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This apple galette recipe couldn't be simpler - including making the crust - but looks and tastes like you've spent hours over it. I love an apple galette because, as someone who has never owned a proper pie dish, it allows me to legitimately freeform! And there's less washing up to do. 😉
A galette is the French term used for a variety of flat round or freeform crusty cakes or tarts with sweet or savoury fillings. An apple galette is sometimes called a rustic apple tart, given its casual chic appearance. And the perfectly imperfect nature of it means that you really can just ' throw it together'. The apple galette recipe below uses store cupboard ingredients that you probably already have it home - all you need are the apples (or other seasonal fruit)!
Whilst any type of fruit can be baked into a galette, apples are a very popular choice, especially in autumn, when they are literally dropping from the trees faster than you can collect them up. Baking is a great way to use fruits that are on the cusp of going off - no wastage here!
You'll need baking apples for this apple galette recipe, as apples not meant for baking tend to be juicier and will therefore give off more moisture when baked. I have used Braeburn apples below, as I love the pretty red skins, but other popular varieties to use include, Cox, Granny Smith or Golden Delicious.
This apple galette recipe calls for a rustic shortcrust pastry, which is so easy to make and impossible to mess up, as the less you handle it, the better. It requires only flour, butter, ice water and time to chill. A food processor is a nice convenience but absolutely not necessary, and the result is a deliciously buttery and crumbly crust. In fact, sometimes I prefer to combine by pastry by hand, as it allows you better control over the quality and texture of the dough.
You can make this apple galette recipe in stages, if time is short. The pastry can be made up to a week in advance and stored in the fridge. You may need to let it warm up for 20-30 minutes at room temperature to soften enough to roll out. Once baked, any leftovers can be stored in an airtight container at room temperature for 3 or 4 days. And the beauty of not having to use a pie dish means you can get one large galette, or two smaller ones, out of this recipe!