Rustic Apple Cinnamon Galette

Thin apple slices sit inside a folded pastry crust in this free-form galette. Cinnamon and a little lemon juice flavor the filling without hiding the fruit.

Ingredients

• 200 g all-purpose flour
• 110 g cold butter
• ¼ tsp salt
• 60 ml ice-cold water
• 3 medium apples
• 60 g sugar
• 1 tsp cinnamon
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 large egg, beaten

Method

1. Mix flour and salt. Cut in 100 g cold butter until pea-sized pieces remain. Add cold water gradually, using only enough for the dough to hold when pressed. Form a disk, cover and chill for 30 minutes.
2. Heat oven to 200°C / 400°F. Core apples and slice about 3 mm thick; peel if desired. Toss with 45 g sugar, cinnamon, cornstarch and lemon juice.
3. Roll dough on a lightly floured surface into a roughly 30 cm circle. Transfer to a parchment-lined baking sheet before filling.
4. Arrange apples in the center, leaving a 5 cm border. Fold the border over the edge of the fruit, pleating as needed and leaving the middle exposed.
5. Dot apples with the remaining 10 g butter. Brush pastry with beaten egg and sprinkle the remaining 15 g sugar over the pastry. Bake for 35–40 minutes until the crust is golden underneath and apples are tender.
6. Cool on the tray for 15 minutes before slicing into six wedges. The free-form shape is meant to look rustic; let fruit juices settle before cutting.
7. Refrigerate leftovers within two hours for up to three days. Reheat in an oven until warmed through to refresh the pastry.

Keep butter in small pieces

Visible butter pieces create flaky pockets. Avoid working the dough until the butter completely disappears.

Slice apples evenly

Thin, even slices cook in the same time as the pastry. Thick chunks can stay firm while the crust browns.

Transfer before filling

Move the rolled dough onto its baking sheet before adding apples. A filled raw galette is difficult to lift without tearing.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Cool on the tray for 15 minutes before slicing into six wedges. The free-form shape is meant to look rustic; let fruit juices settle before cutting.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat in an oven until warmed through to refresh the pastry.