Apple Galette
Cook time
Total time
Recipe type: Sweets
  • 1½ cup all-purpose flour
  • ½ cup instant flour, Wondra or Pillsbury Shake and Blend
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1½ sticks (12 Tablespoons) butter, cut into cubes and chilled
  • 7-9 Tablespoons ice cold water
  • 1½ pounds (4-5 apples) apples, Golden Delicious, Granny Smiths, or Empire
  • ¼ cup sugar
  • 2 Tablespoons butter, cut into small cubes
  • 2 Tablespoons apple jelly
  1. Place the all purpose flour, instant flour, salt and ½ teaspoon of sugar in a food processor and give it a whirl.
  2. Cut the butter into chunks and place it in the freezer for at least 10 minutes. Add to the food processor and pulse a few times, until the chunks of butter are cut in throughout the dough in pebble size pieces.
  3. Add the icy water, 1 Tablespoon at a time. You definitely don't want to add too much water, or the crust will be stiff, hard and won't have the tender, flaky texture that you're aiming for. It should look crumbly and loose, but when you pinch it with your fingers, it stays together.
  4. Dump it out on the counter and sort of form a rectangular shape. Starting at the end away from you, use the palm of your hand to rub the dough against the counter a small section at a time, until you come to the dough closest to you. Start at the beginning and do this one more time. Form a square or rectangular shape, about 4 inches, wrap the dough in plastic wrap or aluminum foil and chill in the refrigerator for at least 30 minutes - 1 hour.
  5. You can make the dough ahead of time and keep it well wrapped in the refrigerator for up to 2 days or frozen for up to 1 month.
  6. Preheat the oven to 350 degrees.
  7. Take the dough out of the refrigerator and let it thaw slightly for 5-10 minutes, just so it's soft enough to roll out. Cut a parchment paper into a 16x12 inch rectangle. Flour the parchment paper, and roll out the dough right over top of the parchment paper.
  8. When you have rolled out the dough until it extends beyond the parchment paper just a bit, cut off the excess dough. You will have a perfect rectangle. Pick up the parchment paper and transfer the dough onto a rimmed baking sheet.
  9. Fold the edges of the dough over to create a thin frame around the tart.
  10. Prep the apples by peeling them, coring them and cutting into ⅛ inch thick slices. Starting in a corner, place the apples on a diagonal, on top of the dough. Place the apple slices so they cover the top apple slices about halfway.
  11. Sprinkle with ¼ cup of sugar. Cut the remaining 2 Tablespoons of butter into small chunks and sprinkle the butter over the apples too.
  12. Bake for 45-55 minutes.
  13. Melt the apple jelly in the microwave just until it softens and melts. Use a pastry brush to brush the melted apple jelly over the apples.
  14. Enjoy with some ice cream or whipped cream.
Recipe by Olga's Flavor Factory at