I have been hoarding this recipe for a while. 2 years ago, when I started my pop up restaurant, I did my first galette, a savoury one, with loads of cheese and mushrooms. It was the best dish at my pop-up. And, from then on, I started exploring the world of pies and galettes.
I hate apples in general. I think it is the most pointless and tasteless fruit ever. But, I buy them, waste a lot of them and then kaboom, my galette fetish transformed this hated fruit to something special. Of course, an apple tart or galette is not an original concept but I found a way to like apples. And now, you can too. You can use a million filling combinations your like with other spices, or fruits, or toppings. But, I am sharing a very basic recipe with you so that you can get started and experiment with the fillings yourself. Since, the holiday season is just around the corner, what better time to experiment and feed this delicious dessert with your loved ones than now?
Before we get started with the recipe, it will be good to know the difference between a tart and a galette. For a tart, you need a tart tin with the characteristic edges. For a galette you just need a flat rounded pastry folded around the edges on a baking or a parchment paper. Pie is sophisticated to look at while a galette is very rustic and primitive. And yeah! I like rustic too 🙂
Prep Time: 20 mins
Baking time: 60 mins
Refrigeration Time: 2 hours
Expertise Level: Easy
Ingredients Availability: Easily Available
- Taste Palate: Sweet Tooth and Gluttony
- Music: My husband has been practicing this beautiful jazz standard all month. While I was making this dish, I could hear him strum out his version this beautiful and moving song called Autumn Leaves: https://www.youtube.com/watch?v=dsp5OASh7bg
For the short crust pastry
- 200 gms Maida , all purpose flour
- 200 gms cold cubed salted butter (Amul)
- 2-3 tbsp cold water
- 2 baking paper/parchment paper 12″ x 12″ inches
Basically you need equal parts of flour and cold butter
For the Apple filling
- 2 Green Granny Smith apples, core removed
- 1 Golden Apple, core removed
- 1 tbsp brown sugar (can use honey instead)
- ½ tsp cinnamon powder
- ½ tsp lemon zest
- ½ tsp lemon juice
- 1 tbsp floral honey (or any honey that you may have)
- In a food processor add the flour and cold butter cut in cubes and blitz till you get a course crumble. I did it by hand, so I just kneaded the flour and butter till I got crumbly bits of the dough in my hand.
- At this point, add 1 tbsp of water and try to get the flour together in a round ball. Don’t over knead. It doesn’t need to be smooth like a pasta dough. Add another tbsp. of water if you don’t get the consistency to bind the flour crumbles together.
- Cling wrap the dough and refrigerate for 2 hours in tropical countries or hot countries. In cold countries, you can refrigerate it for an hour, I guess.
- Cut the apples in quarter and slice the quarters vertically in to 20-50 mm slices. I use my slicer to do it quickly
- Add the sugar, cinnamon and the lemon juice to the apple slices and mix them up nicely.
- Pre-heat the oven at 180 degrees for 10 mins when you are ready to bake
- Now lay down one of the baking paper on a flat surface. Place the cold dough after flattening a bit with your palm, gently in the middle and place the other baking paper on top of the dough. Roll the dough between the two baking paper into a circle till its 50-60 mm thick. Peel off the baking paper that is on top of the pastry. Now lift the bottom baking paper carefully along with the rolled out pastry and place it on the baking tray
- Now, to fill the pastry, leaving an inch from the edge of the rolled out pastry, start placing the apples in a concentric circle overlapping each other slightly, and move to the centre of the pie. Look at the pic below for reference.
- Now sprinkle the lemon zest and the honey on top of the apple filling
- Using the help of the baking paper, fold the empty edges of the galette inwards by an inch. Use cold water to seal any breakage or cracks in the pastry folds. See the pic above for reference
- Now bake at 200 degrees in the convection mode for 20 mins and then reduce to 180 degrees for another 40 minutes.
- Take the baking tray out. After 10 mins, using a blunt knife loosen the edges between the baking sheet and the galette if required.
- Once the galette cools down slightly, slide it out onto a serving dish
- Slice it into pizza like wedges and serve it warm or at room temperature with ice-cream, cream or cream cheese
Food Marriage Tips:
- Apple and Cinnamon – Yeah! we all know that. But apple, cinnamon with a dash of Lemon – “Amaze balls”
- Fruit based tarts and galettes require something creamy as an accompaniment to break the heaviness. A dollop of cream cheese, cream or ice-cream is a great way to have any sort of Galette