Don’t be intimidated by the word galette– once I show you how to make this dessert, you will be what I call the “galette expert”.
There is no better time than this to feel a little more creative and inspired, right? With Thanksgiving approaching soon, you are probably preparing to cook and bake the family favorites. But, in case you want to try something new or just add a simple elegant dessert, here is a great suggestion that will wow your family and friends and give you no trouble in the kitchen.
Galette is simply a French name used to describe a rustic tart, not our traditional tart that needs a tart pan to hold the dough. The galette is more of a free-form dough, that you roll out flat, add the filling in the middle, and fold it around the filling. And better than that, galettes are like a blank canvas– you can put anything savory or sweet inside of it as long as the dough is strong enough to hold it.
In this recipe, we are cutting out a big step, which is making the dough from scratch, and replacing it with your favorite store bought pie crust. Most of the pie crust packages come with two of them but since a galette is an open face pie, we are only using one. I highly recommend that you double your recipe and use both pie crusts, because one will not be enough for you to serve. They go fast and everyone will come for seconds.
When you gently unroll your store bought crust, use a rolling pin to stretch the dough a little more. Also, to achieve this cute little “apple rose” look in the middle of the gallete, place some apple slices in a bowl and microwave them for about 10 to 20 seconds, the apple slices will be soft enough for you to be able to shape them like a rose.
For those who are gluten-free intolerant, a minor adjustment will allow you to enjoy this elegant dessert. Simply use a gluten-free pie crust instead of a regular one.
Don’t forget the vanilla ice cream!
When I made this recipe, I was so thankful because I used freshly picked apples that were gifted to me by a friend. I can not tell you how delicious they were. A perfect amount of sweetness, incredible texture, and the aroma was exceptional.
- 4 apples (I used some freshly picked apples)
- ¼ light brown sugar
- ¼ ground cinnamon
- ⅛ pumpkin pie spice (you can use allspice too)
- 1 lemon
- a pinch of salt
- 2 tbsp butter
- 2 tbsp apricot preserves
- Preheat the oven to 350 degrees F.
- Core and thinly slice the apples.
- Toss apples, sugar, cinnamon, pumpkin pie spice, juice from one lemon, and a pinch of salt together in a large bowl.
- Roll the pastry on a lightly floured surface.
- Line a baking sheet with parchment paper.
- Arrange the apple slices overlapping them.
- Add the “apple flower” by microwaving a few pieces of apples for about 10 to 20 seconds, roll them with your hands to form a shape of a flower, and place them in the middle of the galette.
- Use your hands to fold the border of the pie dough to overlap the apples.
- Brush the dough rim with melted butter and drizzle the remaining butter over the apples.
- Bake until the crust is golden brown, about 40 to 50 minutes.
- Once galette is ready, microwave the apricot preserves and brush it with the warm preserve.
- Serve warm or cold with your favorite vanilla ice cream or whip cream