Apple Galette with Flaky Crust Recipe
There’s something wonderfully comforting about an apple galette that just feels like a warm hug on a chilly day. This Apple Galette with Flaky Crust Recipe is one of my absolute favorites because it’s rustic yet perfectly elegant — and the flaky crust steals the show every time. The combination of tender, cinnamon-kissed apples wrapped in buttery, flaky pastry is just magic, and it’s surprisingly easy to pull together.
Whether you’re baking it for a casual weekend treat or bringing it to a holiday gathering, this Apple Galette with Flaky Crust Recipe always impresses without needing a ton of fuss. Trust me, once you taste that flaky crust paired with juicy, sweet apples, you’ll want to keep this recipe in your regular rotation.
Ingredients You’ll Need
I love how these ingredients come together to create a perfect balance of texture and flavor. Each one plays a special role: the cornmeal adds a lovely crunch to the crust, and the lemon juice keeps the apples bright and fresh. When you shop for these, fresh, crisp apples make all the difference.
- All-purpose flour: The base of the dough, providing structure but staying tender.
- Cornmeal: Adds gentle crunch and a bit of rustic texture to the crust — don’t skip this!
- Salt: Balances the flavors and enhances the sweetness.
- Sugar: Just a touch to sweeten the crust and complement the apples.
- Unsalted butter: Key for flakiness — make sure it’s very cold for best results.
- Ice water: Helps bring the dough together without warming the butter.
- Apples: Use firm, tart varieties like Granny Smith for that classic balance.
- Brown sugar: Adds deep caramel notes and works beautifully with the apples.
- Flour (for filling): Thickens the juices from the apples so they don’t make the crust soggy.
- Lemon juice: Brightens the filling and prevents browning.
- Ground cinnamon: Brings that warm, cozy spice we all love in apple desserts.
- Egg (beaten): For brushing the crust — gives that golden, shiny finish you’ll want.
Variations
I’m all about making recipes your own, and this Apple Galette with Flaky Crust Recipe is no exception. Depending on the season or what you have on hand, swapping a few ingredients or adding extras can add new flair and flavor that keeps things exciting.
- Add nuts: I often toss in chopped pecans or walnuts for a bit of crunch inside the filling — it’s a nice surprise texturally.
- Spice it up: Sometimes I throw in a pinch of nutmeg or ginger along with the cinnamon for a deeper spice profile.
- Use different fruit: Pears or peaches work wonderfully in place of apples when they’re in season.
- Make it vegan: Swap butter for coconut oil or vegan margarine and use a plant-based milk wash instead of egg for brushing.
- Sweetener swap: Try maple syrup instead of brown sugar for a richer, woodsy sweetness.
How to Make Apple Galette with Flaky Crust Recipe
Step 1: Prepare Your Flaky Dough
Start by combining your flour, cornmeal, salt, sugar, and very cold butter. I like using either two knives or a pastry cutter to really get those butter pieces broken down until the mixture looks like coarse sand. If you’re short on time, a quick pulse in the food processor works great too — just don’t overprocess it. Then, add the ice water slowly, a tablespoon at a time, until the dough just starts to come together. Be gentle here; overmixing warms the butter and ruins the flakiness you’re after.
Step 2: Chill and Rest the Dough
Once the dough forms a ball, split it in half and shape into disks. Wrapping these in plastic and refrigerating them for at least an hour is a crucial pause that helps the butter firm back up and relaxes the gluten — this means a crust that rolls out easily and bakes up with those flaky layers we love. Trust me, it’s worth the wait!
Step 3: Prep the Apple Filling
While your dough chills, peel and slice those apples into uniform ¼-inch slices so everything cooks evenly. Toss them gently with brown sugar, a bit of flour to thicken, and lemon juice to keep them bright and fresh-tasting. I find mixing everything by hand keeps the slices intact instead of getting too mushy.
Step 4: Assemble Your Galettes
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll each disk out on a floured surface into a rough 12-inch circle — don’t worry if the shape isn’t perfect, that’s the charm of a galette. Pile half the filling in the center, leaving a 2 to 3 inch border. Fold that border over the apples to create a rustic edge. Repeat with the second disk. I like to sprinkle a little cinnamon mixed with brown sugar over the top for extra warmth, then brush the dough edges with the beaten egg so they bake golden and glossy.
Step 5: Bake Until Golden and Tender
Bake the galettes for 30 to 35 minutes, watching for that beautiful golden crust and tender filling. The apples should be soft but not mushy, and the juices bubbling lightly around the edges. Take care not to overbake or dry out your crust — once golden, it’s ready!
How to Serve Apple Galette with Flaky Crust Recipe
Garnishes
I usually keep it simple with a generous scoop of vanilla ice cream right on top — that melting cold cream with the warm galette is unbeatable. Sometimes, I dust a little powdered sugar or drizzle honey for just a touch of extra sweetness, especially for guests who love a bit of flair.
Side Dishes
This galette works beautifully as dessert after a cozy meal. I often pair it with a simple cup of freshly brewed coffee or a warm chai tea. For brunch, it’s lovely alongside scrambled eggs and crisp bacon to balance sweetness and savory.
