bohemianwanderer – This rustic apple galette is designed to serve six people and combines flaky pastry with a deeply flavored apple filling. Preparation takes about ten minutes, plus resting time for the dough, while total cooking time is approximately two hours. The recipe emphasizes cold handling and careful baking to achieve a light, crisp crust and tender apples. It is suitable for serving warm or at room temperature.
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To make the dough, place the plain flour, caster sugar, and salt in a small bowl and whisk them until evenly combined. Add the cubes of fridge-cold unsalted butter, leaving them unmixed with the flour. Transfer the bowl to the freezer for thirty minutes to chill both the ingredients and the bowl thoroughly. This chilling step ensures a flaky pastry texture.
Once chilled, transfer the mixture to a food processor and pulse it several times until the butter breaks into pea-sized pieces. Add the ice-cold water and apple cider vinegar, then pulse again just until the dough starts to come together. Turn the dough out onto a clean work surface and quickly bring it together by hand to keep the butter cold. Shape the dough into a rough round, wrap it tightly to seal out air, and refrigerate it for at least two hours or overnight to rest.
When ready to bake, heat the oven to 210°C, or 200°C with a fan setting. Equivalent to 425°F or gas mark seven. Place the chilled dough on a well-floured surface and roll it out into a circle about thirty-five centimetres wide. Carefully lift the dough onto a lined baking tray. Fold the outer edge of the pastry over itself by about one and a half centimetres all the way around. Then fold it once more to form a double rim. Crimp the edge decoratively if desired. Spread the spiced apple butter or apple sauce evenly over the base, avoiding the rim, then return the pastry to the refrigerator while preparing the filling.
Assembling, Baking, and Finishing the Apple Galette
Prepare the apples by slicing them into thin, two-millimetre rounds using a mandoline or a sharp knife. Place the slices in a bowl with lemon juice and gently toss them to prevent browning. Arrange the apple slices over the prepared galette base in overlapping concentric circles until they cover the entire surface. Brush the apples evenly with melted butter, then sprinkle caster sugar evenly over the top.
Bake the galette for thirty minutes, then rotate the tray and reduce the oven temperature to 190°C. Or 180°C with a fan setting, equivalent to 390°F or gas mark six. Continue baking for another twenty to twenty-five minutes until the pastry turns golden and the apples begin to caramelize at the edges. Transfer the baked galette to a wire rack and let it cool slightly before serving.
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While the galette cools, place the apricot jam and calvados in a small saucepan and gently heat them. Whisking until the mixture turns smooth and fully combined. Brush the glaze evenly over the apples to add shine and sweetness. Then carefully slide the galette onto a serving plate or board.
Serve the finished galette warm or at room temperature. Traditionally, accompany it with crème fraîche to balance the sweetness with gentle acidity, and add caramel sauce on the side if desired. The dessert delivers crisp pastry, tender apples, and layered flavours, making it suitable for both casual and elegant occasions.
