Apple Galette~An Easy Way

This apple galette, or crostata, uses a refrigerated pie crust roll to save some time. You can make your own dough if you prefer. It is easy to peel and cut just four apples, add some spices, fold over and pleat the dough, and there you have it!

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Prep Time25

Cook Time30

Course: Dessert

Cuisine: French, Italian

Servings: 8

Calories: 211

Equipment

baking sheet pan
parchment paper

Ingredients

1 refrigerated pie dough roll or make your own dough
½ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon cornstarch
4 apples use tart apples, Granny Smith
1 tablespoon lemon juice fresh
1 tablespoon butter melted

Instructions

Preheat the oven to 400°.
Line a baking sheet pan with parchment paper.
On a floured board, roll the dough to a 10-inch circle, then put the dough circle onto the parchment-lined sheet pan. Cover the dough with plastic wrap and chill it in the refrigerator for 15 minutes.
Meanwhile, in a medium bowl whisk together the sugar, cinnamon, nutmeg, salt, and cornstarch.
Peel and slice the apples into another small bowl and mix in the lemon juice.
Remove the pie dough from the refrigerator and remove the plastic wrap. Mound the apples in the center of the circle of dough, leaving a 3-inch border of dough.
Pour the melted butter over the apples.
Gently fold the dough over the apples, pleating as you go around the circle. (If you want to, you can dampen the two pieces of dough at each pleat with water and press them to be sure they seal. I usually press the pleats hard enough so I don’t have to use water.)
Sprinkle coarse sugar over the crust.
Bake at 400° for 30-40 minutes until the crust is golden brown.
Remove the sheet pan to a wire rack and let it cool in the pan for 1 hour.
Use a large bench scraper or two metal spatulas to transfer the galette to a serving plate.
Store the galette covered in the refrigerator.

EXTRA TIP:

CRUST: If you want a shiny crust, you can brush some melted butter on the folded, pleated crust before you add the coarse sugar on top.

SUGAR: You can use regular sugar if you don't have coarse sugar to sprinkle on top. Or you can skip the sprinkle of sugar on top.

VARIATIONS: Add some chopped nuts and/or raisins to the apple filling, or sprinkle some on top of the filling before you bake the galette.

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