Description
This rustic Apple Galette recipe features a flaky sour cream dough filled with thinly sliced cinnamon-spiced apples, folded into a freeform tart, and baked until golden and caramelized. Perfect as a cozy dessert or afternoon treat, it combines sweet apples with buttery crust and a touch of brown sugar for delightful texture and flavor.
Ingredients
Scale
Dough
- 2 cups all purpose flour
- 1 Tablespoon white sugar
- 1 teaspoon salt
- ½ cup unsalted butter, very cold cubes (flash frozen recommended)
- 1 cup sour cream (at least 20%)
Filling
- 4 medium apples (Royal Gala, Golden Delicious, or Jona Gold), thinly sliced
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons unsalted butter, cold cubes
- 4 Tablespoons brown sugar (Demerara or regular brown sugar with large crystals)
- 1 egg yolk, beaten
Instructions
- Prepare the Dough: In a large bowl, combine the flour, white sugar, and salt. Add the very cold butter cubes and gently massage with your hands until the mixture becomes crumbly and resembles coarse crumbs.
- Add Sour Cream: Stir in the cold sour cream quickly until the dough comes together into a cohesive ball. Work fast or use a food processor to avoid warming the dough.
- Chill the Dough: Shape the dough into a large ball, then divide it into two equal parts. Roll each part into smaller balls, wrap tightly in plastic wrap, and refrigerate for 45 minutes. This resting period firms the dough for easier rolling later.
- Prepare the Apples: While the dough chills, thinly slice the apples about 1/8 inch thick. Toss apple slices with lemon juice to minimize browning, then cover with a wet kitchen towel until ready to assemble.
- Preheat Oven and Prepare Dough: Preheat the oven to 350°F (180°C). Remove one dough ball from the fridge at a time. Discard plastic wrap and place the dough ball onto a parchment-lined baking sheet.
- Roll Out Dough: Roll the dough into a roughly 10-inch circle, lightly dusting with flour to prevent sticking. Don’t worry if the edges are uneven; this rustic galette embraces a freeform look. The chilled dough should be pliable and not sticky.
- Assemble the Galette: Sprinkle cornstarch over the center of the dough (approximately 1 tablespoon). Arrange the apple slices evenly in the middle, leaving a 1½ to 2 inch border around the edges.
- Season and Add Butter: Dust the apple slices with about 1 teaspoon cinnamon, then dot the filling with cold butter cubes (1 tablespoon). Carefully fold the edges of the dough over the apples, overlapping slightly if necessary.
- Brush and Sprinkle: Generously brush the folded dough edges with the beaten egg yolk to achieve a glossy finish. Sprinkle the entire galette with brown sugar for added sweetness and a crystalline crunch.
- Bake: Place the galette in the preheated oven and bake for 40-50 minutes or until the crust is golden brown and the apples are tender and bubbling.
- Cool and Serve: Remove from the oven and let cool slightly. Serve as is or with complementary toppings like peach or berry jam, tangy caramel sauce, or vanilla bean ice cream for an indulgent treat.
Notes
- You can refrigerate the dough wrapped tightly for up to 3-4 days before baking.
- If your oven is small, bake one galette at a time, keeping the other dough ball chilled.
- Use a food processor to speed up dough preparation and keep ingredients cold.
- Choose firm, sweet apple varieties like Royal Gala or Golden Delicious for best texture.
- Serve warm or at room temperature for optimal flavor.
Nutrition
- Serving Size: 1 galette (7 inch diameter)
- Calories: 450 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
