Warm Apple Galette Recipe

Make dough

Combine 1.5 cups all-purpose flour, 1/4 cup almond flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt in a large bowl. Whisk to blend.

Cut in butter

Add 1/2 cup (cold, cubed) unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse peas with some pea-sized pieces remaining (about 6–8 turns). Keep the butter cold; work quickly.

Add liquids

Mix 3 tablespoons ice water with 1/2 teaspoon vanilla extract. Sprinkle 2 tablespoons of the water mixture over the flour-butter and gently fold with a fork. Add more of the water, 1 tablespoon at a time, only until the dough just comes together when pressed (use about 3 tablespoons total). Do not overwork.

Form and chill

Turn the dough onto a piece of plastic wrap, press into a disk about 6 inches in diameter, wrap tightly and refrigerate for at least 30 minutes (up to 2 hours).

Prepare egg wash

Whisk 1 whole egg with 1 teaspoon cold water in a small bowl and set aside, chilled, until ready to use.

Prep apples

Peel, core and thinly slice 3 medium apples. Place slices in a large bowl and toss immediately with 1 tablespoon fresh lemon juice to prevent browning.

Make filling mix

To the apples, add 3 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, 1 teaspoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon vanilla extract and 1 tablespoon melted butter. Toss gently until the slices are evenly coated.

Toast almonds (optional)

In a small dry skillet over medium heat, toast 2 tablespoons sliced almonds for 1–2 minutes, shaking the pan, until fragrant and lightly browned. Remove from heat and let cool. Reserve for sprinkling in the galette center.

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the middle. If using, place a pizza stone in the oven to preheat, or line a baking sheet with parchment paper.

Roll out dough

On a lightly floured surface, roll the chilled dough disk into a rough 12-inch circle about 1/8–1/4 inch thick. Transfer the dough to a parchment-lined baking sheet (use the parchment to help move the galette).

Arrange apples

Mound the apple slices in the center of the dough, leaving a 2–2.5 inch border. Arrange slices in overlapping concentric circles if desired. Sprinkle the toasted almond slices evenly over the apple mound.

Fold edges

Fold the exposed dough edge up and over the apples, pleating every 1–2 inches to create a rustic edge and leaving the center of the apples exposed.

Brush and sugar

Brush the dough edge and exposed apple edges lightly with the prepared egg wash. Sprinkle 1 tablespoon turbinado or coarse sugar over the dough and apples for sparkle and crunch.

Bake

Bake the galette at 400°F (200°C) for 30–38 minutes, until the crust is deeply golden and the apples are tender and juices are bubbling in the center. If the crust edges brown too quickly, loosely tent the galette with foil for the remaining bake time.

Rest

Remove from oven and let the galette rest on the baking sheet for 10–15 minutes to set and allow juices to thicken slightly.

Serve warm

Spoon a warm slice of galette onto dessert plates. Add one scoop of vanilla ice cream (about 1 scoop per serving) beside or on top of each slice. If desired, sprinkle 1 teaspoon lemon zest over the ice cream and galette for brightness.

Allergen note

Contains almonds (almond flour and sliced almonds). Ensure guests with nut allergies are informed.