Apple Galette
3 servings
60 minutes
Apple galette is a refined treat of European cuisine that combines simplicity and elegance. Its roots trace back to French gastronomy, where galettes are traditionally made with various fillings. The thin, crispy dough made from wheat flour, butter, and a pinch of vanilla envelops a filling of sweet red apples caramelized in the oven. Due to its simple preparation and lack of strict shape requirements, this pastry is perfect for a cozy home tea time. The tender apples infused with the warmth of the oven become soft and fragrant, while the crispy crust gives the dessert a unique character. The galette can be served warm, dusted with powdered sugar or complemented with a scoop of vanilla ice cream, enjoying the harmony of textures and flavors.
1
Mix flour with salt, sugar, and vanilla in a bowl, add butter and rub everything into coarse crumbs. Then gradually add ice water by the tablespoon and knead the dough — it should be slightly wet. Knead it a bit by hand, shape it into a ball, and refrigerate for 30 minutes.
- Wheat flour: 170 g
- Butter: 100 g
- Vanilla sugar: to taste
- Salt: pinch
- Sugar: 1 tablespoon
- Water: 2 tablespoons
2
Peel the apples, cut them in half, remove the core, and then slice the apples into thin wedges.
- Red apples: 3 pieces
3
Preheat the oven to 220 degrees, line the baking tray with parchment paper, and grease it with a piece of butter.
- Butter: 100 g
4
Transfer the dough to a floured table, roll it into a thin circle, trying not to damage the dough, wrap it around the rolling pin, and transfer it to the baking sheet.
5
Arrange the apples in circles. Place them slightly on top of each other, leaving a 4 cm edge, sprinkle a little sugar on top and add small pieces of butter. Then carefully fold the edges up and press them slightly.
- Sugar: 1 tablespoon
- Butter: 100 g
6
Bake the galette for 30-35 minutes until it is slightly golden and the apples are tender.
7
Cool the finished galette on the baking sheet.
8
If desired, you can decorate by sprinkling the edges with powdered sugar or just sugar.
- Sugar: 1 tablespoon
