Pick too many apples? Try this delicious Easy Apple Galette served with vanilla ice cream
About the recipe
This rustic apple galette might look like a lot of effort, but in reality, it comes together in half an hour. A food processor makes this free-form pastry a cinch with little cleanup. The best part is you can use this recipe year-round, interchanging with whatever fruit is in season — strawberries in spring, peaches in summer, apples in fall, and pears in winter. Serve with your favorite ice cream or freshly whipped cream.
Hands On Time: 30 minutes
Total Time: 1 hour and 40 minutes
1 1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into cubes
1/3 cup ice water
4 apples, preferably Honeycrisp or Golden Delicious
2 tablespoons plus 1/4 teaspoon sugar
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Ice cream, for serving
Preheat oven to 400 degrees.
Make the pastry dough: In a food processor, combine the flour, sugar, salt and butter, and pulse just until the mixture comes together, 5 to 10 seconds. Pour the ice water over the flour mixture, and pulse again until the dough forms a rough ball, about 10 seconds. Gather the pastry and wrap tightly in plastic wrap. Refrigerate while you make the filling. (If not baking right away, you can refrigerate the dough overnight.)
Make the filling: Core and half the apples (you can peel if you prefer). Chop half the apples into bite-size pieces. Slice the other half 1/4 inch thick to decorate the top of the galette. You should have 2 1/2 to 3 cups chopped apples. Mix the apples in a bowl with 2 tablespoons of the sugar, the lemon juice and the cinnamon. Set aside while you prepare the pastry.
Pull the dough from the refrigerator. Using a rolling pin, roll out the dough on a lightly floured work surface. You can form into a circle or rectangle depending on which shape baking sheet you are using. Roll pastry dough to about 1/4 inch thick.
Place the chopped apples on the dough, leaving a 1-inch border along the edge of pastry. Decoratively place the sliced apples on top in circles or overlapping rows. Fold the pastry edge carefully over the apples.
Brush the melted butter all over the galette. Sprinkle the remaining 1/4 teaspoon sugar over the galette. Bake until the apples are tender and the crust is well-browned, about 1 hour. Let galette cool 10 minutes before serving.