This is one of my go-to desserts and most requested from the family. It’s easy to make, only requires a few ingredients and is great for a weeknight dessert or a dinner party. Apples are on hand all year so it’s usually what I make but during the summer there is an endless list of opportunities. Peaches, berries, plums – they all work great with this recipe with some minor tweaks. For example, lemon and blueberries are a match made in heaven so I always add a little lemon zest to a blueberry galette (or crumble, pie, etc.) and peaches pair well with almonds so I add a dash of almond extract to a peach galette. This is a base recipe that can be customized based on your favorite fruit, time of the year or how you will be serving. One of the things that makes a galette so easy is a crust shortcut – store-bought dough in every refrigerator case in every supermarket. Yes, you could make your own crust, and I have, but this is a great substitute and allows you to pull this dessert together in minutes, literally. One box has two rolls (find it near the slice and bake cookies or biscuits) and I always have some on hand (lots of other ways to use it but that’s for another post!). I’m all for a good shortcut and this is one of my favorites.
Ingredients
2 – 3 Apples (firm, like Granny Smith or Fuji)
2 tbs White sugar
1 tsp Corn starch
½ tsp Cinnamon
Pinch Salt
1 tbs Butter
1 Egg, beaten with a little water for the egg wash
2 tbs Turbinado sugar for the edges
1 roll Refrigerator dough
Directions
Let the dough come to room temperature. I usually leave it on the counter while I am making the filling.
Preheat the oven to 375.
Peel, core and slice the apples. (I like a thin slice for these). In a bowl, combine the apples, white sugar, corn starch, cinnamon and salt.
Unroll the dough onto a piece of parchment paper on a foil lined cookie sheet. Place the apple mixture in the center, leaving about a two-inch edge. Cut the butter into small pieces and place on to op the apples.
Fold the dough up onto the apples, leaving the center exposed.
Brush the folded dough with the egg wash (including between the folds) and sprinkle with the turbinado sugar.
Bake, rotating the pan once, till the galette is golden brown and the filling is bubbling. Let sit for 20 minutes before serving.
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