Crispy on the edges, soft and flaky in the center, with a delectable apple and currant filling, this gallette tastes amazing.

About the recipe

My friend Rose makes a delicious apple galette that is always a huge hit 😋. Rose has shared her recipe so many times and I have tried making it multiple times, but it never turned out as good as hers 😞. Then at our last lunch I asked Rose for feedback on my apple galette. I explained to Rose what process I had been following, and discovered a major flaw in my process. You see, I would keep my apple mixture ready, and then roll out the pastry dough and fill it with the apples. This meant that by the time I placed the apples on the dough, the apple juices got released and the galette would be swimming in liquid making it a messy gooey galette.  Prepping the apple mixture in advance was not a good idea!

Tips and tricks for the perfect galette

Rose explained that the trick is NOT to prep the apples in advance – this gives the apples too much time to release their juices. She also explained that I need to add a little flour to bind the apple mix. Flour helps to absorb any juices and also gives the apple mixture a soft pudding like texture.

A quick galette prep

 Rose explained that the process of making the apple mixture is a quick one:

1. Roll out the dough first.
2. Cut the apples, mix with flour, sugar and spices;
3. Then immediately place apples onto the pastry dough. This assures that the apples don’t get a chance to release their juices and will remain a dry apple mx.

Apple Galette:
recipe courtesy of Rose

Ingredients:

• 1 pie crust dough – I used a frozen pie pastry dough but you can make one if you like.
• 4 cups cut apples from about 4-6 small apples, peeled, cored and cut into slices.
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 2 tbsp all-purpose flour to add to the apple mixture
• 1-2 tbsp butter
• 2 tbsp raisins (optional)
• 1 tbsp apricot jam for glaze
• 1 egg for egg wash

Directions:

• Preheat oven to 350 degrees.  On a baking sheet place parchment paper.
• Roll out the pastry dough into a 12 x 10 inch oval.  Transfer to the baking sheet.

• In a large mixing bowl place the cut apples. Add sugar, vanilla, cinnamon powder, all-purpose flour, raisins, salt, and toss together.  Important Note: Do not mix the apples in advance and keep it ready. Mix all the apple ingredients together after the dough is rolled out.

• Once the apple mixture is ready immediately place in a big pile on the pastry dough.

• Crimp the edges of the pastry to form a shallow bowl of sorts.  Brush the pastry with the egg wash and sprinkle with sugar.
• Next place small pieces of butter all over the apples.
• Bake for 45 min – 1 hour until the pastry is golden brown and apple is bubbling. Once out of the oven, let cool for 15-30 minutes.

• In the meantime warm apricot jam and using a pastry brush, brush apricot jam over the apples.
• Dust with powdered sugar and serve galette warm or at room temperature.