A galette is a type of dessert made with a rustic, free form crust. Think of it as a dish-free pie! This recipe uses a classic pie dough and arranged apple slices to make a dessert that is as beautiful as it is delicious.
- YieldsMakes 1 large or 2 small Galettes
- 2½ cups all-purpose flour
- ½ tsp salt
- 2 sticks (16 tablespoons) unsalted butter, chilled and cut into ½-inch cubes
- ½ cup labneh (or plain Greek yogurt)
- 1 Tbsp white wine or white vinegar
- 1 Tbsp water
- 4-5 peeled, thinly sliced New York apples
- 4 Tbsp sugar
- 1 tsp cinnamon
- 2 pats of butter, cut into smaller pieces
- 1 egg yolk, beaten, for brushing on top
- Preheat oven to 400°F
- For the crust: combine flour and salt in a food processor, pulsing to combine. Add the chilled butter and pulse until the texture is like cornmeal. Add labneh/yogurt, wine and water, and pulse just until the dough comes together. Remove dough from food processor and form into a ball, then wrap in plastic and chill (20-25 minutes in the freezer or 1 hour in the refrigerator).
- On a floured work surface, roll out dough into a 16” circle. Transfer to a parchment-lined baking sheet. Use an inverted pasta or salad bowl to mark where your filling should go.On a floured work surface, roll out dough into a 16” circle. Transfer to a parchment-lined baking sheet. Use an inverted pasta or salad bowl to mark where your filling should go.
- Arrange apples in a spiral pattern evenly over the dough in the inner circle, leaving a 2” border. Top apple slices with butter pieces and sprinkle with cinnamon and sugar.
- Make cuts into the pastry border to create about 8 flaps, leaving the filled center open. Fold the flaps down one by one, partly overlapping the apples, until all are folded inward. Brush the outside of the crust with the beaten egg.
- Bake at 400°F for about 40-50 minutes, until golden brown. Remove from the oven and let stand 5 minutes before serving.