My Favorite Apple Galette

This is one of my go to recipes. Although it may seem intimidating at first, it’s important to keep in mind that this is a rustic tart, it’s not meant to be perfect.

*If you’re short on time feel free to use store bought pastry dough.

Serves 6-8

• 2 1/4 cups all purpose flour
• 1 cup butter, cut into small cubes and chilled
• 1/2 cup ice water
• pinch of salt
• 6 Granny Smith apples, peeled, cored and sliced into 10th’s
• 1/2 cup white sugar
• 1/2 lemon, juiced
• 2 tsp cinnamon
• 1 tbsp corn starch
• 1/4 cup milk
• 1/3 cup turbinado sagar (white sugar will do if turbinado is not available)

Pie Dough

1. In a large food processor (this can be done by hand) combine flour, butter and salt. Blitz just to mix slightly. Slowly add the water while food processor is on until a loose mix has formed. (Do not over mix!)
2. Empty your dough onto a lightly flowered surface and kneed into a ball.
3. Cover tightly in plastic wrap and refrigerate for 30 minutes or up to 3 hours.

Preheat your oven to 180ºC.

Apple Filling

1. Once you’ve peeled, cored and sliced your apples place them into a large bowl.
2. Add in your sugar, cinnamon, lemon juice and corn starch. Mix until apples are fully coated. Set aside to rest.

Assembly

1. Remove your pie dough from the fridge and roll out on a lightly flowered surface until it forms either a rectangle, circle or square. The dough should be about a 1/4 inch thick. (*Any shape will do, just keep in mind that the shape you roll out will be the shape of your tart once it’s baked).
2. Place your rolled out dough in the center of a parchment lined baking sheet.
3. Take your apples and spoon them out onto the dough, leaving at least an inch of dough around the edges.
4. To make the crust fold the edges over the apples, pinching together the bits of  dough that overlap. This is what will keep your tart together.
5. With a pastry brush (or your fingers), brush the exposed edges with milk.
6. Dust edges with turbinado sugar.
7. Place in center of oven and let bake for 40 minutes or until edges are golden and crisp.

Enjoy!