 3 tablespoons because berries are juicier. Skip the cinnamon and add 1 teaspoon of lemon zest to the filling.
Puff Pastry Galette
Skip the homemade dough and use one sheet of thawed puff pastry. Roll it to a 12 inch circle, fill and fold as directed, and bake at 400°F for 25 to 30 minutes. The crust will be lighter and more layered. Try this apple puff pastry recipe for a quicker version with a similar rustic look.
What to Serve With Apple Galette
Serve warm galette with a scoop of vanilla ice cream or a dollop of whipped cream. The cold cream melts into the warm apples and creates a sauce. For breakfast, serve it with plain Greek yogurt.
How to Store and Reheat Leftovers
Apple galette keeps for 3 days in the refrigerator, covered loosely with foil or in an airtight container. The crust softens slightly in storage. Reheat individual slices in a 350°F oven for 10 minutes to crisp the pastry again. Do not microwave, or the crust will turn rubbery.
You can freeze baked galette for up to 2 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the refrigerator and reheat as directed. The filling holds up well, but the crust may be slightly less flaky after freezing.
To make ahead, prepare the dough and refrigerate it for up to 2 days, or freeze it for up to 1 month. Thaw frozen dough overnight in the refrigerator before rolling. Assemble and bake the galette the day you plan to serve it for the best texture.
Apple Galette Recipe FAQs
Yes. Refrigerate the dough for up to 2 days or freeze it for up to 1 month. Thaw frozen dough overnight in the refrigerator before rolling it out.
No. Galette is a free form tart baked on a flat baking sheet. Roll the dough on parchment paper, add the filling, fold the edges, and slide the parchment onto the tray.
Granny Smith apples work best because they hold their shape during baking and provide tart flavor. Honeycrisp and Braeburn are also good choices. Avoid Red Delicious, which turns mushy.
Yes. Use one refrigerated pie crust, unroll it, and fill and fold as directed. Baking time stays the same at 35 to 40 minutes at 400°F.
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