Whenever I bake something now I try really hard to make something new. I’ve always wanted to bake a galette, I love the rustic look of a free-form tart and of all the galettes I find the apple one the most beautiful, all the layers of sliced apple pieces looks like a piece of art. I made a pastry base for this but next time I will use puff pastry, which I prefer to making one. That’s just my preference so you know, do whatever makes you happy. I had originally planned to give this a caramel base and make it a tart, but I changed my mind and went with a plain apple galette.
This galette was incredibly easy to make, except for the time it takes to peel and slice those damn apples. My god that was insanely boring, but to avoid that you could convince some poor fool to do it for you or use berries instead OR you could even use pre-sliced tin fruits like peaches or apricots.
Apple Galette adapted from the lovely Smitten Kitchen
– 1 cup plain (all-purpose) flour
– 1/2 tsp sugar
– 1/8 tsp salt
– 6 tbs unsalted butter, chopped
– 3 tbs cold water
– 900g apples, Granny Smith or Golden Delicious, peeled, cored and sliced
– 2 tbs unsalted butter
– 5 tbs brown sugar
– 2 tbs butter, melted
– 1/2 – 1 tbs brown sugar
– 1/2 tsp cinnamon
First make the dough: In a food processor add the flour, sugar, salt and 2 tbs of butter. Combine until it resembles breadcrumbs. Add the rest of the butter and combine. Slowly add water 1tbs at a time. When the mixture has combined stop adding water and knead on a floured surface. When the dough comes together and is soft, wrap in plastic and leave in the fridge for 30 mins.
Preheat oven to 204C/400F. Take out the dough to soften up. Slice those apples!When the dough is easy to use, roll out into a circle shape 5-10mm thick. Layer the apples on the dough 1/2 inch from the pastry edge. When the apples fill up the pastry, fold up the sides to cover the apples.