This Rustic Apple Galette is perfect for when you crave a delicious apple dessert but want something simpler than a full apple pie. It’s incredibly easy to make, looks impressive with its free-form crust, and tastes amazing. You’ll love how quickly this comes together.
Key Ingredients & Substitutions:
- Apples: Use firm, tart apples like Granny Smith, Honeycrisp, or Fuji.
- Puff Pastry: Store-bought puff pastry makes this super easy. You can also use a homemade pie crust if you prefer.
- Sugar: Granulated sugar for sweetness. Brown sugar also works for a deeper flavor.
- Cornstarch: Helps thicken the apple juices. Flour can be used instead.
- Lemon Juice: Brightens the flavor and prevents apples from browning.
- Butter: For richness and a golden crust.
Ingredients:
For the Galette:
* 1 sheet (14.1 oz / 400g) store-bought puff pastry, thawed
* 3-4 medium apples (about 1.5 lbs), peeled, cored, and thinly sliced
* 1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
* 1 tablespoon cornstarch
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon ground cinnamon
* Pinch of nutmeg (optional)
* 2 tablespoons unsalted butter, cut into small pieces
* 1 egg, beaten (for egg wash)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 6-8
- Calories per serving: Approximately 280-320
- Tools Needed: Baking sheet, parchment paper, mixing bowl, rolling pin, pastry brush.
Step-by-Step Instructions:
1. Prepare Your Workspace
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Roll Out the Pastry
On your parchment-lined baking sheet, gently unroll the thawed puff pastry. If it’s folded, carefully unfold it. You can lightly roll it into a rough 10-12 inch circle or square.
3. Mix the Apple Filling
In a large bowl, combine the sliced apples, 1/4 cup sugar, cornstarch, lemon juice, cinnamon, and optional nutmeg. Toss everything gently until the apples are evenly coated.
4. Arrange the Apples
Spoon the apple mixture onto the center of the puff pastry, leaving a 2-inch border all around. Arrange the slices somewhat neatly, creating a slight mound in the middle.
5. Fold the Edges
Carefully fold the pastry border up and over the edges of the apple filling. Don’t worry about perfection; the rustic look is part of its charm. Gently press the folds together to seal.
6. Finish and Bake
Brush the folded pastry edges with the beaten egg wash. Sprinkle the remaining 1 tablespoon of sugar over the apples and the crust. Dot the top of the apples with the small pieces of butter. Bake for 30-35 minutes, or until the crust is golden brown and the apples are tender.
Storage Instructions:
Leftover Rustic Apple Galette can be stored at room temperature, loosely covered, for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a toaster oven or regular oven at 300°F (150°C) for 10-15 minutes until warmed through.
Frequently Asked Questions (FAQ):
Can I make this apple galette ahead of time?
You can prepare the apple filling a few hours in advance. Keep it covered in the refrigerator until ready to assemble and bake.
My galette crust is getting too dark too fast. What should I do?
If the crust browns too quickly, loosely tent the galette with aluminum foil for the remainder of the baking time.
What kind of apples are best for an apple galette?
Firm, tart-sweet apples like Honeycrisp, Granny Smith, Fuji, or Braeburn work wonderfully. A mix of two varieties adds more complex flavor.
Can I add other spices to the apple filling?
Yes, feel free to add a pinch of ground ginger, cardamom, or allspice for a different flavor profile in your apple dessert.
How do I know when the apples are cooked through?
The apples should be tender when pierced with a fork. The juices should be bubbly and slightly thickened.
Do I have to use puff pastry?
No, you can use a homemade or store-bought pie crust for a similar result. Just roll it out thinly.