After doing research this week I ended up only being more confused than when I started. I think of a galette the same way I’m sure many Americans do – a rustic, freeform tart with some sort of fruit in the middle. But unfortunately (and confusingly for those of us that don’t speak French), a galette is pretty much any round-ish doughy pastry with absolutely any filling in the center. Galettes can be made out of crepes or puff pastry or pie dough, they can use butter, lard, buckwheat flour, eggs… pretty much anything.
There is one in particular that I really want to try called the galette complete. The pastry is filled with ham (I would do sans ham, maybe veggies?), a whole egg and grated cheese, then baked to create “complete” meal. Sounds great to me.
There is even a children’s song about galettes! Translated, it says, “I like galette, do you know how? When it is made well, with butter inside.” Well children, that is exactly what we are going to do. All butter piecrust is the only way to go. You can use this pie dough recipe for just about anything. It will make one double crust pie, two single crust pies, about a dozen pocket pies, or of course, these delicious galettes.
P.S. I love this article from David Lebovitz about galettes, he is great.
Individual Apple Galettes
Makes 10-12 individual galettes or 2 large
All butter pie dough
- 2 1/2 cups flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup (two sticks) unsalted butter, very cold, cubed
- 4-8 Tbsp ice cold water
- 10-12 Tbsp jam or preserve – 1 Tbsp per galette, any flavor you like, I used black raspberry
- 3-4 medium apples, thinly sliced
- 1 Tbsp lemon juice
- 1/4 cup sugar
- 1 Tbsp cinnamon
- 1 egg for wash
- turbinado sugar for sprinkling
First prep your dough. I always use my hands to make pie dough, it gives me more control over how big the chunks of butter are, and its just a lot more fun than using a food processor.
Start by combining the flour, sugar and salt, then start to work in the cold butter by pinching it between your fingers into the flour mixture. If the butter starts to warm up just put the whole bowl in the refrigerator for a couple minutes to cool it back down.
When you’ve worked the butter enough to create a chunky, sandy mixture, slowly begin to add the cold water – it acts as a glue to hold everything together. Knead the dough into a ball, making sure to not over knead, cut into equal pieces (balls about the size of a jumbo egg for the mini galettes), flatten into disks, wrap in plastic wrap, and refrigerate while you make the filling.
Combine sliced apples with lemon juice, cinnamon and sugar, stir gently to coat. Preheat oven to 400 degrees.
Begin to assemble the galettes. First roll the dough balls into circle-ish shapes (don’t be a perfectionist) about 1/4” thick. Spread each circle with a little jam, leaving a 1” border.
Now add the apples, I chose to just pile them on, but if you want to make a pretty spiraly design, go for it. Turn any extra apples into delicious apple sauce like Peter did for me.
Then, going around the edges, fold up the sides of the circle, overlapping the dough as needed to keep everything inside.
Brush with a beaten egg and sprinkle with turbinado sugar.
Bake for 30-40 minutes until golden brown and bubbly, make sure to rotate half way through!
This recipe helped me discover that the kittens do not like apples… even free floor apples.