Rainbow Apple Galette
A spiced apple galette that celebrates the quintessential flavors of fall!The best of the season’s fresh apple bounty pairs with warming spices and a buttery flaky crust for a deliciously colorful and rustic galette.
Ingredients
For the Dough
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour plus more for surface
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
For the Apple Filling
- 4-7 apples in different or the same colors about 1.5 pounds
- 3 tbsp granulated sugar
- 2 teaspoons cinnamon divided
- 1 teaspoon nutmeg divided
- 4 tablespoons butter
- 1.5 teaspoons vanilla extract
- 1 tablespoon brown sugar
Instructions
- To make the galette dough: pulse the flour, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
- Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Pre-heat oven to 400 F.
- Once chilled, remove the dough on a lightly floured surface. Cover a baking sheet/tray/dish with parchment paper. Either roll the entire dough out and transfer to parchment paper or roll out sections at a time and build the galette crust directly on the parchment paper, using your hands to pinch the pieces together. Chill back in the fridge while prepping apples.
- Thinly slice apples into roughly 1/8 thick slices or use a mandolin. Arrange the apples slices on top of dough by color (optional); gently fold edges of dough around apples.
- Sprinkle apples with granulated sugar, 1.5 teaspoons of cinnamon and ¾ teaspoon of nutmeg.
- Melt butter; off heat add vanilla and brush apples with 3 tablespoons of the mixture.
- Brush crust with remaining tablespoon of vanilla-butter mixture, sprinkle with brown sugar and remaining cinnamon and nutmeg.
- Bake, rotating once, until apples are soft and jammy and the crust is golden-brown, 40-50 minutes.
Notes
- When possible, buy local apples grown sustainably.
- For most flavorful results, use freshly grated whole nutmeg.
- Be sure to start with very cold butter for the flakiest and most delicate pastry dough.
- Dough must chill in the fridge at least 2 hours and up to 2 days; it will keep up to a month in the freezer.
- Embrace galettes inner chill and don’t worry about perfection when assembling.
- The galette tastes best straight from the oven, served warm.
- Serve galette with a scoop of vanilla ice cream or a dollop of whip cream.
- Store any leftovers at room temperature, wrapped tightly in plastic wrap, for up to 2 days.