Browse by Cuisine
- Cajun Creole
- Southern US
Apple galettes are a type of French tart made with a flaky pastry dough and thinly sliced apples. The dough is first rolled out into a circle, then the apples are arranged in the center. The edges of the dough are then folded up over the apples, creating a rustic, free-form tart.
Apple galettes are believed to have originated in the Normandy region of France. The first recorded recipe for an apple galette dates back to 1653, and it was called a galette des pommes à la normande. The recipe called for apples to be cooked in a pastry crust, and it is thought that this is how the apple galette was born.
The apple galette quickly became a popular dessert in France, and it soon made its way to other countries. In the United States, apple galettes are often served with a scoop of ice cream or a dollop of whipped cream.
When making an apple galette, it is important to use the freshest ingredients possible. Start by prepping the apples by peeling, coring, and slicing them before tossing them with the sugar, spices, and lemon juice. Make sure to give the apples enough time to macerate and absorb the flavors. For the crust, use high quality butter and flour to ensure optimal flakiness. When rolling out the dough, use a light touch and make sure to not overwork it. When assembling the galette, make sure the apples are evenly distributed and piled high in the center for maximum effect. Finally, brush the crust with egg wash for an extra golden hue and bake until golden brown. Enjoy!
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|vanilla ice cream|
|apple cider vinegar|
|granny smith apple|
|white sesame seed|
|dark brown sugar|
|ultimate savory pie crust dough|
|pecorino romano cheese|
|light brown sugar|