• Elena

Galette mon amour

I don't know why I waited so long to bake a galette. Somehow I've always thought it would be complicated or simply not worth the effort. What is it in it that makes it special? Why should I even try?!

Turns our it was totally worth to try. Why?! Cause it's super simple and it's delicious. A flaky pastry that can be filled and decorated with anything you want, which creates a perfect alternative to a classic pie.

The recipe for the base is not my own. It popped up on my facebook feed a while back as a video from www.dansukker.se, only in that case with a rhubarb filling. While the original recipe didn't work perfectly for my taste in terms of the filling, the crust was definitely a keeper, and that's the base for this version too. Only now it's apple season and I can see my apple tree calling for me outside my kitchen window, so apple it is. Of course with cinnamon and a scoop of ice cream on top!


𝒞𝒾𝓃𝓃𝒶𝓂ℴ𝓃 𝒜𝓅𝓅𝓁ℯ 𝒢𝒶𝓁ℯ𝓉𝓉ℯ

180 gr all-purpose flour (3 dl)

1 tbsp light syrup (or sugar if you can't find syrup)

1 pinch of salt

150 gr cold butter

3 to 5 tbsp cold water

3-4 medium sized apples

1,5 tbsp sugar

1 tsp cinnamon

ca 60 gr cold butter

1 egg or milk plus raw sugar for decoration

In a large bowl, combine the flour, salt and syrup. Use a cheese slider to slice 150 gr butter into the bowl (or alternatively but it into small pieces). Make sure the butter is cold!

Mix the ingredients using a spoon, but don't overwork it. You want to have small pieces of butter left in it to make the crust flaky. Add the water a little at the time and use your hands to work the ingredients into a dough. Try to work the dough as little as you can and don't add too much water to it.

Form the dough to a ball, wrap it in plastic and let it rest in the fridge for at least 30 minutes, but up to two days.

Turn on the oven to 200 degrees and line a baking tray with parchment paper.

Sprinkle your kitchen counter with some flour, then roll your dough to a thin round circle. Place the circle on your baking tray.

Core your apples and peel them if you like (I left the peel on to give some color to the galette). Cut them in halves, then slice each half in very thin slices. Place the slices on the dough arranging them however you prefer in a circle. Make sure the layer of apples is not too thick, or the crust underneath will remain soggy.

In a small bowl, combine the sugar with the cinnamon and sprinkle over the apples. Place the remaining butter in slices or cubes above the apples (it will melt while cooking). Lift the dough over the apples, creating a crust on the edges of your galette.

Brush the crust with milk and sprinkle raw sugar over it (alternatively, mix an egg with one tablespoon of water and brush over the crust). Bake in the middle of the oven for 30-40 minutes, until the apples are soft and the crust is golden brown. Serve warm with vanilla ice cream.

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