Galettes are easy to love with their flaky, rustic pastry and sweet or savory fillings. Apple Galette with Almond Pastry comes together easily and tastes just as delicious as apple pie. It’s the perfect ending to your entertaining occasions.
Total Time
2hr 30min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
8
Ingredients
Pastry
•
1
cup
All-Purpose Flour
•
1/2
cup
Almond Flour
•
4
Tbsp
Granulated Sugar
•
as needed
Salt
•
1/2
cup
Cold
Unsalted Butter
•
4
Tbsp
Cold
Water
•
1
Tbsp
Apple Cider Vinegar
Filling
•
4
Medium
Granny Smith Apples
•
4
Tbsp
Granulated Sugar
•
1
Tbsp
All-Purpose Flour
•
1/2
Lemon
, juiced
•
2
tsp
Ground Cinnamon
•
1
pinch
Ground Nutmeg
•
2
Tbsp
Cold
Unsalted Butter
•
to taste
Coarse Sugar
•
1
Large
Egg
•
1
Tbsp
Milk
Cooking Instructions
1.
In a large bowl combine All-Purpose Flour (1 cup), Almond Flour (1/2 cup), Granulated Sugar (4 Tbsp), and Salt (as needed). Cut the chunks of Unsalted Butter (1/2 cup) into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
2.
Drizzle Water (4 Tbsp) and Apple Cider Vinegar (1 Tbsp) over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
3.
Roll dough into a ball and then flatten into an approximate 6-inch disk. Cover with plastic wrap and chill for at least one hour.
4.
Peel and core Granny Smith Apples (4) and then cut them into thin slices. Drizzle slices with the juice of the Lemon (1/2) as you slice to prevent oxidization.
5.
To the apples add the Granulated Sugar (4 Tbsp), All-Purpose Flour (1 Tbsp), Ground Cinnamon (2 tsp), and Ground Nutmeg (1 pinch). Toss to combine.
6.
In a small bowl whisk together Egg (1) and Milk (1 Tbsp). This will be your egg wash.
7.
Preheat oven to 375 degrees F (190 degrees C).
8.
On a lightly floured surface, roll dough to an approximately 13-inch circle - adding a sprinkle of flour to the top and bottom as you go to prevent sticking.
9.
Trim dough to a neat 12-inch circle by using a plate or pie plate as a guide or leave the edges uneven. Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
10.
Pile filling in the center and spread out towards the edge leaving a 1 1/2-inch border of plain dough. Fold the dough edge up and over the filling, crimping slightly as you go around.
11.
Sprinkle the apples with dots of Unsalted Butter (2 Tbsp). Brush the pastry with egg wash and sprinkle with Coarse Sugar (to taste) if desired.
12.
Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
13.
Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
Author's Notes
The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12 to 13-inch diameter and 1/8-inch thick.
If you like a neater look you can also arrange the apple slices in a concentric circle. I'm partial to piling the apples in as they fall.
Nutrition Per Serving
CALORIES
338
FAT
18.5 g
PROTEIN
4.6 g
CARBS
39.1 g
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