Simple Apple Galette

October 2, 2016

AppleGalette_1167 SMALL







2½ cups all purpose flour plus some for dusting
¼ cup light brown sugar
½ tsp. salt
1 cup cold butter, cubed
2 egg yolks
2‐4 Tbsp. heavy cream


Fruit Filling


6 granny smith apples
juice and zest of 1 organic lemon
1 Tbsp. cornstarch
1 tsp. cinnamon
1 tsp. ginger
½ tsp. allspice
3 Tbsp. local honey or 

3 Tbsp Lucero Honey and Ginger White Balsamic
½ tsp. fine sea salt


Almond Layer


¾ cups toasted almonds
½ cup sugar
½ tsp. salt
¼ cup butter
1 egg
3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil





1-  For the crust, pulse flour, sugar, and salt in a food processor

until combined.


2-  Add butter and pulse until mixture resembles course meal. Add

egg yolks and 2 tablespoons of the cream. Pulse until the dough

comes together, about 20 seconds. Add more cream if needed.


3-  Divide the dough in half and pat into disks. Cover in plastic and

refrigerate for an hour or freeze for later use.


Preheat oven to 375° F.


1-  For the almond layer run cool toasted almonds, sugar, salt in 

food processor until smooth


2-  Add chilled butter and egg and mix until integrated and the

consistency is smooth. Refrigerate until needed in a sealed



Option (Almond Layer Optional)


1-  Remove one disc of dough from the refrigerator and let sit

5 or 10 minutes until pliable. Dust with flour and roll dough

into a round or oblong shape about 1/4 inch thick.


2-  Roll dough onto a rolling pin and unroll onto a Silpat

nonstick baking liner or parchment paper and place onto an

insulated cookie sheet.


3-  Spread almond filling in the middle of this dough leaving 2.5"

around the edges. Place in the freezer for 15 minutes or until

you've completed the apple filling.


Apple Filling


1- Peel, core, and slice the apples and add those and all other

apple filling ingredients to a bowl and gently toss until

everything is integrated.


2- Place apples slightly overlapping in a spiral or other organized

pattern on top of the frozen almond filling drizzling with the

remaining juice from the bottom of the bowl.


3- Fold the edges of the crust inward, over the edges of the

apples, overlapping when necessary.




4-  Bake until everything is golden and any almond filling that has

risen through the apples has started to become crusty and brown.

This should take 30-40 minutes.


5-  Turn once after 20 minutes.


Serve warm and drizzled with

Lucero Ascolano Extra Virgin Olive Oil.


Taste Notes: Ascolano is Lucero Yellow Green Label-Med




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