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