Rustic Apple Galette
Servings: 8
Ingredients
- 2 Cups All purpose flour
- ⅔ Cups Cold salted butter
- 3 Tablespoons Granulated sugar
- 6 Tablespoons Cold water
- 4 Apples (Red, green, yellow, and multi colored apples, medium-large sized)
- 2 Tablespoons Dark brown sugar, packed
- 2 Tablespoons Granulated sugar
- 1 Teaspoon Ground cinnamon
- ¼ Teaspoon Ground nutmeg
- 1 Tablespoon fresh lemon juice
- I Large egg, beaten (for egg wash)
Instructions
- I use a standing mixer, but you can use a pastry cutter and cut the butter into the flour by hand. If using a mixer, add the flour and 3 tbsps sugar the bowl, and give it a toss with the paddle attachment. Cut the butter into small chunks, ensuring that it is cold and directly from the refrigerator.
- Add the cubes of butter and allow the mixture to mix on low until a wet-sand-like texture forms. Add the water, and mix until dough forms. Roll out onto a floured surface into about a 10 inch circle.
- Begin by slicing the apples off the cores, and cutting the chunks into thin slices. Toss the slices in a bowl with the lemon juice. This will keep them from browning as you work.
- Add the ground cinnamon, ground nutmeg, 2 tbsps granulated sugar, and brown sugar together in a small bowl and whisk to combine.
- Sprinkle half of the sugar mixture onto the circular crust, and then arrange the apples peel side up in sections by color. Sprinkle the remaining half of the sugar mixture all over the tops and sides of the apples.
- Gently fold the crust in about 1 inch over the apples, and ensure that is is pinched together so it doesn’t come undone. Beat the egg in a small bowl, and brush the crust with the egg (you will not use all of the egg, discard the reminder).
- Bake at 400°F for 40-45 minutes, covering the galette with tinfoil at the 30 minute mark so the crust does not burn. Remove it from the oven and allow it to cool slightly, about 15 minutes. Serve warm with whipped cream or vanilla ice cream. Enjoy!
- SEE BLOG POST FOR DIETARY SUBSTITUTIONS FOR GLUTEN, DAIRY, AND EGG.