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Apple Galette

Here we go guys. First Fall recipe of the season. Even though it's technically not Fall yet. Only about a week to go though, so close enough! Plus, it definitely felt like Fall over the weekend. We finally turned the AC off and opened up the windows on Saturday, only to close them again when it came night time because it was FREEZING. Like 50 degrees freezing. That was my cue to grab some apples and get to baking.

I think in food blogger seasons, I'm probably late to start cause I've been seeing pumpkin recipes popping up around the net for a good three weeks now. But oh well! I've never been good at coordinating my blog with seasons or holidays. Props to those who do though! I just can't keep up!

Anyways, so remember how a couple of months ago I made this blueberry galette and I told you guys that I couldn't wait to try it with apples? Well, I tried it with apples. And this is it. Isn't it a beauty?

I actually tried it one time before this and it just came out so bad. I didn't use enough apples and they weren't the good kind, like the kind you're supposed to use for baking, so they didn't cook properly and it was just one big mess. And totally dissappointing too cause the pictures were coming out really nice, but when it came time to take the classic "biting into this" picture, I took a bite and was like BLEKH. What is this. Definitely not what I anticipated.

My mom, to make me feel better, was all like "No worries, just make another one but use these pictures". Which, by the way, she says often to me whenever something doesn't come out right. But she doesn't understand that that would feel like I'm cheating you guys. You all come here with the assumption that whatever I'm showing you is exactly what I made using exactly the recipe I'm posting. And I've gotta stay true to that. Plus, I hate when I make something and it doesn't turn out exactly like the picture in the magazine or cookbook, so I could never leave room for that to happen to you.

Anyways, long story short (even though I've basically already told the long story), I made sure to use the PROPER apples this time around. And I caramelized them just to slightly soften them and cause I'm fancy like that. I also covered the galette with foil during half it's baking time cause I really wanted to ensure the apples cooked through. In a traditional apple pie, the top crust would trap the steam to help cook the apples so I used the foil to simulate that.

In the end, all the little extra steps payed off. It was one stunning galette (definitely just said that in my head in Gordon Ramsey's voice)! And this time, when I bit into it, my taste buds did a happy dance. And some backflips. And somersaults. And then they demanded more.

So, I gave the people what they want! Scrumptious crispy, flaky crust, tender and perfectly sweet apple filling, and a scoop of vanilla ice cream for good measure. Best way to start off the season, right?

Apple Galette

Yield: 6-8 servings
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1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold, cut into cubes
1 ounce (2 tablespoons) cream cheese, cold, cut into cubes
3 tablespoons ice water

For the filling
3 apples, peeled, cored, and cut lengthwise into slices
3 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
pinch of nutmeg
1 tablespoon cornstarch

1 egg, lightly beaten
2 tablespoons water
Turbinado sugar, for sprinkling


In the bowl of a food processor, add flour and salt. Pulse a few times to combine. Add butter and cream cheese and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time, and pulse until mixture begins to clump together and form a dough. Remove the dough from the food processor, gather it up, and shape it into a thick disk. Cover with plastic wrap and refrigerate for one hour.

In a medium-sized saucepan or skillet, melt butter over medium low heat. Then, add brown sugar, cinnamon, nutmeg, and cornstarch and stir to combine. Add sliced apples and toss together until evenly coated. Cook for 10 to 12 minutes, stirring occasionally, just until tender. Remove from heat and set aside to cool.

Take the dough out from the fridge, and if it is really hard, set it on the counter for 5 minutes so that it can soften up a bit and become pliable. Cut a large sheet of parchment paper (about the size of your baking sheet) and lightly dust with flour. Roll the dough out on the parchment paper to a circle about 12 inches wide and 3/16 inch thick. Slide the parchment paper with the dough on it, onto your baking sheet, and return to the fridge for 10 minutes to firm up again.

Preheat oven to 400 degrees F.

Remove the baking sheet from the fridge. Pile the apples onto the center of the dough, leaving about a 2 inch border around the edge. Starting with the edge closest to you, fold the dough up towards the center, partially covering the mound of apples. Continue doing this in a clockwise or counter clockwise motion, gently pinching the pleated dough together as you go around to secure it.

In a glass measuring cup, whisk together egg and water to make an egg wash. Brush the dough with the egg wash, then dust with turbinado sugar.

Place a piece of aluminum foil loosely over the galette. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until crust is golden brown.

Remove from oven and cool on baking sheet for 10 minutes. Then, cut into wedges and serve warm, preferably with a scoop of vanilla ice cream.

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