Sweet · Moderate
Brown-Butter Apple Galette
A galette is a pie without the fuss — no tin, no blind baking, no fluted edges to crimp. Just a single round of buttery pastry folded over whatever fruit is best that week.
Time1 hr 30 min
Makes1 galette, serves 6
Ingredients
Pastry
- 250 g stone-milled white flour
- 150 g cold butter, cubed
- 1 tbsp sugar
- Pinch of salt
- 60 ml ice water
Filling
- 4 firm apples, thinly sliced
- 40 g brown-butter crumble
- 2 tbsp sugar
- 1 tbsp cider, to glaze
Method
Scroll through — the rail follows your place.
10 min + chill
Make the pastry
Rub butter into the dry ingredients, add ice water, and bring to a rough dough. Chill for at least 30 minutes.
- 2
10 min
Roll & fill
Roll to a rough round, pile the apples in the centre, and scatter over the crumble — leaving a wide border.
- 3
5 min
Fold & glaze
Fold the border up over the fruit in loose pleats, brush with cider and dust with sugar.
- 4
45 min · 200°C
Bake
Bake until the pastry is deep golden and the apples are tender and caramelised at the edges. Cool slightly before slicing.
