Name: Apple Galette with Flaky Crust Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup cornmeal; 1 teaspoon salt; 1 teaspoon sugar; 1 cup unsalted butter (very cold, cut into small pieces); ¼ to ½ cup ice water; 4 large apples (peeled, sliced into ¼-inch slices); 6 tablespoons brown sugar (packed); 2 tablespoons all-purpose flour; 1 tablespoon lemon juice; 1 teaspoon brown sugar; ¼ teaspoon ground cinnamon; 1 egg (beaten)

Oh, I just adore this Apple Galette with Flaky Crust Recipe — it’s like the perfect way to enjoy apples in a simple, rustic dessert that feels both fancy and homey at the same time. The best part? You don’t need a pie dish, and the flaky crust is buttery and tender, with just the right crunch from a little cornmeal in the dough. Seriously, if you’ve got a few apples lying around and want a dessert that’s straightforward but impressive, this one’s a total winner.

Making this Apple Galette with Flaky Crust Recipe has become my go-to for casual weekend baking or when I want to bring something to a friend’s house without fuss. The balance of sweet, tart apples and that golden, flaky crust is just so comforting. I promise, once you try it, you’ll find yourself making it over and over, especially when those apples are perfectly in season.

Ingredients You’ll Need

All the ingredients here come together to build that iconic buttery, flaky crust paired with tender, flavorful apple filling. A little trick? Using cold butter and cornmeal in the crust gives you that perfect texture we all crave — and it’s easier than you think to whip up!

All-purpose flour: The base of your crust and a bit for tossing the apples — stick to good quality for best texture.
Cornmeal: Adds a subtle crunch to the crust, elevating the flaky texture so it’s not just your ordinary dough.
Salt: Balances the sweetness and enhances the buttery flavor in the crust.
Sugar: Just a touch in the dough to help with browning and a subtle sweetness.
Unsalted butter: Super cold and cut into small pieces — this is what creates those glorious flaky layers.
Ice water: Helps bring the dough together without warming the butter, crucial for the flaky crust.
Apples: Pick firm, crisp varieties like Granny Smith or Honeycrisp for a nice tartness and texture.
Brown sugar: Sweetens the apple filling with a rich, molasses note; a must for cozy flavor.
Lemon juice: Prevents browning and adds just a hint of brightness to balance the sweetness.
Ground cinnamon: The classic spice that pairs perfectly with apples and brown sugar.
Egg: Beaten for brushing the crust — gives a beautiful golden color and slight crispness to that rustic edge.

Variations

I love how easy it is to customize this Apple Galette with Flaky Crust Recipe to fit whatever mood I’m in or what ingredients I happen to have around. You can really make it your own and still get fantastic results every time.

Spiced Up: I sometimes add a pinch of nutmeg or ground cloves to the apple mixture for extra warmth during fall — it’s a game changer for cozy vibes.
Gluten-Free: You can swap the all-purpose flour for a gluten-free blend and use a little almond meal instead of cornmeal for texture. It turned out wonderfully when I tried it for a gluten-sensitive friend.
Extra Fruity: Mixing in some pears or berries with the apples adds another flavor layer that’s fresh and delicious.
Vegan Version: Use coconut oil or vegan butter instead of regular butter and skip the egg wash or use a plant-based milk wash to get a golden crust.

How to Make Apple Galette with Flaky Crust Recipe

Step 1: Create the Flaky Dough

Start by combining your all-purpose flour, cornmeal, salt, and sugar in a big bowl. Then, add your cold, cubed butter. This is where the magic happens — cut the butter into the dry ingredients with a pastry cutter or two knives until it’s about the size of coarse peas. You want little bits of butter scattered throughout to ensure the crust will be flaky, so don’t rush this!

Once you get that sandy texture, drizzle in the ice water a tablespoon at a time, gently mixing just until the dough starts to hold together. Be careful not to overwork it — a little crumbly is good. Then, shape your dough into two disks, wrap in plastic, and pop into the fridge for at least an hour. Trust me, this chilling step is key to making the dough easier to roll and preventing shrinkage during baking.

