Apple Galette Recipe

4.50 from 4 votes

Fall is a wonderful time for a quick, easy, healthy apple galette recipe. Instead of a pie, make a no-fuss, simple apple galette in minutes, and wow your guests.

Prep Time20

Cook Time35

Course: Dessert

Cuisine: French

Diet: Vegan, Vegetarian

Servings:

Calories: 38kcal

Author: Kathy Carmichael

Ingredients

2 Granny smith apples, peeled, cored and cut the apples in to ⅓ inch slcies.
2 Honey crisp apples, peeled, cored, and cut the apples into ⅓ inch slices.
3 Tablespoons Fresh Lemon juice
¼ cup Maple syrup
1 Tablespoon Cinnamon
1 Tablespoon Corn starch

Dough

1 recipe oil-free dough or vegan pie dough or puff pastry of choice

Maple Glazed Pecans (Optional)

¼ cup raw, roughly chopped pecan
1 Tablespoon Maple syrup
1 pinch sea salt

Instructions

Dough

Prepare dough in advance.
If frozen, thaw overnight in the refrigerator before rolling out.

Apple Filling

Core, peel, and cut apples.
Place the apple pieces in a bowl and toss in the lemon juice.
Now, add in the maple syrup and cinnamon. Toss again to coat.
Sprinkle in the corn starch and stir into the mixture.
Transfer the apple mixture to a pan and cook on medium-low, gently stirring the apple mixture.
Cook for 5-10 minutes. Then remove from heat and allow to cool while preparing the dough.

Making the Galette

Preheat the oven to 375 degrees.
Place a large piece of parchment paper on the counter.
Place the dough in the center of the parchment paper, and using a rolling pin, roll out the chilled dough to a circle with an even thickness, about 12 inches in diameter. (It doesn't have to be perfect. It is supposed to be rustic.
Transfer the dough and parchment paper onto a baking sheet.
Arrange the apple slices in single rows overlapping each other slightly, leaving about 2 inches of dough on all sides. Fold the dough overhang over the edges of the apple mixture.
Bake, rotating halfway through, for 35 to 40 minutes, until the crust is golden brown and the apple slices soften and bubble.
If using the pecan topping, toss the pecans in a bowl with maple syrup and salt.
Five minutes before the galette is done, remove it from the oven, add the pecan topping, and return to the oven.
Remove and allow to cool for 5-10 minutes before cutting.
Add vegan ice cream or whipped cream if desired.

Notes

Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days.
Freeze the dough for up to 3 months after being prepared.
Allow the dough to thaw overnight in the refrigerator before rolling out and filling.
You can use any apple variety, but here are my favorites for galettes: Granny Smith, Honey Crisp, Pink Lady, or Fuji.
Adding cornstarch to the filling helps absorb some of the apple's juice in the baking process. It's a great way to prevent a soggy crust on the bottom, keeping the pastry flaky and crisp!
Roll the dough on parchment paper to make it easier to transfer to a baking sheet.
Store the galette covered at room temperature for up to 24 hours or in an airtight container in the fridge for 3-4 days.
Warm the galette on a baking sheet in a 375°F oven for about 10 minutes. The microwave will work for individual slices, but the crust won't stay as crisp.

Nutrition