On the weekends we eat galette! When I was younger I used to make galettes with my father on Sundays. Sometimes they were savoury filled with pears and goat cheese, other times with something more simple, apples and cinnamon or a blackberry filling. The success for a good galette, however, is to use French butter in the rough puff crust – a crucial ingredient according to my father, as it gives the crust an extra flaky texture and buttery flavour.
- 250 grams flour
- 1 teaspoon salt
- 170 grams cold unsalted French butter cubed
- 1 tablespoon cold water
- 1 tsp. Cinamon
- 3 tbsp. , packed brown sugar
- Juice of 1/2 lemon
- Pinch of salt
- 1 egg
- In a bowl of a food processor, place flour and salt; pulse until combined. Add cold butter and pulse until the mixture is crumbly. With processor running, add ice water, 1 tablespoon at a time, just until the dough comes together. Turn out dough, and shape it into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 200°C. Line a pan with baking paper.
- On a lightly floured surface, roll dough into a 14-inch circle, about ¼ inch thick. Transfer to prepared pan.
- Combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt in a large bowl. Gently fold to coat apples.
- Arrange apple slices on top of the dough, leaving a 3cm border around the edge. Overlapping as needed.
- Fold edges of dough over apples.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto the dough and sprinkle with sugar.
- Put in the middle of the oven for 30 mins.
- Enjoy with ice cream, crème fraîche, lightly whipped cream or just on its own.
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Jag blir så otroligt glad om ni klickar på det lilla hjärtat så jag vet ifall ni gillar det jag gör.20