Apple Galette – Copyright Coquere

Apple galette is a delightful departure from the traditional apple pie.


Apple Galette

Apple Galette a lighter take on apple pie. Apple galette is a delightful departure from the traditional apple pie. Originating from the French term «galette,» meaning flat cake, it offers a playful and flavourful alternative to the more time-intensive apple pie. This recipe places emphasis on precision in dough preparation to achieve the perfect balance of juiciness and crispiness. Serve it warm with ice cream for an irresistible treat that might just become your new favourite.



200 g spelt flour or plain flour
20 g sugar
1 tsp salt (optional if using salted butter)
150 g cold unsalted or regular butter of good quality
65 g ice-cold water



2-3 apples, approx. 300 g, finely sliced
50 g white sugar (adjust based on apple tartness)
15 g cornstarch
½ tsp salt
2-3 tsp cinnamon
Grated nutmeg to taste
2-3 tbsp lemon juice



30-40 g butter
2-3 tsp demerara sugar
Egg for brushing
Flaky Sea salt (optional, for contrast)


  1. Begin with the delicate dough. Ensure water and butter are ice-cold.
  2. Mix dry ingredients first, preferably in a food processor.
  3. Add cold, diced butter gradually while pulsing until the mixture is crumbly.
  4. Gradually add ice-cold water while pulsing, a maximum of 8-10 times.
  5. The dough should have a sandy texture, not a smooth consistency.
  6. Shape into a round flat dough, wrap in cling film, and refrigerate for about 1 hour.
  7. After chilling, roll out the dough on a lightly floured surface until you have a 31-32 cm diameter round.
  8. You may have to use your hands to shape the edges so they don’t split. Transfer the round onto baking paper on a baking sheet.


  1. Combine all dry ingredients in a bowl.
  2. Peel and slice apples thinly (approx. 04-05 mm).
  3. Gently mix apples with dry ingredients using hands.
  4. Add lemon juice, quickly fold it in, and let the mixture rest for about 10 minutes.


  1. Place apples in a ring on the dough, leaving a 4-5 cm border.
  2. Fold the edge without apples over the outer part of the apples.
  3. Brush edges with egg, sprinkle demerara sugar, add butter pieces, and pour remaining apple juice over.
  4. Optionally, sprinkle a bit of flaky sea salt for contrast.


Apple galette before baking


Baking: Bake in the middle of the oven, preheated to 190°C, for approximately 40-45 minutes until golden and crispy.


Serving: Enjoy the apple galette both warm and cold. It tastes fantastic straight from the oven, especially with vanilla ice cream.

Allergy: Contains gluten. Lactose-free with high-quality butter. High FODMAP due to apples; reduce by using spelt flour, but the tart will still have a high FODMAP content.

Read a somewhat comprehensive article about apples health benefits and nutritional content: Apples benefits

Read facts about apple as a fruit: Apples

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