Apple Galette
A rustic French tart with buttery pastry and caramelized apples, ready in under 30 minutes. Minimal ingredients, maximum elegance.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 4g
Ingredients
- 1 cup all-purpose flour
- ¼ cup cold butter, cubed
- ¼ teaspoon salt
- 3 tablespoons ice water
- 3 medium apples (firm, like Granny Smith), peeled and cored
- 3 tablespoons sugar
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the flour and salt in a medium bowl and stir once with a fork to mix.
- 3
Add the cold butter cubes to the flour and use your fingertips to rub the butter and flour together until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible.
- 4
Pour in 3 tablespoons of ice water and stir with a fork until the dough just comes together into a shaggy ball; do not overmix.
- 5
Press the dough into a flat disk, wrap it in plastic wrap, and place it in the freezer for 5 minutes so it becomes firm and easier to roll.
- 6
Place each peeled apple on the cutting board and slice it lengthwise into 1/8-inch-thick slices, working around the core.
- 7
Remove the dough from the freezer and place it between two pieces of parchment paper; use a rolling pin to roll it into a 10-inch circle, about 1/8-inch thick.
- 8
Slide the dough circle (still on parchment) onto a 12-inch round baking sheet or pizza pan.
- 9
Arrange the apple slices in a circular pattern on top of the dough, starting at the center and overlapping them slightly, leaving a 1-inch border around the edge.
- 10
Sprinkle the 3 tablespoons of sugar evenly over the apples.
- 11
Fold the 1-inch dough border up and over the edge of the apple filling, creasing it gently so it stays in place; it does not need to cover the apples completely.
- 12
Place the baking sheet in the preheated oven and bake until the pastry turns the color of warm honey and the apples are soft when pierced with a fork, about 15 minutes.
- 13
Remove the galette from the oven and let it rest on the baking sheet for 2 minutes before slicing.
Tools you’ll need
- medium mixing bowl
- fork
- fingertips
- plastic wrap
- cutting board
- chef's knife
- rolling pin
- parchment paper
- 12-inch round baking sheet or pizza pan
- oven
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