French Apple Galette Recipes

APPLE GALETTE RECIPE BY TASTY

Steps:

• Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
• Add the butter and work into the flour with a fork until only pea-size lumps remain.
• Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
• Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
• Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
• Bake the galette for 25 minutes, until the crust is golden brown.
• Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
• Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
• Drizzle the caramel sauce over the galette, then slice and serve.
• Enjoy!

FAVORITE APPLE GALETTE

Steps:

• Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
• Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
• Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

APPLE GALETTE RECIPE (APPLE CROSTATA)

Steps:

• Place the flour, sugar and butter in a food processor and pulse for 20 seconds or until the largest piece of butter is the size of a pea. Add the egg and process just until combined. With the processor on low, drizzle in the iced water just until the dough starts to clump.Then, turn the dough out onto a very lightly floured board and just gently pull it together - don't knead it too much. Wrap it in plastic wrap or baking paper and place it in the fridge for ½ an hour to rest.
• Preheat the oven to 395°F and line a baking tray with parchment paper. Peel the apples, then chop each apple into quarters. Slice out the core of each quarter and then cut each quarter into 4 or 5 slices. Place the apple slices in a bowl and add the sugar, flour, cinnamon and lemon juice.
• Sprinkle some flour over the bench top, place the dough on top and sprinkle the top with a little flour too. Gently roll it out to about a 10 inch circle (about ½ of an inch thick). Place the rolling pin on the dough on the furthest side from you, wrap the top of the dough over the rolling pin and roll it back towards you, rolling the dough around the rolling pin.Roll it back out in reverse onto the prepared baking tray.Arrange or scatter the apples in the center of the disk of dough, making sure to leave a 1.5 inch ring clear around the edge. Discard any remaining juice that may have come out of the apples in the bowl.Gently gather the edges of the dough and fold over the edge of the apples, leaving the center uncovered.Brush the egg around the edge of the pastry and sprinkle with the turbinado sugar.
• Bake for around 45 minutes until the edges of the pastry are golden and crisp. If there are any pools of liquid in the galette, you can just soak a little away with paper towel. Allow to cool for 5 minutes before serving. Enjoy!

APPLE GALETTE

Steps:

• Cut 8 tablespoons of the butter into 3/4-inch cubes. Wrap in plastic wrap and freeze 30 minutes. Place flour and salt in a large freezer bag, and freeze for 30 minutes.
• Place flour mixture in a food processor, and process for a few seconds to combine. Cut the cream cheese into 3 or 4 pieces, and add to flour. Process 20 seconds. Add frozen butter, and pulse until none of the butter is larger than a pea. Add water and vinegar, and pulse until butter is the size of small peas. The mixture will not hold together.
• Spoon mixture into freezer bag. Knead in the bag until it holds together in one piece and feels slightly stretchy. Remove from bag, wrap in plastic wrap, flatten into a disk and refrigerate at least 45 minutes, preferably overnight.
• Preheat oven to 400 degrees and set rack on lowest shelf. Place dough between two sheets of lightly floured plastic wrap. Roll out to 1/8 inch thick and, using a cardboard template, cut a 16-inch circle. Transfer to a 12- to 14-inch round steel pizza pan or an inverted baking sheet.
• Sprinkle apple slices with lemon juice. Arrange slices on the dough, cored sides facing toward the center, overlapping in concentric circles, starting from the outer edge of the pan. Fold the border of dough over the apples' edge, pleating it. Brush rim with milk. Sprinkle apples and rim with sugar. Dot apples with remaining butter, and bake 40 minutes, or until apples are tender when pierced and dough is crisp. Cool tart on the pan on a rack until warm.
• In a saucepan over medium-low heat, heat apricot preserves until boiling; strain. Stir in liquor, and brush onto the apples.

APPLE GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lay puff pastry onto a round pizza pan.
• Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
• Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
• Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

FRENCH APPLE GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

FRENCH APPLE GALETTE

Steps:

• Thaw the puff pastry in the refrigerator overnight. The next day, roll it out slightly to make it more flat, even and square. Using a 10-inch pan lid as your guide, cut out the largest disk possible with a pizza wheel and place it on a parchment-lined sheet pan. Chill it while you make the filling.
• Place the applesauce in a saucepan with the lemon juice, cinnamon, brandy, and lemon rind. Stir and bring to a simmer, then cook down to 3/4 cup. Spread it on a sheet pan to cool it to room temperature.
• Preheat oven to 375 degrees F.
• Take out the puff pastry and spread the reduced applesauce on it to cover the surface of the pastry, leaving a 1/2-inch edge. Fan the apple slices in concentric circles over the applesauce decoratively. Sprinkle all over evenly and lightly with sugar then dot it with butter. Bake for 25 to 35 minutes until the apples are tender and the edges are golden brown.