Apple Galette
4 servings
60 minutes
Apple galette is a simple yet incredibly delicious dessert that comes from Italian cuisine. Its origin is linked to rural baking traditions where accessible ingredients and minimal effort were used. The galette features a tender, crispy crust that pairs wonderfully with juicy, caramelized apples. The flavor of this dish is a harmony of sweetness, slight tartness, and vanilla aroma. It is served warm, often complemented by a scoop of vanilla ice cream or a dollop of cream. It is perfect for cozy family tea times or festive evenings. With its simple shape and rustic charm, the apple galette attracts home baking enthusiasts and serves as a great alternative to traditional pies.
1
Mix flour with salt, sugar, and vanilla in a bowl, add butter and rub everything into a coarse crumb. Then add water by the tablespoon while mixing with a fork to knead the dough — it should be slightly wet. Knead it a bit by hand, roll into a ball, wrap in film and refrigerate for 30 minutes.
- Wheat flour: 165 g
- Salt: 0.3 tablespoon
- Sugar: 1 tablespoon
- Vanilla sugar: to taste
- Butter: 90 g
- Water: 4 tablespoons
2
Peel the apples, cut them in half, remove the core, and then slice the apples into thin wedges.
3
Preheat the oven to 220 degrees, line the baking tray with parchment paper, and grease it with a piece of butter.
- Apple: 3 pieces
- Butter: 90 g
4
Transfer the dough to a floured table, roll it into a thin circle, trying not to damage the dough, wrap it around a rolling pin, and transfer it to the baking sheet.
5
Arrange the apples in circles. Overlap them slightly, leaving a 4 cm edge, sprinkle with a little sugar (about 2 tablespoons), and place small pieces of butter on top. Then carefully fold the edges up and press slightly.
- Apple: 3 pieces
- Sugar: 1 tablespoon
- Butter: 90 g
6
Bake the galette for 30–35 minutes until it is slightly golden and the apples are tender. Let the finished galette cool slightly on the baking sheet. Then cut it with a sharp knife.