I have been making this galette for over ten years. I found the recipe in Jacques Pepin’s Table and have adapted it to suit my not-very-sugary tooth. I made the pictured tart using apples from the tree I planted eight years ago in memory of my mom, Sarah. This is probably my favorite recipe of all time. And I am pretty sure my family would say it was their favorite, too.
A galette: French term, it means a round and flat cake with a crusty base. Known also as tart.
Do you think working with dough or pastry is scary? Don’t worry, it is a fairly forgiving and incredibly easy recipe. You can definitely make it even without any extensive training in cooking. The key is to not beat your dough to death. Delicately process it until it just comes together when you squeeze the little balls of flour and butter after it is mixed. If you don’t have a food processor; I read this cool trick the other day: use a cheese grater with wide holes to grate your frozen butter into the flour if mixing by hand.
Alert: this is not a vegan dessert! It can be made vegan, but I have a weakness for butter (and honey – I am still not entirely convinced about why vegans don’t eat honey) that I have not yet had the strength or desire to overcome, hence my veganish lifestyle.
UPDATE: Apple Galette – gluten-free version
I thought it would be a challenge to make the crust gluten-free. The reason is, that the gluten free flour doesn’t stick together in the same way as the traditional flour. But after I tried it, I realized it was easier than I had thought. With just a couple of simple ingredients, I was able to bake that delicate and sturdy crust that is easy to slice and tastes just awesome.
Here are few tips that will save you potential troubles:
- Always use very cold butter
- The water (ice cold also) should be added only one teaspoon a time. You need to be a bit careful with water; if you add too much, the dough will become too sticky. If so, add a bit of flour into the mix
- Let the dough rest in a fridge before you start rolling it. Two hours should be enough but overnight is even better.
| Prep Time | 30 |
| Cook Time | 30-40 |
| Servings |
- 1 cup all-purpose flour sometimes I use half whole wheat or add a tablespoon or two of ground flax seed just to feel virtuous
- 1 tablespoon sugar I prefer coconut sugar
- 1/2 stick unsalted butter
- 3 tablespoons ice-cold water
- 1 cup almond flour blanched
- 1/2 cup tapioca starch
- 1 tbsp coconut sugar
- 1/4 tsp salt
- 1/2 stick butter cold and chopped into small pieces, 1 stick
- 3 tablespoons ice-cold water about 3 tablespoons,but varies with the brand of almond flour
- 2-3 of your favorite organic apples – avoid apples that are too sweet
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- Sugar for crust
Ingredients Tart Dough
Gluten-free Dough
Filling
| |
- Preheat oven to 400 degrees.
- Place the flour, sugar, and butter in the bowl of a food processor and process for about 5 seconds. Add the water and process for about 10 seconds, until the dough looks like cornmeal. If it forms a ball you might have processed it too long. But go ahead and make the tart anyway. Pour the crumbly mixture out onto a plate covered in plastic wrap. Form the dough into a ball flatten and cover with plastic wrap. Refrigerate the dough while you prepare the apples. You can also make it days in advance and keep dough well wrapped in freezer.
- Peel, halve and core the apples. Arrange them, cut side down, on a cutting board and cut them crosswise into ¼ inch slices. Set aside the larger center slices, and chop the end slices and any broken slices coarsely.
- On a lightly floured surface, roll the dough to create a 10 inch circle. Transfer the dough circle to a greased cookie sheet.
- Arrange the chopped apples on the dough, spreading them out to within 1 inch of the edge. Arrange the apple slices , positioning them to imitate the petals of a flower. Sprinkle cinnamon over the apples. Drizzle honey on top.
- Fold the edge of the pastry over the apples to create a border. Extra special touch: brush top of pastry with milk and sprinkle sugar on top. This creates a lovely sugary crunchy crust and makes the tart look ooooh sooo professional.
- Bake for approximately 30-40 minutes or until the pastry is brown and crisp and the apples are tender. My two ovens vary greatly, so do check in on the tart after 20 minutes you might have to turn it around.
Serve lukewarm or at room temperature.
After you make this recipe a few times, you’ll find yourself returning to it again and again, substituting your favorite, in-season fruits for the apples. I love making this using a combo of blueberries and peaches or in September using late summer plums or pears just note that cinnamon is not necessary and might not taste that great with other fruits.
Based on 5 Review(s)
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