Rough 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!

APPLE GALETTE WITH PUFF PASTRY

Steps:

• Preheat oven to 400°F.
• Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
• Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
• Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
• Combine sugar and spices. Pour over the apples and toss to coat.
• You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
• Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
• Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
• Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
• Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
• While the galette still hot, brush with apricot & calvados mixture.
• Serve warm with a small scoop of vanilla ice cream.

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

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.

APPLE GALETTE

Steps:

• (This recipe also makes 2 pie crusts, which is perfect because pie dough freezes beautifully. Just pop one in the freezer and you're halfway to your next galette or other fall pie.)To make the pie crusts, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain.
• Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump.
• Remove the dough from the food processor and divide in half. Roughly shape each half into a disk about an inch thick. Place one half in the fridge until ready to roll out for the galette, and freeze the other half for later.
• Preheat oven to 375F and line a large baking sheet with a piece of parchment paper.
• Toss the sliced apples with the brown sugar, spices, and salt. Set aside.
• Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
• Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern like I did here.
• Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
• Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired.
• Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through.
• Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.

APPLE GALETTE

Steps:

• Halve and core the apples and slice them crosswise 1/4 inch thick. Set aside.
• In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
• Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
• Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet.
• Preheat oven to 400 degrees F.
• Decoratively arrange the apple slices on top leaving a 1-inch border.
• Drizzle honey and sprinkle cinnamon over apples.
• Fold the pastry edge up and over the filling. Brush egg wash onto crust. Dust cane sugar over dough and apples.
• Top galette with pieces of butter before baking.
• Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender.

ROUGH APPLE GALETTE

Steps:

• Pastry.
• Put the flour, salt, and sugar in a large bowl.
• Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.
• Quickly work in the flour to create dough.
• Do not over-mix.
• Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
• Preheat the oven to 450°F/230°C.
• Roll the pastry into a round and lay on a baking sheet.
• Filling.
• Roll the pastry into a round and lay on a baking sheet.
• Stir together the sugar, flour, and cinnamon in a bowl.
• Toss in the apples to coat, and dump onto the pastry.
• Dot with the butter.
• Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won't cover the apples completely.
• Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.