Apple Galette.

galette full.jpg

As you read the title of this post, and assuming you are not a foodie/food lover/food snob/food anything, you may encounter an unknown word: galette. So let's start there.

Galette is pronounced like Colette - your neighbor's cat. The annoying neighbor that spent a semester in France and now only drinks red wine with dinner. A galette, unlike your neighbor, is one of the most pleasing things. And, one of the easiest, when it comes down to French cooking. It essentially describes a pastry dough - flaky and normally flat or round, it can be savory or sweet. It has a rustic look - like a grandma made it -and you can shaoe it anyway you like folding the sides, and fill it with anything from apples, to tomatoes, to figs.

 The apple galette is an all-time-classic, found in most French bakeries, and is enjoyed for breakfast, snacking, or dessert.

Below you will find a very easy recipe which due to its simplicity does not have many variations. It is made of two parts: the dough and the filling. The dough itself is also known as pate brisee- meaning short pastry. I like to use the exact same recipe for my galettes as well as my quiche. 

You will need:

1 cup all purpose flour

1 stick butter - cold and cut into small pieces

1/2 cold water

1/2 tsp salt

1/2 tsp sugar


In a food processor or by hand, blend flour, butter, salt, sugar, till homogenized but you want your butter to be a little lumpy. Add water till you can form it into a ball. Refrigerate for at least 30 mins to overnight by covering in ...

For the filling: I used 3 apples and made my galette circle by using a 6 inch pan.

Peel apples and cut thin. Using 1 tbsp butter sauttee them in pan adding sugar and cinnamon.

Roll our dough and fill with apples, leaving 1 inch dough all around to fold in. Fold dough and bake in 375 degrees for 30 minutes or until golden brown.

Enjoy in room temp, preferably with neighbor viewing. Do not share.






breakfastCarol Malakasis