Creative Ways to Present
For special occasions, I arrange the galette slices on a rustic wooden board—a bit of greenery like fresh thyme or mint makes a nice pop of color. You can even serve individual galettes in mini tart pans for a more elegant touch. It’s a simple recipe with flexible presentation options that never fail to wow!
Make Ahead and Storage
Storing Leftovers
I store leftover galette tightly covered in the fridge for up to 3 days. To keep the crust from getting soggy, I recommend a sheet of parchment or wax paper between slices if stacking. When you’re ready to enjoy again, just reheat gently to bring back some crispness.
Freezing
Freezing whole baked galettes works well if you wrap them very tightly in plastic wrap and then foil. I thaw overnight in the fridge and reheat in a 350°F oven until warm and crispy. You can also freeze the raw dough disks separately — they keep for a couple of months and thaw well when you’re ready to bake fresh galettes.
Reheating
My favorite way to reheat leftovers is in the oven at 325°F for about 10-15 minutes to refresh the crust’s flakiness. Microwaving is quick but tends to make the crust soft, so I only use it when pressed for time. A toaster oven works great for small portions.
FAQs
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Can I use different types of apples for this Apple Galette with Flaky Crust Recipe?
Absolutely! While tart apples like Granny Smith provide a nice balance, you can mix in sweeter varieties like Fuji or Honeycrisp for a varied flavor. Just make sure your apples are firm so they hold their shape during baking.
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How do I make sure my crust is flaky and not tough?
The key is keeping your butter cold and not overworking the dough. Work quickly, use ice water sparingly, and chill the dough well before rolling out. This helps create those beautiful flaky layers when baked.
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Can I make this Apple Galette with Flaky Crust Recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free blend that’s designed for baking. Just keep in mind that texture may vary slightly, so adding a binder like xanthan gum as per your blend’s instructions can help mimic the flaky crust.
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What should I do if my galette crust cracks during rolling?
If your dough cracks, just pinch it gently back together with your fingers. You can also chill it a bit longer if it’s too warm or dry. Rolling between two sheets of parchment paper helps prevent sticking and tearing.
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How can I tell when the Apple Galette with Flaky Crust Recipe is done baking?
The crust should be a beautiful golden brown, and you’ll see the apple filling bubbling gently at the edges. The apples should feel tender when you poke them with a fork, but not mushy.
Final Thoughts
This Apple Galette with Flaky Crust Recipe has a special place in my heart because it’s one of those desserts that looks impressive but comes together so easily. Making it feels like a little culinary escape to cozy fall afternoons, even if you bake it mid-summer. I hope you enjoy how approachable it is and that it becomes your go-to when you want something both beautiful and delicious. Give it a try, and I’m sure you’ll fall in love with each flaky, sweet bite just like I did!
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Apple Galette with Flaky Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 2 galettes (serves 4-6) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Galette with Flaky Crust is a rustic, free-form tart featuring tender, cinnamon-spiced apples wrapped in a buttery, flaky crust made with a blend of all-purpose flour and cornmeal. Easy to make with simple ingredients, this galette combines a crisp, golden-brown pastry with a sweet and tangy apple filling, perfect for dessert or a cozy snack.
Ingredients
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
Filling
- 4 large apples (peeled, sliced into ¼-inch slices)
- 6 tablespoons brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Topping
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 1 egg (beaten, for brushing)
Instructions
- Prepare the dough: In a mixing bowl, combine 2 cups of all-purpose flour, ½ cup cornmeal, 1 teaspoon salt, 1 teaspoon sugar, and 1 cup of very cold unsalted butter cut into small pieces. Using two knives or a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand. Alternatively, pulse these ingredients in a food processor until coarse sand forms. Gradually add ¼ to ½ cup ice water, mixing or pulsing until the dough just comes together.
- Chill the dough: Turn the dough onto a lightly floured surface and shape it into a ball. Divide the ball into two equal parts and flatten each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour to firm up and make rolling easier.
- Prepare the filling: In a large bowl, gently toss 4 peeled and sliced apples with 6 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice until evenly coated and well combined.
- Preheat the oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Assemble the galettes: On a lightly floured surface, roll each chilled dough disk into a rough 12-inch circle. Place half of the apple mixture in the center, leaving a 2 to 3 inch border all around. Fold the edges of the dough over the apples in a rustic manner, pleating as needed. Repeat this process for the second dough disk and remaining apple filling. Combine 1 teaspoon brown sugar with ¼ teaspoon ground cinnamon and sprinkle evenly over the exposed fruit. Brush the exposed dough edges with the beaten egg to achieve a golden, shiny crust.
- Bake: Place the baking sheet with the assembled galettes into the preheated oven and bake for 30 to 35 minutes. The crust should turn golden brown and the apple filling tender. Remove from oven and allow to cool slightly before serving.
Notes
- Ensure the butter is very cold for a flaky pastry crust; this helps create the desired texture.
- Do not overwork the dough once water is added to maintain flakiness.
- Chill the dough for at least an hour to make it easier to handle and prevent sticking.
- Use tart, crisp apples like Granny Smith or Honeycrisp for best flavor and texture.
- For a glossy finish, brush the galette edges with an egg wash before baking.
Keywords: Apple galette, flaky crust, rustic tart, apple dessert, easy galette recipe, baking, fruit tart
