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Close-up of a slice of apple galette with flaky crust, showing thinly sliced apples and a glistening glaze.

Rustic Apple Galette

A simple yet elegant apple galette that combines a flaky, buttery crust with tender, spiced apples. This dessert offers a comforting taste of tradition with a delightful rustic presentation.
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Prep Time 45 minutes
Cook Time 50 minutes
Chilling Time 45 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 stick Unsalted butter very cold, cut into small cubes
  • 1 teaspoon Salt
  • 1 cup Sour cream
  • 2 cups All-purpose flour
  • 1 tablespoon Granulated sugar
For the filling
  • 4 medium Apples royal gala, golden delicious, or jona gold, sliced into thin wedges
  • 2 teaspoons Cornstarch
  • ¼ cup Coarse sugar like demerara
  • 2 tablespoons Unsalted butter cold
  • 2 teaspoons Cinnamon
  • 1 egg yolk Egg yolk beaten
  • Ice cubes

Equipment

  • Large bowl
  • Pastry blender
  • food processor
  • plastic wrap
  • Parchment paper
  • Baking sheet

Method
 

  1. In a large bowl, combine the flour, sugar, and salt.
  2. Cut the butter into the flour with a pastry blender or pulse in a food processor until the mixture is crumbly.
  3. Add the sour cream and stir until the batter comes together into a ball. You can also use a food processor.
  4. Divide the dough ball into 2 equal pieces and roll them into balls. Wrap each ball tightly with plastic wrap and refrigerate for 45 minutes.
  5. Slice the apples about ⅛-inch thick. Drizzle them with lemon juice to keep them from browning. Cover the sliced apples with a wet kitchen towel while you prepare the crust.
  6. Preheat your oven to 350°F.
  7. Remove one dough ball from the refrigerator. You can store the other dough ball in the fridge for up to 4 days.
  8. Unwrap the dough ball and place it on a sheet of parchment paper.
  9. Roll the dough out into a flat circle, about 10 inches across. Sprinkle a little flour on top if needed to prevent sticking. Uneven edges are fine for a rustic look. If the dough becomes sticky, return it to the refrigerator for a bit.
  10. Transfer the dough on the parchment paper onto a baking sheet. Sprinkle cornstarch all over the center of the dough, about 1 teaspoon per galette.
  11. Arrange apple slices in the middle of the galette, leaving about 1 ½ to 2 inches of the outer edges unfolded.
  12. Dust the apples with cinnamon, about 1 teaspoon per galette.
  13. Top with a few cold ice cubes.
  14. Fold in the edges and generously brush with the beaten egg yolk.
  15. Sprinkle the coarse sugar over the top of the galette.
  16. Bake for 40 to 50 minutes, until the edges are beautifully golden brown.
  17. Remove from the oven and let cool. Enjoy as is, or top with caramel sauce and/or vanilla bean ice cream.

Notes

This galette is designed to be rustic, so do not worry about perfect shapes. The dough can be made ahead and stored in the refrigerator for up to 4 days.

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