Apple Galette Recipe

    By
    Ann Gentry
    -
    apple galette on a sheet of parchment paper
    Shutterstock.com

    An apple galette recipe like this is basically just a rustic apple tart recipe. Made with pastry dough, fresh apples, a pinch of spices, and some sugar, you’ve got an easy apple tart recipe that you can whip up any time you want.

    When making this dessert, you have a few different options for the pastry component. You can make an apple galette with puff pastry, or you can make the pastry component from scratch. You can also make an apple galette with a pre-made pie crust, which will produce a galette that’s more flaky than buttery like puff pastry. Any of these pastry options, however, will yield a beautiful base for this rustic apple galette.

    You also have a lot of options when it comes to the type of apples you can use for the filling. We love using a mix of Fuji apples and Granny Smith apples for a sweet and tart twist. To make this apple galette recipe even more aromatic and tantalizing, you’ll want to add in a little bit of cinnamon and orange zest to the filling as well.

    This easy apple galette recipe can be a substitute for a classic pie or just served any night of the week as a sophisticated, yet effortless dessert. If you decide to make your pastry from scratch, try out our recipe for a homemade, gluten-free pastry crust.

    Summary
    Cook time: 20 Minutes
    Prep time: 10 Minutes
    Idle time:
    Level
    Servings: Servings
    Unit:

    Ingredients

    Instructions

    1. Peel, core and slice apples into 1/8-inch slices. Toss the apples with the orange zest, sugar, and ground cinnamon.
    2. Preheat the oven to 400°F. Line a baking sheet with a sheet of parchment paper or a silicone mat. If using a round pastry crust, then simply place the crust onto the baking sheet. If using a square sheet of puff pastry, then cut the pastry into a round shape.
    3. Arrange marinated apple slices, overlapping slightly, in concentric circles onto the center of the pastry, leaving the edges of the pastry bare. Fold the pastry crust over the apples. Pinch together to seal.
    4. Brush the pastry with the egg wash, then bake the apple galette in the oven for approximately 20 minutes, or until golden and crisp. When the galette is done baking, immediately brush the apricot preserves over the entire tart.

    Additional information

    Updated by Beeta Hashempour on 7/30/2018

    Ann Gentry
    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.