Apple galette
Apple galette
A galette is a traditional French round pie made with shortcrust pastry and baked on a baking sheet. Fruit is often used as a filling. One option is juicy, sweet apples. Their delicate texture pairs perfectly with the crispy pastry.
Ingredients
- 200 G flour
- 3 tbsp Sahara
- 1 pinch salt
- 170 G butter
- 4 tbsp water
- 2 apples
- cinnamon (to taste)
Instructions
- Combine flour, 1 tbsp. sugar and 1 pinch of salt.
- Remove butter (150 g) from the refrigerator. Cut into small cubes.
- Add it to the dry ingredients. Blend until crumbly or chop with a knife, then rub with your hands.
- Add cold water. Knead until the dough is firm. If you don't have a blender, you can use a fork first and finish the process by hand.
- Roll the dough into a ball. Wrap in plastic wrap and refrigerate for 20–30 minutes.
- Wash the apples. If the skin is thin, you don't need to peel it. Core them. Cut into wedges.
- Place the chilled dough on parchment paper. Roll it out into a thin circle about 40 cm in diameter.
- Transfer to a baking sheet along with the parchment.
- Arrange the apple slices in a circle, starting from the center. Leave a 3–4 cm wide border.
- Sprinkle the filling with 2 tablespoons of sugar and cinnamon. Place pieces of cold butter (20 g).
- Fold the free edges inward and pinch.
- Place the galette in a preheated oven. Bake at 220°C for 35–45 minutes.
Note
The dough is best prepared using a blender, but you can also knead it by hand. Sift the flour first.
An important aspect of making a galette is chilling the water, butter, and dough itself. This ensures the dough remains elastic and doesn't harden during baking.
Other recommendations:
— To give the pie a glossy shine and an original flavor, while it's warm, spread it with jam—apricot, lemon, or orange.
— You can use vanillin instead of cinnamon if you like its aroma better.
— It’s better to use hard varieties of apples, for example, Golden.
— The amount of water can be increased or decreased as necessary.
— The main thing is that the dough is soft and rolls out easily.
The finished biscuit should be dusted with powdered sugar and sliced with a sharp knife. It goes well with ice cream or hot tea.
