Apple Galette Recipe
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Featuring tart green apples, brown sugar, and warm spices, all wrapped inside a sheet of store-bought puff pastry, this rustic apple galette recipe is both easy and affordable to prepare, and it captures all of the best flavors of fall. In addition to showcasing the best flavors of the season, I especially love this recipe because it comes together quickly. From start to finish, you can bake this apple galette in under an hour. Slice and serve warm, with a drizzle of caramel sauce and a big scoop of homemade vanilla ice cream on top!
Key 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 (one of the most important things I learned at pastry school was that even restaurants and bakeries frequently start with store-bought puff pastry!) but feel free to use homemade if you have some on hand. If using frozen pastry rather than refrigerated, allow time for it to thaw prior to baking.
- Granny Smith Apples – You’ll need three apples, cored and thinly sliced. I recommend Granny Smith for this recipe because they’re not overly sweet, and hold up well during the cooking process. (Some softer varieties can turn mushy, and texture-wise I think this galette is best when the apples still have a bit of a ‘bite’ to them.) In the UK, cooking apples also make a suitable replacement for Granny Smith apples.
- Sugars and Sweeteners – 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. Sprinkled over the fruit and pastry, Demerara sugar adds a crunchy texture. And glazing the baked tart with honey gives it a sweet finishing touch, plus a glossy sheen that looks nice in person (and in IG photos!) For substitutions and replacements, feel free to visit my guides to sugar and liquid sweeteners.
- Lemon Juice – Lemon juice adds a note of acidity, and prevents the sliced apples from turning brown. I don’t recommend omitting the citrus, but you can replace it with lime juice instead. Note that, when baking, you should always use freshly juiced citrus fruit, not the bottled kind, which contains preservatives and can have a sour taste.
Tips, Tricks, and Serving Suggestions
- Slice the apples very thin. I find that somewhere between 1/8 and 1/4-inch thickness works best. 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.”
- Tall is normal. After baking, the galette might look overly “tall,” but don’t worry. The apples will sink as they cool!
- Trace around a plate. 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.
- Fold carefully. Take time to carefully fold the edges of the pastry around the apple filling, then 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 (it’s 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 burnt, crusty bits of sugar from the inside of the oven. Speaking from experience on this one!
- Use just the yolk. In the recipe below, I’ve indicated a whole beaten egg for egg wash. If you want a very dark golden brown pastry, separate the egg and use the yolk only; this will give the pastry a much darker color. And as a bonus, you can save the white to make meringues or macarons!
- Add garnishes. Garnish your galette with chopped fresh herbs (rosemary, mint, thyme), a dusting of confectioner’s sugar, or an extra sprinkling of Demerara. Serve each slice with whipped cream (or coconut whipped cream), homemade vanilla ice cream, or a drizzle of homemade caramel sauce.
Apple Galette Recipe
- Total Time50 minutes
- Yield1 galette 1x
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; juice of 1/2 lemon)
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
On a silicone rolling mat or lightly floured countertop, use a rolling pin to roll the pastry until 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, or use a rolling pin to transfer the pastry.
With your hands, scoop the apple filling 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 might 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 apples.
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 30-35 minutes, or until flaky, bubbly, and deeply golden brown.
Warm honey in the microwave for 10-15 seconds. With a pastry brush, brush it over the warm apples.
Serve galette warm, accompanied by homemade caramel sauce, whipped cream, or ice cream, if desired.
Refrigerate leftovers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pies and Tarts
- Method: Oven
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.
To store: Refrigerate in an airtight container (or wrap individual slices in foil) for up to three days.
To reheat: 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, place the slices on a rimmed tray to prevent the juices from dripping onto your oven rack.
Other Galette Recipes You Might Enjoy
Blueberry Galette
Fig and Goat Cheese Galette
Strawberry Galette
Miniature Strawberry Basil Galettes
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!
