Small Batch Apple Galette Recipe

First, make the galette crust. In a small liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk. Refrigerate while you prep the rest of the ingredients.
Prep the butter. Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
Mix the dry ingredients, then blend in the butter. In a medium bowl, whisk together the flour, sugar, and salt. Add the frozen butter all at once and use a pastry blender to blend and cut the butter into the dry ingredients until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout.
Add water and continue blending until the mixture forms a dough. Remove the ice water mixture from the refrigerator. Add 1 teaspoon of water at a time, using the pastry blender to blend the water into the mixture until just combined. When the dough is ready, it will form large clumps that stick around the pastry blender. You will use approximately 4 to 6 teaspoons of the water mixture—it’s totally normal to have water left over, I promise!
Finish forming the dough and refrigerate for at least 1 hour. Tip the dough out onto a lightly floured counter and quickly knead the dough into a rough ball. Wrap the ball tightly in plastic wrap and flatten to a small disc. Refrigerate for at least 1 hour, preferably overnight.
Shape the galette crust. Use a rolling pin to roll out the chilled dough to a 6- to 7-inch circle on a lightly floured counter. Use a pastry wheel or pizza cutter to trim the rough edges of the circle. Transfer to a parchment-lined sheet pan and refrigerate while you prep the apple filling.
Prep the apple. Pour the lemon juice into a shallow bowl. Slice the apple into ⅛- and ¼- thick half-moon shaped slices, placing them in the shallow bowl of lemon juice as you go. Toss occasionally to coat the slices in the lemon juice—doing so will prevent the slices from browning.
Fill and assemble the galette. Leaving a 1 inch border around the crust, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor, packing the rows very tightly.
Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges.
Whisk together the melted butter, honey, and salt for the filling and brush over the apples.
Refrigerate the assembled tart on the prepared pan while you preheat the oven.
Preheat the oven. Position a rack in the lower third of the oven and preheat the oven to 375°F.
Eggwash the galette crust. Once the oven is preheated, make the egg wash. Whisk together the egg white and water for the egg wash in a small bowl. Remove the pan with the galette from the refrigerator and, working quickly, use a pastry brush to brush the edges of the galette with the egg wash. Sprinkle the brushed edges with Demerara sugar.
Bake the galette. Bake for 38 to 40 minutes, or until the edges of the galette are golden brown and the apples are fork-tender. Cool the galette on the pan on a wire rack for 10 minutes before serving and slicing.
Serve and store. Serve warm, or at room temperature, with a scoop of your favorite ice cream. The galette is best the day it’s made, but can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover loosely with plastic wrap and refrigerate for up to 2 days.

Get the Recipe: Small Batch Apple Galette Recipe

Ingredients

For The Galette Crust

For The Apple Filling

Assembly

Equipment

Instructions