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Galette Recipe

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A rustic, free-form galette with a buttery, flaky all-butter crust that can be filled with sweet or savory ingredients. This foolproof recipe delivers bakery-worthy results without requiring advanced baking skills or special equipment.

Ingredients

Scale

For the Galette Dough:

  • 1¼ cups (155g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • 3-4 tablespoons ice water

For Sweet Fruit Filling (Apple Cinnamon):

  • 3 medium apples, peeled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into small pieces

For Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon milk or cream
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

Make the Dough:

  1. In a food processor, combine flour, sugar, and salt. Pulse 2-3 times to mix. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  2. Drizzle 3 tablespoons of ice water over the mixture and pulse just until the dough starts to come together. If it’s still too dry and crumbly, add the remaining tablespoon of water, one teaspoon at a time.
  3. Turn the dough out onto a clean work surface and gently knead it 2-3 times until it forms a cohesive ball. Don’t overwork it—you should still see small butter streaks, which create flakiness.
  4. Flatten the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.

Prepare the Filling:

  1. While the dough chills, prepare your filling. For apple galette, combine sliced apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a bowl. Toss until apples are evenly coated. Set aside.

Assemble the Galette:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Don’t worry about perfect edges—rustic is the goal! Transfer the dough to the prepared baking sheet by loosely rolling it around your rolling pin, then unrolling it onto the parchment.
  3. Arrange the filling in the center of the dough, leaving a 2-inch border around the edges. Dot the fruit with small pieces of butter.
  4. Gently fold the edges of the dough up and over the filling, overlapping and pleating as you go around the circle. The center will remain open.
  5. Brush the folded edges with egg wash and sprinkle with coarse sugar for a beautiful golden finish.

Bake:

  1. Bake for 38-42 minutes, until the crust is deep golden brown and the filling is bubbling. If the crust browns too quickly, tent the edges with aluminum foil.
  2. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Dough Temperature: Keep everything cold! If your kitchen is warm or the dough becomes too soft while working with it, pop it back in the refrigerator for 10-15 minutes.
  • Savory Variation: For a savory galette, reduce sugar in the dough to 1 teaspoon. Fill with roasted vegetables, cheese, and fresh herbs. Brush with olive oil instead of egg wash.
  • Blind Baking: Not necessary for galettes since the bottom bakes directly on the hot baking sheet.
  • Serving: Galettes are best enjoyed the day they’re made, but leftovers can be stored and reheated.

Nutrition

Find it online: https://focialy.com/galette-recipe/