This country apple galette is the perfect fall recipe using juicy apples and a flaky pie crust. Ready in minutes... I like this recipe when I'm serving dessert for a dinner party and don't have lots of time. I guarantee you (and your guests) will love this recipe!
One of the most challenging parts of having a baking blog is deciding what you want to make. Sometimes I have an inspiration or a vision, and I know exactly what I want to bake. More often than not, I get a recipe suggestion from a friend or family member who stumbled upon something that they really liked.
Not that long ago, my blogging friend Tracy Lee Karner had the ingenious idea to give out free ideas for one of her blog posts. I puzzled over what I should ask for and finally decided that I would request a recipe. She came up with a great idea for this country apple galette.
Why you'll love this recipe
This simple baked apple dessert is the perfect ode to fall for my blog this year. Fall is easily my favorite season. With the delicious flavors of squash, pumpkins, cranberries, and apples—fall is a paradise for a baker.
20-minute pastry dough
This pizza-style galette is made with a simple and versatile pastry dough that comes together in a food processor in less than 20 seconds. It can be filled with any mixture of fruits or vegetables that inspires you while you’re in the kitchen. And because the tart is free form, you can shape the pastry into a round or rectangle.
Heather's helpful hints
If you’d like to save some time, the buttery pastry can be made ahead and then refrigerated overnight. You can also use store-bought pie crust, but you will have to roll it out to a larger size.
Country Apple Galette
- Rolling Pin
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons sugar
- ¼ teaspoon salt
- 10 tablespoons unsalted butter cold and cut into small pieces
- ⅓ cup ice water
- 4 apples
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- 1 tablespoon honey
- 1 tablespoon unsalted butter cut into small pieces
- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
- Peel, halve and core the apples and slice them crosswise ¼ inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
- Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
- Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!