This galette recipe is as versatile as it is delicious. Nearly any variety of apple will work and this quick and easy crust can be used with virtually any fruit you'd like to use in a galette.
For the dough:
- 1 1/2 cup all purpose flour
- 1/2 cup whole wheat or spelt flour
- 2 tablespoons sugar
- pinch of salt
- 1 cup butter, cut into small cubes and kept cold ice water
For the filling:
- 3-5 apples, cored and thinly sliced ( Honeycrisps work great but most varieties work great)
- 1/2 cup + 1 tbl dark brown sugar
- 1 egg, whisked
First, make the dough:
Combine flour, sugar and salt in a large bowl. Add the butter and toss to coat. With the tips of your fingers press the butter into the flour mixture until they are all coated and in small pea-sized pieces. Drizzle in the ice-cold water 1-2 tablespoons at a time, pausing to gently work to combine the dough until it holds together.
Transfer dough to the fridge, covered tightly, and refrigerate for at least 30 minutes.
Preheat the oven to 400 degrees F.
Remove the dough from the fridge. Place on a floured surface and roll out into a large rough circle/oval-like shape, approximately 1/8" thick.
Carefully transfer to a parchment lined baking sheet. Spread 1/4 cup of the dark brown sugar over the dough leaving 2 inches plain around all sides. Top with the sliced apples fanned out on top of the sugar, sprinkle the other 1/4 cup dark brown sugar on top. Fold the edges of the crust up around the fruit. Brush the crust with the egg and sprinkle 1 tablespoon of sugar on the crust.
Bake for 40-60 minutes or until the crust is golden brown.