I was inspired to make this recipe when an influencer
I follow posted a beautiful peach galette. This version, developed by my mom after I showed her the peach version, is filled with tangy, spiced apples, is perfect for fall, and comes together easily with just a few basic ingredients.
Recipe was originally published in September of 2020 and updated in September of 2022
2 1/4 c Better Batter Flour
- 255g if using Original Blend OR 304g if using Artisan Blend
1 tsp (5.9g) table salt
3/4 c (143g) shortening*, butter, or dairy free margarine*
8-16 tbsp (118-236g) ice cold water
7-8 tart apples, about 1 kg or 2lb total
3/4 c (150g) granulated sugar
1/2 tsp (3g) salt
1 Tbsp (8g) Better Batter Flour
1/2-1 tsp (5.28-11.5g) ground cinnamon
dash nutmeg (optional)
1 Tbsp (14.2 g) butter, diced
*Allergy Substitute Suggestions
: Spectrum Naturals palm shortening, Fleischmann's unsalted sticks
Preheat oven to 375F and line a baking sheet with parchment paper.
Create the dough:
In the bowl of your mixer, combine Better Batter flour and salt, until the salt is evenly distributed. Cut in the shortening/butter/margarine, until the mixture resembles a combination of coarse cornmeal and small garden peas - you want this to appear crumbly, but not be too fine.
Add the water - using no less than 8 tbsp until the dough comes together. You can test the texture as follows: press together the dough (which should on sight be somewhat crumbly). If it presses/sticks together, and if the texture of the dough when pressed together is silky, slightly damp, and easily manipulated, you have used enough water. If the dough is still crumbly or dry to the touch, add additional water, until you get a cohesive dough that will stick together and roll out smoothly.
If you are using the Artisan Blend, wrap the dough tightly and chill for 20 minutes, to allow the psyllium to activate. If you are using the Original Blend, continue on with the recipe without resting the dough.
Create the Filling:
Peel, core, and slice the apples thinly and place in a large mixing bowl.
In a separate bowl, combine the sugar, salt, BB flour, cinnamon, and optional nutmeg, stirring well to combine. Add the sugar mixture to the apples in the bowl, and toss to combine. Set aside.
Assemble the galette:
Place parchment paper on your rolling surface. Lightly flour prepared parchment paper. Place dough on top of parchment and flour lightly. Roll dough out - dough may appear crumbly at first, but will smooth out as you go. Create a crust roughly 14-16 inches around and 1/8 inch thick. Transfer the dough, on the paper, to the cookie sheet.
Pile the prepared filling into the center of the pastry, leaving a border about 2 inches wide around all edges. If desired, arrange the top level of the fruit of the galette for visual appeal , creating a pattern. Bring the edges of the pastry up and over the filling, pleating the dough and compressing/crushing it lightly against the filling to adhere. Dot the top of the galette with butter/margarine.
Place in the preheated oven and bake for 45-55 minutes, or until the filling is cooked through and the crust is golden brown.
Remove from oven, and allow to cool at least 15 minutes before serving.
If desired you can add special touches, such as glazing the top of the galette with melted jelly to help the fruit shine.