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Made with sliced Granny Smith apples, brown sugar, lemon, and spices, this easy apple galette recipe with puff pastry tastes best with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce!
Why Make This Apple Galette Recipe?
As summer draws to a close, I’m looking forward to making recipes with autumn-inspired ingredients. And when it comes to late summer and early autumn desserts, apples will always be at the top of my list.
Featuring tart green apples, brown sugar, and warm spices, all wrapped inside a sheet of store-bought puff pastry, this rustic, open-faced apple pie is both easy and affordable to prepare, and it captures all of the best flavors of the season. (See also: These apple turnovers, which combine similar flavors in the form of a convenient handheld pastry.)
In addition to showcasing fall flavors, I also love making galettes because they come together quickly—from start to finish, you can bake up this apple galette recipe in under an hour.
What is a Galette?
A galette is a rustic, free-form pie. Galettes come in sweet (blueberry, strawberry) and savory (like this fig and goat cheese galette) varieties, and can be prepared with puff pastry or shortcrust.
Unlike a traditional pie with structured, crimped edges, galette dough is cut into a square, circle, or rectangle. Then, the fillings are layered in the center, allowing a few inches of dough around the outer edge. These edges are folded over the filling, then brushed with egg wash for a simple and beautifully rustic pastry featuring the best ingredients of the season.
Ingredients for Making a Puff Pastry Galette
To make this apple galette, begin by gathering the following ingredients:
- Puff Pastry – A single sheet of puff pastry forms the base for this open-faced pie. I make my galettes with store-bought pastry, but feel free to use homemade if you happen to have some on hand.
- Granny Smith Apples – You’ll need three apples, cored and thinly sliced.
- Light Brown Sugar – Brown sugar makes the apples sweet and flavorful, with notes of molasses and caramel. You can also make this recipe with dark brown sugar, or a mix of light and dark.
- Lemon Juice – Lemon juice adds a note of acidity, and prevents the sliced apples from turning brown.
- Cornflour – Also known as cornstarch, cornflour helps to thicken the fruit filling.
- Spices – You’ll need ground cinnamon, ginger, nutmeg, and cloves. You can also add 1/4 teaspoon of ground cardamom and/or allspice, if desired.
- Egg – Lightly beaten egg gives the puff pastry its deep, golden brown color.
- Demerara Sugar – Sprikled over the fruit and pastry, Demerara sugar adds a pleasant crush. If you don’t have Demerara, Sugar in the Raw will also work.
- Honey – Glazing the baked tart with honey adds a sweet finishing touch, plus a glossy sheen.
Apple Galette Tips and Tricks
Slice the apples very thin—between 1/8 and 1/4-inch thickness. Don’t make them any thicker, or they won’t cook through.
You can peel the apples, or keep them unpeeled. Unpeeled apples will give the filling more texture and a bit more “bite.”
After baking, the galette might look overly “tall,” but don’t worry. The apples will sink as they cool!
To make the round pastry disc, you will need something to trace. I like to use a large (approximately 10-inch) dinner plate or a large metal pastry ring. If you don’t have a plate or pastry ring, you can make a square or rectangular galette instead.
Make sure to carefully fold the edges of the pastry around the apple filling, and use your fingertips to seal any open spots. This prevents the juices from leaking as the galette bakes. It will still leak a little bit anyway (this galette is meant to be rustic, after all!) so, I suggest baking on a half sheet rimmed tray. Do not use a flat or rimless tray, or you’ll find yourself scrubbing the oven.
Serving Your Apple Galette
This rustic apple galette works nicely for brunch or dessert. Try garnishing with chopped fresh herbs (rosemary, mint, thyme), a dusting of confectioner’s sugar, or an extra sprinkling of Demerara.
Serve the sliced galette with whipped cream (or coconut whipped cream), vanilla ice cream, custard, or a drizzle of homemade caramel sauce.
Make-Ahead and Storage Suggestions
This apple galette is best enjoyed straight from the oven, so I don’t recommend making it too far in advance. Luckily, the entire thing comes together in about an hour from start to finish.
Place leftovers in an airtight container (or wrap individual slices in foil) and store in the refrigerator for up to three days. Eat cold, or gently rewarm in the microwave, or for 5-10 minutes in a 350º F / 176° C oven. If rewarming in the oven, be sure to place the slices on a rimmed tray.
Other galette recipes you might enjoy:
Blueberry Galette
Fig and Goat Cheese Galette
Strawberry Galette
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Apple Galette Recipe
- Total Time: 50 minutes
- Yield: 1 galette 1x
Description
A rustic apple galette made with sliced Granny Smith apples, brown sugar, lemon, and spices. Best served with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce!
Ingredients
1 sheet store-bought puff pastry, thawed according to package directions if frozen
3 large Granny Smith apples, cored and thinly sliced (about 500 grams sliced apples)
45 grams light brown sugar (3 tablespoons, packed)
15 milliliters fresh lemon juice (1 tablespoon)
10 grams cornflour/cornstarch (1 tablespoon)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
Pinch ground cloves
1 egg, lightly beaten
Demerara sugar, for sprinkling
1–2 teaspoons honey, for glazing
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
In a large bowl, toss sliced apples with the brown sugar, lemon juice, cornflour, cinnamon, ginger, nutmeg, cloves, and sea salt. Set aside.
On a silicone rolling mat or lightly floured countertop, unroll the puff pastry. Use a rolling pin to roll pastry until it is big enough to cut a disc no smaller than 10 inches in diameter.
With a sharp knife, cut the pastry into a circle. (I like to trace around a dinner plate.)
Lift the rolling mat and flip the pastry onto the prepared tray.
Use your hands to scoop the apple mixture into the center of the pastry, allowing a 1-inch border around the outer edge. (You can arrange the apples in a decorative pattern, or in a more rustic mound as I’ve done here.) The apple filling will look “tall” or like you’ve added too much, but the apples will sink considerably as the galette bakes, and as it cools.
Fold the edges of the pastry inward around the apple mixture.
Spoon or pour the sugary liquid from the bottom of the bowl over top of the apples, being careful to keep it inside the folded pastry.
With a pastry brush, brush the puff pastry edge with egg wash.
Sprinkle apples and pastry generously with Demerara sugar.
Bake in preheated oven for 30 minutes, or until the pastry is flaky and deeply golden brown, and apple mixture is fragrant and bubbly.
Warm honey in the microwave for 10-15 seconds. Brush over the warm apples.
Serve galette warm, accompanied by homemade caramel sauce, whipped cream, or ice cream, if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pies and Tarts
- Method: Oven
- Cuisine: Desserts