Step 2: Prep the Apple Filling

While the dough chills, peel and thinly slice those apples — about a quarter-inch thick works perfectly so they cook through without turning to mush. Toss your apple slices gently in a bowl with brown sugar, flour (which helps thicken the juices), lemon juice, and a touch of cinnamon. This filling is the sweet and tangy heartbeat of your galette, so handle the apples lightly to avoid bruising but make sure everything is evenly coated.

Step 3: Assemble Your Galette

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take one dough disk out of the fridge and roll it out on a floured surface into a rough 12-inch circle—don’t worry if it’s not perfect; the rustic look is part of the charm!

Pile half of your apple filling right in the center, leaving about a 2 to 3-inch border all around. Then fold that border up over the apples, pleating as needed to hold everything in place. Repeat the same steps with the second dough disk and remaining apples. Mix a bit of brown sugar and cinnamon and sprinkle it over the exposed apple and dough edges. Finally, brush the crust with the beaten egg — this small step makes a gorgeous golden finish.

Step 4: Bake to Perfection

Pop your galettes onto the baking sheet and into the oven. Bake for about 30 to 35 minutes until the crust is golden and flaky, and the apples are tender bubbling with sweetness. Keep an eye on the edges — if they brown too quickly, gently cover with foil to prevent burning. The aroma wafting through your kitchen at this point? Absolutely irresistible.

How to Serve Apple Galette with Flaky Crust Recipe

The image shows eight white bowls arranged neatly on a white marbled surface. Starting from the top left, a large bowl is filled with fine white flour with a slightly grainy texture. To its right, another large bowl holds medium-sized cubes of pale yellow butter. Below the flour, a smaller bowl contains a mix of brown sugar, textured and slightly rough. To the right of the sugar, a small bowl of dark amber liquid, smooth and glossy, is placed. Below the sugar, a white bowl contains one raw egg with clear white and a bright yellow yolk. Next to it, a bowl holds a single brown egg with a smooth shell. Below the butter, a small bowl holds a fine cinnamon-colored powder with a soft texture. At the bottom left, a larger bowl contains fresh apple slices with red skin and creamy white flesh, neatly layered. To the right of the apple slices, a big bowl holds white powdered sugar with a fine texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of simple garnishes here — a scoop of vanilla ice cream or a dollop of lightly whipped cream on the side perfectly complements the warm galette. Sometimes, I sprinkle a little powdered sugar on top after baking for an elegant touch. A drizzle of caramel sauce doesn’t hurt either if you’re feeling indulgent!

Side Dishes

When I serve this, I often make a cozy cup of spiced chai or hot apple cider alongside. If it’s brunch, a simple green salad with a tangy vinaigrette pairs wonderfully to balance the sweetness of the galette.

Creative Ways to Present

For special occasions, I’ve presented this galette on a wooden cutting board with fresh apple slices and cinnamon sticks scattered around for a rustic, inviting look. You can also cut it into wedges and serve on pretty plates with a sprig of mint or edible flowers for a pop of color — it adds that extra ‘wow’ factor without much effort.

Make Ahead and Storage

Storing Leftovers

I like to store leftover galette wrapped tightly in plastic wrap or in an airtight container in the fridge. It stays fresh for about 2 to 3 days, and if you have any leftover filling, you can refrigerate it separately to keep it from making the crust soggy.

Freezing

Freezing galette dough works great, so I often make the dough in batches, wrap the disks tightly, and freeze them for up to a month. Apple filling freezes well too, but I prefer assembling and baking fresh for the best texture. You can also freeze a baked galette, but I recommend reheating sooner rather than later for the best taste and flakiness.

Reheating

To reheat leftover apple galette, I pop slices in a preheated oven at 350°F (175°C) for about 10 minutes to get the crust crisp again. Microwaving makes it softer and less flaky, so I avoid that when I want to keep the texture just right.

FAQs

Can I use other types of apples for this Apple Galette with Flaky Crust Recipe?

Absolutely! While tart, firm apples like Granny Smith or Honeycrisp work best because they hold their shape and provide a nice balance to sweetness, you can experiment with Fuji, Pink Lady, or even a mix. Just be mindful that softer apples may cook down more and make the filling juicier.
What’s the secret to getting a flaky crust in this Apple Galette with Flaky Crust Recipe?

