Rustic Apple Galette

Ingredients

• 250 g wheat flour (Sift before use)
• 125 g fresh butter (Cut into small cubes, keep very cold)
• 10 cl ice water (Very cold water to prevent the butter from melting)
• 3 pincées salt
• 2 c. à soupe brown sugar
• 30 g additional flour (For flouring the work surface)
• 1 kg green apples (Granny Smith or other firm variety, peeled and quartered)
• 100 g white sugar
• 2 c. à soupe ground cinnamon
• 2 c. à soupe flour (for coating the apples)
• 1 c. à soupe lemon zest (Finely grated zest)
• 1 c. à soupe lemon juice (Fresh, squeezed)

Instructions

1. Mix the dry ingredients

   In a bowl, add the flour, salt and brown sugar. Mix quickly.

   Time: PT5M

2. Incorporate the butter

   Add the cold butter cut into cubes. Work with your fingertips until a coarse sandy texture forms.

   Time: PT5M

3. Add the ice water and form the dough

   Pour the ice water in several small portions while mixing until the dough begins to come together. Form a ball without overworking.

   Time: PT5M

4. Rest in the refrigerator

   Flatten the ball slightly, wrap in plastic film and chill for 30 minutes.

   Time: PT30M

5. Prepare the apples

   Peel, core and cut the green apples into quarters or thick slices.

   Time: PT10M

6. Mix the filling

   In a large bowl, combine the apples with white sugar, cinnamon, flour, zest and lemon juice until well coated.

   Time: PT5M

7. Roll out the dough

   On a lightly floured work surface, roll the dough into a circle about 30 cm in diameter.

   Time: PT5M

8. Assemble the galette

   Place parchment paper on the dough, spread the apples in the center leaving a free border, then fold the edges of the dough toward the center forming a rustic rim.

   Time: PT5M

9. Baking

   Bake the galette on the sheet and cook for 30 minutes at 210°C until the crust is golden and the apples are tender.

   Time: PT30M

   Temperature: 210°C

10. Cooling

    Remove the galette from the oven, let it cool on a rack for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

470

Protein

5 g

Carbohydrates

70 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of wheat flour: all-purpose flour, type 45 flour
• Instead of fresh butter: margarine, semi-salted butter
• Instead of ice water: water with ice cubes
• Instead of salt: sea salt
• Instead of brown sugar: white sugar, raw sugar
• Instead of green apples: other firm apples
• Instead of white sugar: cane sugar
• Instead of ground cinnamon: pastry spice blend
• Instead of lemon juice: apple cider vinegar (small amount)

Equipment Needed

• mixing bowl
• rolling pin
• paring knife
• cutting board
• baking sheet
• parchment paper
• oven
• spatula or wooden spoon

Critical Steps — Do Not Skip

• Incorporate the cold butter without melting it
• Rest the dough in the refrigerator
• Coat the apples with flour to prevent excess juice
• Fold the edges to create a rustic rim
• Bake at 210°C for 30 minutes until golden

Chef Tips from the Video

• Use very cold butter and ice water for a flakier dough.
• Add a pinch of nutmeg with the cinnamon for more aromatic depth.
• Serve warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the galette in an airtight container for 2 to 3 days.

Freezer: Wrap individually and freeze for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: At room temperature, the galette keeps for a maximum of 4 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The cut apples can be mixed with sugar and lemon, then kept cool for 2 hours before assembly.
• The galette reheats well in the oven at 180°C for 10 minutes.