Lightly spiced and with the natural sweetness of the apples and grapes with a crumbly, flaky crust this galette has all the homey goodness of a classic apple pie.
The light snoring of my 17-year old cat snoozing next to me was the only sound in the house and music to my ears. The previous week filled with appointments and social engagements, the solitude and quiet this morning were a welcome change for this introvert. My husband had left home for an early appointment but not before lighting a fire to keep me and the kitty warm this morning so I couldn’t resist sipping my cup of tea in the living room instead of the kitchen.
It was the best time to prepare this post as I couldn’t wait to share this galette recipe with you. I had been craving an apple treat and after two failed attempts with an apple loaf recipe I threw in the towel (temporarily) and went with a variation of a tried-and-true recipe from my archives instead.
My local markets have been stocking wonderfully crisp, sweet grapes lately so I’ve been bringing home a bag with each grocery run. I love the extra sweetness that time in the oven gives them so I couldn’t resist adding them to my favorite apple tart.
Lightly spiced with cinnamon and allspice the apple-grape filling is just sweet enough but loaded with all the homey goodness of a traditional apple pie. This crust is flaky and foolproof, too. It doesn’t make sense that classic apple pie intimidates me when the preparation is essentially the same as for this galette. Somehow the absence of a pan or the suggestion that a free form tart is more forgiving of imperfections makes the latter my kind of sweet treat to make.
Galette Baking Tips
If you’re the opposite and the idea of forming this dessert without a pie pan scares you, feel free to use a round pan to help the dough keep its shape while it’s baking. I’ve used my cast iron skillet with great results in the past. If the dough does collapse while it’s baking, don’t worry. Halfway through the baking time simply take the pan out of the oven and fold the partially-baked dough over the filling again and it should stay in place. This will just add to your galette’s rustic charm. Just be sure your dough is chilled before you bake. If the dough feels too soft after rolling it out, don’t hesitate to chill it in the refrigerator for 10-15 minutes before filling and baking it.
Lightly spiced and with the natural sweetness of the apples and grapes with a golden, flaky crust this galette has all the homey goodness of a classic apple pie.
For the Pastry
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 pound cold, unsalted butter, diced (1 stick)
- 2 tablespoons ice water
- 1 egg, lightly beaten
- Turbinado sugar for sprinkling (optional)
For the Filling
- 2 apples, peeled and sliced (I use Fuji)
- 12-15 grapes, halved lengthwise
- 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Prepare the pastry: Using a food processor fitted with a steel blade, pulse the flour, sugar and salt a few times until combined. Add the butter and pulse until the butter is the size of peas, about 12-15 times. Add the ice water and pulse to combine, stopping just before the dough becomes a solid mass. Turn the dough onto a floured surface and press into a disk. Wrap with plastic wrap and refrigerate for at least one hour (can be prepared the day before).
Fill and bake: Preheat your oven to 400ºF. While the oven preheats, toss the filling ingredients together in a large bowl.
Roll the pastry dough into an 11- to 12-inch circle on a lightly floured surface. Transfer to a baking sheet lined with parchment paper or silicone mat.
Arrange the filling ingredients on top of the dough leaving a 1 - 1 1/2 inch border all around. Fold the border over the fruit mixture, pleating to make a circle. Brush the surface of the dough with the egg and sprinkle with turbinado sugar if using.
Bake for 35 minutes (rotating the pan halfway through) or until the dough is golden and the inside bubbly. Serve warm or at room temperature.