Petite Rustic Apple Galette

Rustic-Apple-Galette.jpgRustic is a great word. In “Patti Land,” it means, “lower your expectations and you’ll get a lovely outcome.” Rustic Apple Galette — it’s PIE, but rough around the edges, hand crafted, simple ingredients. Yummy yet unassuming, it can possibly result in the guy proposing marriage. This, or a perfectly roasted chicken. Hell… make the chicken, make the dessert and start shopping for wedding dresses.

Imported Photos 00227At Camp Blogaway, we refer to the cabins as “rustic” to avoid ANY expectation of hotel-comparable rooms, ‘tho the cabins have central heat and indoor bathrooms. Almost Rustic is a better term here.

A galette is by it’s very nature “rustic” — the pie without the pan. An open-air turnover. A tart that’s free-form. The type of crust recipe is up to you – store bought ones work just fine. Your choice of fruit is also free-form: apples, plums, figs, peaches, blueberries, cherries, keep going.  But if you make it savory, I think that morphs a galette into a pizza. Make sense?

This is a petite galette.  It’s 8 inches, you’ll get four portions.  The crust is a cookie-type, more crumbly than a traditional pie dough.

Petite Rustic Apple Galette


  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, very cold, cut into 1/2 inch slices
  • 1 egg, room temperature, slightly beaten
  • 1 teaspoon fresh-squeezed lemon juice

In the bowl of a food processor, place all ingredients. Pulse until blended, and turns into a ball. It won’t take long. Turn dough onto a piece of wax paper, squeeze to form a ball, refrigerate while you prepare the filling.


  • 2 granny smith apples, peeled, cored and sliced thinly
  • 1/3 cup brown sugar
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 teaspoon cinnamon
  • 2 tablespoons flour
  • 2 tablespoons milk
  • 1 tablespoon sugar
  • 2 tablespoons apricot jam, warmed slightly to liquefy

In a medium bowl, mix together apples, sugar, lemon juice,  cinnamon and flour until apples are evenly coated.  Set aside.

Preheat oven to 400 degrees F.

Line a baking pan with parchment paper.  Place dough in center and, using your fingers, press to form a 10-inch round.

Pour apple mixture into the center of the dough.  Leaving a 2-inch edge of crust all around, move the slices around to flatten out and fill the center. Carefully lift the outer edges of the pastry and fold over the apples to form a 2-inch edge. Make a fold every few inches to help the dough lay flat.

Brush crust edge with milk and sprinkle lightly with sugar.  Bake in the 400 degree F oven 45 to 50 minutes, or until apples are fork-tender and crust is golden brown.  Remove from oven and, while still hot, brush the apples with apricot jam.

Makes 4 servings.

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{ 4 comments… read them below or add one }

1 Worth The Whisk May 25, 2016 at 9:32 pm

Good suggestion. My other galette recipe DOES have flour so I adjusted the recipe above, thank you!

2 house elf May 24, 2016 at 7:11 pm

comes together easy but theres no thickener in the filling. I went against my better judgement and followed the recipe as written wayyyy too juicy bubbled out everywhere made a huge smokey oven mess! Looks tasty but would definitely recommend adding a tablespoon or two of flour to the apples for thickening!!!

3 Tim McGrath June 22, 2012 at 1:01 pm

One correction. A galette is a thin pastry using puff pastry that has much less fruit than a pie or crostada. A galette is also used pertaining to a potato galette. Again a thin layer of potatoes arranged in a concentric pattern and is usually browned and crispy on both sides. What you have pictured here is a crostada.

4 Tori @ The Shiksa in the Kitchen June 22, 2012 at 11:25 am

Beautiful galette, Patti. I can almost taste it through the screen. 🙂

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