Apple Galette

TWO days until December. That's what I keep telling myself. I have a dry erase calendar next to my computer screen right now. It's the kind where you write in the date.  It's supposed to be my "editorial calendar" where I write out what I plan to accomplish in the current month on Shutterbean. You know what month I'm on? SEPTEMBER.

I'm hoping to fill out my new December.

The holidays are kinda getting in the way of my regular routine. I'm sure you know what I'm talking about. I'm still recovering from Thanksgiving!  If I can conquer Mt. Laundry this week, I'll be the happiest person alive. So, what do I do when I'm stressed out and barely staying afloat? Make a mess in the kitchen, of course! Baking is my GO-TO savior. Hands down.

This Apple Galette was the product of my pre-Thanksgiving stress.

I stressed baked this Apple Galette and then I stress ate soft vanilla & cinnamon speckled apples nestled in a flaky/buttery crust. My house smelled like sweet, delicious, warm, apple pie....and then I scorned myself for making Mt. Dish Pile in my kitchen. Some things never change...

And we're off!

First we make the dough since it needs to be chilled.

I adapted this recipe by using my food processor! Put all of the ingredients (minus the water) and PULSE.

You'll want a coarse mixture. Add a flow of ice water in the dough while you pulse and BOOM. Dough.

Take the dough out and form it into a disc. Wrap the disc up and CHILL.

Now we have the apple component!

Peel & chop the apples. Honeycrisps are my new favorite.

Toss the apples with sugar & cinnamon.

You can see that the apples are left in big chunks. Nice.

We're gonna cook the apples with butter & a vanilla bean.

All ready to cook!

Once the apples are tender, pull out the vanilla bean and scrape the insides into the apples. STIR.


Put the dough on your baking sheet. I lined mine with parchment for easy clean up.

What I like about a galette, is that it's super forgiving. I didn't put enough flour on the work surface so some of my dough stuck. WHATEVER. It still tastes good and looks good when I fold it over.

Not perfect...but with a galette it doesn't have to be!

Brush heavy cream on the crust. NOW BAKE.


Cut into that bad boy.

Cut yourself a slice. Enjoy with a cup of tea. Enjoy with family.

Enjoy while you're doing all your Christmas Shopping ONLINE during breakfast.

Apple Galette


serves 8
recipe adapted from Canal House Cooks Every Day
For the crust:
  • 1 1/2 cups all-purpose flour
  • Pinch of salt
  • 8 Tbsp. cold unsalted butter, cut into small pieces
  • 2 tbsp. vegetable shortening

For the apple filling:

  • 8 apples, such as Honeycrisp or Jonagold
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 3 Tbsp. salted butter
  • 1/2 vanilla bean, halved lengthwise
  • 2 Tbsp. heavy cream

For the crust:

In the bowl of a food processor, combine flour, and salt. Add butter and shortening, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form the dough into a disc on a floured surface  wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

For the apple filling:

Peel and core the apples, then cut them into thick wedges. Put the apples into a large bowl and toss with the sugar and cinnamon. Melt the butter in a large skillet over medium heat, add the vanilla bean, then arrange the apple wedges in a single layer and cook, turning occasionally with a fork, until the apples are tender, about 45 minutes. Scrape the seeds form the vanilla pod into the skillet and spoon the pan juices over the apples. Remove the skillet from the heat.

Preheat the oven to 375 degrees F. Roll out the dough on a lightly floured surface into a 14-inch round. Roll the dough around the rolling pin and unfurl on a cold pizza stone or a large baking sheet.

Starting in the middle of the dough, arranged the apples in a tight circular pattern to about 3 inches from the edge. Spoon the pan juices over the apples. Fold the edge of the dough over the apples, pleating the dough as you go. Brush the dough with the heavy cream.

Bake until the crust is golden, about 45 minutes. Remove form the oven and allow to cool for 10 minutes before slicing.

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say something
  • November 28, 2012

    I suddenly wonder how I have baked so many apple pies in my life without ever once including a vanilla bean. What a waste. Thanks for doing that pile of dishes to improve my life like this. :)

  • November 28, 2012

    I've become obsessed with apples since I've baked every pumpkin recipe in sight. I made a Swedish apple cake last night and this looks gorgeous. I love a galette. It doesn't need to be as perfect as a regular pie but it still tastes as awesome.

  • November 28, 2012

    Gorgeous, Tracey! Is it sad I'm excited it's Wednesday because it means we're one day away from this week's podcast? I just can't get enough! xx

  • November 28, 2012

    i love galettes! and i love that font you used for your ingredients list. it just looks so apple-y.

  • November 28, 2012

    This looks awesome! Great, quick, recipe :)

  • November 28, 2012

    Mt. Dish Pile is REAL TALK in my kitchen ALL THE TIME. don't even get me started on Mt. Laundry!

    • Tracy
      November 28, 2012

      followed by Mt. I DON'T WANT TO DEAL (which is a mountain that never moves)

  • November 28, 2012

    Galettes are pretty much the best flaky crust inventions ever. I have an obsession with flaky crusts. As I make and consume pie each year, I have to say I love galette more.

    • Tracy
      November 28, 2012

      I couldn't agree more! They're a snap too!

  • November 28, 2012

    Food porn at its finest! I mean, looks delicious!

  • Galettes have quickly become one of my favorite ways to eat fruit. or anything. Thanks for the fabulous pics!

  • November 28, 2012

    You read my mind!! I just did this in the form of a tart with a whiskey carmel sauce!

  • November 28, 2012

    I literally almost took a nap in Mt. Laundry yesterday. It got real.

  • Sasha Shyduroff
    November 28, 2012

    At least x-mas is late December, Hanukkah starts on the 8th this year. eeeep.

  • Meredith
    November 28, 2012

    this looks gorgeous!

  • November 28, 2012

    Looks so good. Sorry to hear about your laundry situation. Matt just finished our MT this weekend. BTW we have the same juicer and LOVE ours.

  • November 28, 2012

    I made a French Apple Tart very recently and was told that it wasn't hearty enough. :-D I think this might be the answer.

  • Hannah
    November 28, 2012

    I wouldn't mind getting out of bed in the morning if this was my breakfast! Looks delish!

  • November 28, 2012

    Oh my. I want this in my tummy!

  • November 29, 2012

    Beautiful! I stress bake too, but pies stress me out. This galette should be in my future.

  • November 29, 2012

    I love how simple this is! And I bet the vanilla bean makes it over the top delish.

  • November 29, 2012

    I have on my "to do" list "make an apple galette" so now you've provided me my recipe! : ) This looks beautiful, simple, and delicious!!!

  • November 29, 2012

    I literally made a peach gallete - FROM STRESS - on the very same day. Kismet.

  • November 29, 2012

    I loathe the aftermath of baking! This looks so simple, but delicious! I love it!


  • Arlene
    November 29, 2012

    Tracy, you need one of these - dough won't stick and you won't have a mess on your table to clean up!
    Ot a silpat or roulpat.
    Plus that's a mighty pretty rolling pin.
    Gotta go peel some apples now....

  • December 2, 2012

    I made this tonight because I was stressed and hungry and a pie sounded way too complicated.

    I almost cried tears of joy, this was so wonderful and tasty. Also possibly I made more apples than I needed and ate them in their caramelly vanilla goodness straight from the pan while I waited for the galette to cook. So, thanks for the recipe!!

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