The Ultimate Apple Galette Recipe

The Ultimate Apple Galette Recipe
By The Cooking World, Editorial Staff
October 14, 2022

Our Ultimate Apple Galette

After feeling inspired by a video we saw online, we decided to go out in pursuit of what we believe to be the ultimate apple galette.

Although we have already shared some of our favorite galette recipes, like the Apple and Blueberry Galette or the Quince and Apple Galette, this recipe has some twists that make it extra special. First, it has the perfect size for two people, making it ideal for sharing with a loved one or a good friend, and second, it has a reduction of apple cider for a more complex flavor.

If you want to make this recipe for more people, it's super simple — you just have to use a bigger dough cutter and use more apples. The quantity of dough in this recipe is enough to make 3 20 cm (8-inch) galettes.

2 hour 45 minutes
45 to 50 minutes


For the Pastry

225 g (1¾ cups) all-purpose flour
15 g (1 tablespoon) white granulated sugar
12 g (1½  teaspoons) fine sea salt
225 g (2 sticks) cold unsalted butter, cut into 1 cm (1/2-inch) cubes
125 g (½  cup) cold water

For the Apple Galette

2 medium apples, about 370 g (13 oz), such as Braeburn, Granny Smith, and/or Honey Crisp
30 g (2 tablespoons) demerara sugar
30 g (2 tabesppons) butter, melted
200 g (7 oz) cider

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For the dough

  1. Sift flour into a medium bowl. Whisk in sugar and salt. Cut butter into 1 cm (1/2-inch) cubes, no smaller, and toss with flour to break up the pieces. Roughly smash each cube flat. Stir in cold water and knead until the dough comes together in a ball.
  2. Transfer to a generously floured work space, sprinkle with more flour, and roll into a 25 x 38 cm (10-by-15-inch sheet). Fold each 25 cm (10-inch) side toward the middle, and close the packet like a thick book. Fold top to bottom to make a thick block, then cut in half.
  3. Roll each portion of dough into a 28 x 33 cm (11-by-13-inch) rectangle, using much flour as needed to prevent sticking. Stack on a parchment-lined baking sheet, with a sheet of parchment between them, cover with plastic, and refrigerate at least 2 hours, or up to 24.
  4. Cut each chilled sheet into four 12 x 15 cm (5-by-6-inch) rectangles. Gather scraps, knead briefly, roll into a 15 x 33 cm (6-by-13-inch) sheet, and cut 2 additional pieces. Arrange on two parchment-lined baking sheets and refrigerate while you prepare the filling.

For the Galette

  1. Preheat the oven to 200 ºC (400 ºF).
  2. Roll out the dough on a lightly floured surface and cut a 20 cm (7.8-inch) circle. Brush off any excess flour, and fold the dough edges to create a small edge about 1 cm (0.4-inch) tick. Transfer the dough to a baking sheet lined with parchment paper and set in the refrigerator to chill.
  3. Peel the apples, and using a mandolin, cut thin and uniform slices. To use the most you can from the apple, cut off its “cheeks” in thirds from the core of the apple, so you have three even lobes to work with.
  4. Place the apple slices onto the pastry circle, fanning them out, starting from the outside and working in. The apples should overlap each other. Once all the apples have been laid out, brush with the melted butter and sprinkle over the demerara sugar.
  5. Bake on the bottom rack of the oven for 45 to 50 minutes, until the crust is golden brown on the bottom.
  6. In the meantime, place the apple cider and the cores of the apples in a small saucepan, and let it simmer until the liquid reduces by three-quarters. Strain and set aside.
  7. Immediately after removing the galette from the oven, brush the apples and dough with the apple cider reduction. Serve warm or at room temperature.
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