Apple Cinnamon Galette


I confess. I have begun watching Downton Abbey and I LOVE it! I started watching earlier this week and am now almost done with season 3. Now another confession. You know when you are thinking in your head and have thoughts to yourself? Well…since I’ve been so infatuated with Downton Abbey…those thoughts have been with British accents. Call me weird but that is what happens when you listen to British actors episode after episode.


Recently, I’ve come across an article by Bon Appetit which makes an apple galette. A galette is a french pastry that is traditionally made with pastry dough and filled and glazed with fruits. And then I did some more research for “apple galette” and found so many different variations, I took a little from everywhere. I used the basic pastry dough from Bon Appetit, the cinnamon sugar and honey from Food & Wine, the butter dot topping from Ina Garten, and the folding technique from HowTo.


I must say, taking so many different components from so many different places made me worry if they would go well together. But the basic flavors of cinnamon sugar and butter tend to blend well together, so I knew it was going to be a win. As I sliced right into it, the crust came out beautiful and crispy, just the way a good tart dough should. The apples were sliced thinly enough where they just sunk into each other as they baked and the cinnamon brought me right back to the fall. Beautifully simple and superbly delish.


Cinnamon Apple Galette

Basic Tart Dough, Bon Appetit

1 Tbsp sugar

1/2 tsp salt

1 c flour

6 Tbsp chilled unsalted butter, cubed

1 large egg, beaten

Whisk sugar, salt, and flour in a medium bowl. Add butter and use a pastry cutter to cut in the butter until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle one beaten egg over the flour-butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.


2 Fiji apples

1/4 c sugar

1 Tbsp cinnamon

honey to drizzle

1 Tbsp unsalted butter, cut into small cubes

Set out the chilled pastry dough to slightly soften. Cut the apples in half, then remove the core and thinly slice. In a small bowl, mix the sugar and cinnamon.


Preheat the oven to 375 degrees.

Lightly flour a flat surface and your rolling pin. Roll out the pastry dough into a circle as thin as possible. Transfer it onto baking sheet. Lightly sprinkle half of the cinnamon sugar onto the dough. Lay out the apple slices in a circle, leaving a 1 inch edge. Save the smaller slices of apples for the center and use the larger slices for the outer, overlapping as you spiral towards the center. You may or may not use all of your apple slices, depending on how thinly you sliced it. Lightly drizzle honey over the apples and spread most of the cinnamon sugar on top of the apples, leaving about 1 Tbsp.

Fold the 1 in edge of the dough up over the apples at the edge and make your way around until it is completely folded. Sprinkle the remaining cinnamon sugar on the edge. Evenly spread out the small cubes of butter on top of the apples.

Bake for 30-40 min until the dough is completely crisp and apples are browned.


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