Apple Galette is a simple, rustic tart with a crisp crust and soft, sweet apples—easy to make and perfect for everyday baking.
This apple galette is a quick and simple dessert that doesn’t require a tart pan. The dough is shaped by hand, which gives it a more rustic look but also makes the process much easier.
I often use wholegrain flour for a slightly more wholesome version, but you can adjust it to your taste. The filling is classic—apples—but you can easily change it depending on the season and what you have at home.
It’s one of those recipes that looks impressive but takes very little effort.
How to choose the best ingredients for a Apple Galette
Flour: I like to use a mix with whole grain flour—it works really well with apples and cinnamon. But if you prefer, you can use only all-purpose flour, especially if you’re making this for the first time.
Butter: Butter is essential here. It should be very cold so the dough comes together properly and bakes into a crisp, flaky crust.
Sour cream: Traditionally, the dough is made with cold water, but I like using sour cream. It makes the dough softer and a bit more delicate.
Sugar: Cane sugar adds a nice color and flavor, but brown sugar works just as well.
Apples: Choose apples you enjoy. Sweet apples give a milder flavor, while more tart ones add a bit of freshness and balance.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
- If the dough feels too soft or sticky, place it in the fridge for at least 30–60 minutes.
- Chilled dough is much easier to roll out and shape If you don’t have time, roll the dough directly on baking paper, add the apples, and fold the edges—this is a quick way to handle softer dough
- Lightly flour your hands or rolling pin to prevent sticking If the dough sticks too much, place another sheet of baking paper on top and roll it out between the sheets
- Don’t overwork the dough—this keeps it tender and prevents it from becoming tough
- If the kitchen is warm, work quickly so the butter doesn’t melt too much
- You can also chill the shaped galette for 10–15 minutes before baking—this helps it keep its shape in the oven
Apple Galette
Ingredients
Method
- Make butter and sugar put on the pastry board (I use non-stick mate for this), start kneading by kneading the butter with flour and sugar.Add the cream and continue to knead.
- Put the kneaded dough into the refrigerator for at least 30 minutes.
- When the dough is waiting in the glaciers, peel and cut the apples into quarters, then drain them with the seeds.
- We take the dough out of the refrigerator and unpack it on baking paper (it will be easier to transport the dough later to a baking tray. Besides, the dough may stick a little, and this also helps in further preparation)
- If the dough sticks to the fight, it is good to spread the flour or sprinkle it with a soft mesh. Then, put the sliced apples on the rolled out dough. We can clap the apples regularly if we have time and arrange them or pour the sliced apples inside. About 10-15 cm of the dough is free from the edge.
- We cover the edges of the apples with slow dough, and it is good to help yourself with baking paper on which we were fighting the dough. We put our galette on a baking tray. I use baking paper for this; I just move the delicacy onto the baking tray.
- Bake the cake in the oven for about 170-180 degrees C/ 338-356 degrees F 30-45 minutes.
- It can be served with vanilla ice cream, whipped cream or is the same in each version is delicious.
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