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Apple Galette

If you’re intimidated by apple galette, DON’T BE. It’s an easier (and some might say better) version of apple pie, just with a higher crust to filling ratio.
Prep Time: 1 hour 40 minutes
Cook Time: 50 minutes
Servings: 8 slices
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Ingredients 

CRUST:

  • 200 g all purpose flour
  • 20 g sugar
  • 3 g kosher salt
  • 150 g unsalted butter, cold and cubed, i use grass fed - Kerrygold or similar
  • 65 g ice cold water

APPLE FILLING:

  • 300 g med-lrg honeycrisp apples, peeled and sliced into ⅛-¼" thick pieces, less than 1/2cm
  • 50 g granulated sugar
  • 15 g corn starch
  • 2 g kosher salt
  • 2-3 g cinnamon
  • 1 g nutmeg, grated
  • 5 g lemon juice

ROLLING OUT THE DOUGH AND BAKING GALETTE:

  • egg wash, 1 egg whisked with a splash of water
  • sugar in the raw
  • butter
  • flaky salt
Metric - US Customary

Instructions 

CRUST:

  • Add flour, sugar, and salt to a food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).
  • Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour.
  • Allow to sit at room temperature for around 15 minutes before rolling out.
  • Before baking, preheat oven to 375°F/190°C.

APPLE FILLING:

  • Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.

ROLLING OUT THE DOUGH AND BAKING GALETTE:

  • Flour the dough and your work surface then roll out dough, into a flat 12"/30cm wide circle using downward pressure (rather than outward).
  • Transfer onto a piece of parchment then continue to roll out into a 13-14"/33-35c wide circle.
  • Lay apples onto galette dough and pleat crust as shown in video @__6:45__ (or dump them all in the center if you want to be less fussy).
  • Brush visible crust around the perimeter of dough with egg wash then sprinkle egg washed crust with sugar in the raw.
  • Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in.
  • Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples.
  • Transfer galette and parchment onto a baking sheet and bake at 375°F/190°C for 40-50 minutes, rotating pan halfway through.
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