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Rustic French Apple Galette

  • Yield: 6 slices 1x




  • 1 1/2 cups all-purpose flour
  • 1/4 cup finely ground white cornmeal
  • 1 tbs white sugar
  • 1/4 tsp salt
  • 1 stick (8 Tbs) cold unsalted butter (cubed)
  • 1/4 cup ice water (divided)

Apple filling

  • 3 large baking apples (sliced 1/8 inch thick)
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbs unsalted butter (melted)
  • 1/8 tsp salt



  1. Place the apple slices in a large bowl.
  2. Add the sugar, vanilla, cinnamon, melted butter, and salt.
  3. Toss to combine well, cover, and set aside.


  1. Pulse the flour, cornmeal, sugar, and salt together ina food processor fitted with the blade attachment until combined.
  2. Add the butter and pulse until the mixture resembles coarse crumbs, 7-10 pulses. (Its ok if there are few large pieces of butter remaining)
  3. Drizzle in 2 tbs of the ice water and pulse until the dough is crumbly in texture but holds together when squeezed.
  4. If the mixture is dry, pulse in up to 2 more tbs of ice water, 1 tbs at a time.
  5. Turn the dough out onto a piece of plastic wrap.
  6. Flatten into a disk and wrap complete with the plastic wrap.
  7. Refrigerate for 30 minutes to 1 hour.

Making the Galette

  1. Preheat the oven to 400 degrees.
  2. Unwrap the dough and place it on a piece of parchment paper.
  3. Cover with a second piece of parchment paper.
  4. Using a rolling pin, roll the dough into a 12 inch round about 1/8 inch thick.
  5. Slide the parchment paper with the dough onto a baking sheet and remove the top layer of parchment paper.
  6. Drain the liquid from apples into a small bowl.
  7. Pile the drained apples onto the dough, slightly mounding it in the center and leaving a 2 inch border around the edge.
  8. Fold the edges of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
  9. Beat an egg with a small amount of water and brush the crust.
  10. Brush the juice from the apples over the top of the crust and sprinkle with small amount of sugar.
  11. Bake until the crust is a deep golden-brown and the fruit is cooked, 30-35 minutes.
  12. Transfer to a wire rack to cool completely.
  13. Top with whipped cream when serving


Source: kitchn (pastry), (filling)


  • Category: Dessert
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