The Best Mini Apple Galette Recipe
Hello everyone! It’s the end of January and it’s getting really cold here in Frisco, TX. Cloudy and windy with a high of 43˚F, weather is crazy here, but it might be full of sunshine and in the sixties next week! That’s why I like it here, you just never know what’s coming up next.
It’s cold days like these that make me want to bake more! What a good time to share my apple galette recipe with ya’ll. If you’ve never heard of a galette, don’t worry you are not alone. I came across galettes a few months ago and fell in love with them.
Galettes are essentially a rustic open-faced pie with a buttery and crumbly crust. They are easier to make than pies and tarts and you can get very creative with the filling, especially with apples. What attracted me to apple galettes, besides the deliciousness, was the design and placements of the apple slices. These apple slices are almost like a piece of art.
If you are feeling inspired and want to get little creative, then let’s start making apple galettes!
Makes 2 mini galettes or 1 large galette
1 Cup All Purpose Flour - Sifted
1/2 Cup Almond Flour – Sifted
(I love the taste of the almond flour, it gives the crust a richer flavor, but you don’t have to use it. Just replace it with all purpose flour).
Pinch of Salt
8 Tbsp Unsalted Butter - Chilled and Cut into small Cubes
3 Tbsp Ice Water - more as needed
Apple Galette Filling :
1-2 Medium Apples – Thin Round Slices
(I like using different apples for taste and color)
1 Tbsp Unsalted Butter
1 Tbsp Brown Sugar
1 tsp lemon juice
Egg Wash (1 egg whisked with 1 Tbsp Water)
- Preheat oven to 400 degrees.
- Whisk together flours and salt. Add cold butter cubes and use your hands to work the butter into the flour until the flour looks like damp sand with some small pieces of butter.
- Add ice water, one tablespoon at a time, until a dough forms and no dry flour remains. On a lightly floured surface, give your pie dough a quick knead. Divide your dough into 2 equal pieces.
- Lightly flour a clean work surface. Roll each dough/ball into a 10 inch circle.
- Line a large baking sheet with parchment paper. Transfer the rolled dough onto the parchment.
- Cut your apples into thin round slices. Placing each slice slightly overlapping the other slice. leaving about 1-inch of bare dough around the outside edge.
- Sprinkle the lemon juice and the brown sugar evenly on the apples.
- Begin folding up the sides of the dough over the apples, leaving the center open.
- Place the baking sheet with the galettes in the refrigerator to chill for 30 minutes.
- Brush the egg white over the surface of the chilled galette dough.
- Bake the galettes for 30-35 minutes, or until the crust is golden brown. Let the galette sit for 10 minutes before serving.
Note: You can add whipped cream or vanilla ice cream on top of the galette before serving.