Apple Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the apple filling.

Salt: Enhances the flavors in the dough.

Unsalted butter: Creates a flaky, tender crust when kept cold and cut into cubes.

Ice water: Helps bring the dough together while keeping it cold.

Apples: The star of the filling, providing natural sweetness and texture.

Cinnamon: Adds warmth and spice to the apple filling.

Lemon juice: Prevents the apples from browning and adds a touch of acidity.

Egg: Used for the egg wash to give the crust a golden, shiny finish.

When making the dough for the galette, ensure that the butter is very cold. This helps create a flaky texture. You can even chill the flour and mixing bowl for an extra boost in keeping everything cold.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, but reduce the amount slightly as honey is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a flaky texture similar to butter and adds a subtle coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough, though it may alter the texture slightly.

• apples - Substitute with pears: Pears have a similar texture and sweetness to apples, making them a good alternative.

• sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and natural sweetness, but use less as it is sweeter than sugar.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements fruit desserts well.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar acidity and can enhance the fruit flavors.

• egg - Substitute with milk: Milk can be used for an egg wash to provide a similar golden-brown finish on the crust.

• Allow the apple galette to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the crust soggy.
• To store at room temperature, place the galette in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 2 days.
• For longer storage, refrigerate the galette. Wrap it in plastic wrap or place it in an airtight container. It can last up to 5 days in the refrigerator.
• If you wish to freeze the apple galette, first ensure it is completely cooled. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months.
• When ready to enjoy a frozen galette, thaw it in the refrigerator overnight. To reheat, preheat your oven to 350°F (175°C) and warm the galette for about 10-15 minutes, or until heated through and the crust is crisp again.
• For individual slices, wrap each piece in plastic wrap and then place them in a freezer-safe bag. This allows you to thaw and reheat single servings as needed.
• Avoid microwaving the galette to reheat, as this can make the crust chewy rather than crisp. Always opt for the oven for the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover apple galette on a baking sheet lined with parchment paper.
  3. Cover the galette loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat in the oven for about 10-15 minutes or until the apples are warmed through and the crust is crisp.
  5. Remove the foil for the last 5 minutes if you want the crust to regain its full crispiness.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the apple galette on the toaster oven tray.
  3. Heat for 10-12 minutes, checking halfway through to ensure it doesn’t over-brown.
  4. If the crust is browning too quickly, cover it with a small piece of aluminum foil.

• Microwave Method:

  1. Place a slice of the apple galette on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to prevent it from drying out.
  3. Heat on medium power for 30-second intervals until warmed through. This method may not keep the crust as crispy.

• Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place the apple galette slice in the skillet.
  3. Cover with a lid to help heat the apples evenly.
  4. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn’t burn. This method can help maintain a crisp crust.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the apple galette in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it heats evenly and the crust remains crispy.

• Steam Oven Method:

  1. Preheat your steam oven to 350°F (175°C) with a low steam setting.
  2. Place the apple galette on a steam oven tray.
  3. Heat for 10-12 minutes. The steam will help keep the apples moist while the oven crisps the crust.

• Oven: Preheat to 400°F (200°C) to bake the galette to golden perfection.

• Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent the galette from sticking.

• Mixing bowl: Combine flour, sugar, and salt, and later toss apple slices with sugar, cinnamon, and lemon juice.

• Pastry cutter: Cut cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wrap the dough disk and refrigerate it for 30 minutes to firm up.

• Rolling pin: Roll out the dough into a 12-inch circle on a floured surface.

• Knife: Peel, core, and slice the apples.

• Measuring cups: Measure out flour, sugar, and ice water accurately.

• Measuring spoons: Measure out salt, cinnamon, and lemon juice precisely.

• Pastry brush: Brush the edges of the dough with beaten egg for a golden crust.

• Cooling rack: Allow the galette to cool slightly before serving.

• Spatula: Transfer the rolled-out dough to the prepared baking sheet.

Prepare ingredients ahead: Peel, core, and slice the apples in advance. Store them in lemon water to prevent browning.

Use a food processor: Quickly combine flour, sugar, salt, and butter in a food processor to save time on mixing.

Pre-made dough: Consider using store-bought pie crust to skip the dough-making step.

Batch preparation: Make multiple galettes at once and freeze the extras for future use.

Efficient rolling: Roll out the dough between two sheets of parchment paper to avoid sticking and reduce cleanup time.