A Rustic Apple Galette in Ten Easy Steps

This ten-step recipe supposes you already have some galette dough at hand. In my case, I had a scrap of dough in the freezer labeled “100% whole-wheat galette dough” and dated back to last August.

If you don’t have any dough scraps, you may want to use this galette dough recipe. I have tried it with different flours and different percentages of whole-grain and it has always performed well. But any other dough will work.

Sorry, the photos are not very good. I just used my phone as I worked. No tripod, no extra light. But I thought you might still enjoy the recipe.

Ingredients:

All quantities should be adjusted upwards or downwards depending on how much dough you have. The amount of dough will determine the size of your galette. In my case, it made for a 4.5-inch galette after shaping, probably six-inches before shaping.  Big enough for two to share, although we would have welcomed a larger one.

• Scrap of galette dough
• Half-an-apple, cored, peeled and sliced thin (I used a rather large Piñata apple)
• 1 egg (for egg wash), beaten
• 1 tablespoon of poppy seeds
• 2 tablespoons of almond meal
• 2 tablespoons of apple sauce
• 2 tablespoons of demerara sugar

Method:

1. Take the scrap of dough (if frozen, leave it in the fridge for a few hours);

2. Roll it out, taking care to always apply pressure from the center out (so that the edges don’t become too thin;)

3. Paint it with egg wash;

4. Sprinkle it with poppy seeds;

5. Sprinkle almond meal on top of the poppy seeds;

6. Sprinkle some demerara sugar over the almond meal;

7. Cover with apple sauce;

8. Garnish with apple slices;

9. Shape as a galette, egg wash the edges and sprinkle with demerara sugar;

10. Bake for 30-35 minutes in pre-heated 420°F oven and serve warm or at room temperature.

Once the galette is done, the apple slices can be lightly painted with “apple caramel.” What I call apple caramel is simply a reduction of store-bought no-sugar added apple cider. Depending on the type of cider you use, the resulting caramel may be more or less acidic. It is always a good idea to taste it first.

(Another option to make a tasty caramel is to boil down the syrup in which you have poached some fruit: I do it in the fall with pears and with quince. These caramels keep forever in the fridge and they are excellent with apples as well.)

I had planned to use caramel on this galette just before serving it but I totally forgot and the truth is, it didn’t need it. It was fragrant and crunchy, and just sweet enough. An unexpected treat on a winter evening.

Jar of apple caramel