Late summer is the time for all sorts of stone fruits and a lovely way to use them is in this simple puff pastry galette. This fabulous and easy Apple Galette is the way to go! We’ve used apples but any stone fruit will do and mixing them up will make a dazzling impression!
It’s just a fancy name for a simple pie! Everyone will think you’re a professional pastry chef!
Ingredients:
1 Puff Pastrysheet, thawed
1 egg for egg wash
1/2 teaspoon water for egg wash
4 Granny Smith apples, peeled, cored and sliced thin
1/2 Cup sugar
pinch of sea salt
small pinch of allspice
1/8 teaspoon cinnamon
2 Tablespoons of butter, cold and diced into small pieces
1 teaspoon raw sugar for crust
Directions:
Preheat oven to 400 degrees
Unfold thawed puff pastry. If it cracks, don’t panic! Just press the seams together with wet fingers.
Line a 4 sided baking sheet with parchment paper and place the puff pastry on top.
Place apple slices in a bowl and toss with the sugar and spices. NOTE – be sure the apples are sliced thinly or they will not cook by the time the pastry is done.
Now arrange the apple slices how you would like – leaving an inch of pastry exposed all around. Overlap the apples as pictured because they will shrink when cooking. Place the cubed butter pieces all around the pastry.
Make the egg wash with the water and egg, mixing thoroughly. Fold the inch of pastry towards the center and Using a pastry brush, brush the edges with the wash and then sprinkle the raw sugar on top of the edge only.
Bake for about 15 minutes or until the puff pastry is golden and the apples tender.
Traditional French recipes coat the galette with Calvados and apricot preserves mixed together and brushed on top while still warm.
There’s nothing wrong with serving it just as is out of the oven with some delicious vanilla ice cream! It’s amazingly simple – try it and soak in all the compliments!
