PERFECTLY FLAKY APPLE GALETTE

Ingredients

For the Crust

• 1⅓ cups (170 g) all-purpose flour
• 1 Tbsp granulated sugar
• ½ tsp fine sea salt
• 8 Tbsp (1 stick / 113 g) unsalted butter, very cold and cubed
• 5 Tbsp ice water, plus more as needed
• 1 egg, beaten, for egg wash
• 1 Tbsp coarse sugar, such as turbinado or sanding sugar

For the Apple Filling

• 1¼ lb (570 g) apples, about 3–4 medium Honeycrisp or Granny Smith apples
• ¼ cup (50 g) granulated sugar
• 1 tsp ground cinnamon
• ⅛ tsp fine sea salt
• 2 Tbsp (28 g) unsalted butter, cold and diced

Instructions

1. Make the Flaky Crust

In a large bowl, whisk together the flour, sugar, and salt.

Add the very cold cubed butter. Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture becomes crumbly, with some small pieces of butter still visible.

Gradually add the ice water and gently mix until the dough starts to come together.

To test the dough, squeeze a small amount between your fingers. If it holds together without falling apart, it is ready. Add a little more ice water if needed.

2. Shape and Chill the Dough

Gather the dough together and gently shape it into a disk. Do not overwork the dough.

Wrap the dough and refrigerate until it is thoroughly chilled.

3. Prepare the Apples

Peel the apples if desired, remove the cores, and slice them thinly and evenly.

Place the sliced apples in a bowl. Add the granulated sugar, cinnamon, and salt, then gently toss until the apples are evenly coated.

4. Roll Out the Crust

Place the chilled dough on a lightly floured surface.

Roll it out into a large, thin circle. It does not need to be perfectly round—the rustic shape is part of the charm of a galette.

Transfer the rolled-out dough to a parchment-lined baking sheet.

5. Assemble the Galette

Arrange the seasoned apples in the center of the dough, leaving about 2–3 inches of space around the edges.

Arrange the apples in overlapping circles if desired.

Scatter the cold diced butter over the apples.

Fold the edges of the dough inward over the apples, leaving the center open.

6. Add the Egg Wash

Brush the exposed crust with the beaten egg.

Sprinkle the edges with coarse sugar.

7. Bake

Bake the galette in a preheated oven until the crust is deep golden brown and the apples are tender and lightly caramelized.

Remove from the oven and allow it to cool slightly before slicing.

8. Serve

Slice the Apple Galette and serve warm or at room temperature.

The buttery, flaky crust and tender cinnamon-seasoned apples make this a delicious rustic dessert.