The biggest secrets are using very cold butter cut into small pieces and chilling the dough well before rolling it out. Also, avoid overworking the dough once the water is added so the butter pieces stay cold. The cornmeal in this recipe adds a delightful texture too.
Can I make this Apple Galette ahead of time?

You can prepare the dough and filling up to a day in advance and keep them refrigerated separately. Assemble and bake right before serving for the best flaky crust. You can also prep and refrigerate a fully assembled galette for a few hours if needed, just increase baking time slightly.
Do I have to use an egg wash for the crust?

While the egg wash isn’t absolutely required, it really elevates the galette’s golden color and adds a slight crispiness to the crust’s edges. If you want to skip it, brushing with milk or cream works too, especially for vegan adjustments.
Can I double the recipe easily?

Yes! This Apple Galette with Flaky Crust Recipe naturally makes two small galettes, which is perfect for sharing. Just double or even triple the ingredients, and bake the galettes on separate trays (or in batches) to ensure even cooking.

Final Thoughts

This Apple Galette with Flaky Crust Recipe feels like one of those comforting treasures that’s simultaneously effortless and impressive — just what you want when you’re baking for family or friends. The aroma filling your kitchen, that crisp, buttery crust, and the tender apple filling combine into something truly special. I always find it brings out smiles, especially when paired with a scoop of vanilla ice cream on top. Give yourself the delight of baking this; I’m confident you’ll make it a favorite in your dessert repertoire, just like I have.

Apple Galette with Flaky Crust Recipe

★★★★★ 4.6 from 130 reviews

Author: Isabella
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Yield: 2 galettes (serves 2-4) 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Apple Galette with Flaky Crust is a rustic, open-faced tart featuring a buttery, flaky pastry enveloping tender, cinnamon-spiced apple slices. Perfectly balancing sweet and tart flavors, this easy-to-make dessert combines the comforting aroma of baked apples with a crisp, golden crust that will delight your taste buds and impress guests at any occasion.

Ingredients

Scale

For the Crust

2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter (very cold, cut into small pieces)
¼ to ½ cup ice water

For the Filling

4 large apples (peeled, sliced into ¼-inch slices)
6 tablespoons brown sugar (packed)
2 tablespoons all-purpose flour
1 tablespoon lemon juice

For Topping

1 teaspoon brown sugar
¼ teaspoon ground cinnamon
1 egg (beaten)

Instructions

Prepare the Dough: In a mixing bowl, combine flour, cornmeal, salt, sugar, and very cold butter pieces. Use two knives or a pastry cutter to cut the butter into the flour mixture until it resembles coarse sand. Alternatively, pulse the ingredients in a food processor for the same texture. Gradually add ice water, mixing or pulsing until the dough just comes together.
Chill the Dough: Transfer the dough to a floured surface, shape into a ball, then cut into two equal parts. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least one hour to ensure the dough firms up and is easier to handle.
Prepare the Apple Filling: In a large bowl, gently toss the peeled and sliced apples with brown sugar, flour, and lemon juice until the mixture is evenly combined, which helps avoid soggy filling and adds a tangy balance.
Preheat and Prepare Baking Sheet: Set the oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate even baking.
Assemble the Galettes: Roll each chilled dough disk into a rough 12-inch circle on a floured surface. Place half of the apple filling in the center, leaving a 2 to 3 inch border. Fold the edges over the apples to create a rustic edge. Repeat for the second galette. Combine brown sugar and cinnamon, then sprinkle evenly over the apple filling on both galettes. Brush the exposed dough edges with beaten egg for a glossy, golden finish.
Bake: Place the baking sheet with the galettes into the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the apple filling is tender and bubbly. Remove from oven and allow to cool slightly before serving.

Notes

Ensure the butter is very cold before cutting into the flour mixture to achieve a flaky pastry crust.
Do not overwork the dough once it starts to come together to keep it tender and flaky.
Chilling the dough for at least one hour makes it easier to roll out and prevents it from sticking.
Use tart apples like Granny Smith for a balanced sweet-tart flavor and to help keep the filling from becoming too mushy.
The cornmeal in the crust adds a subtle texture and flavor contrast to the pastry.

Keywords: apple galette, flaky crust, rustic tart, baked apple dessert, cornmeal crust, easy apple dessert