Apple galette

Apple galette is one of the easiest pies to prepare.

The shortcrust pastry base could be bought ready-made and save time preparing it, but we do not recommend it because prepared at home it is worth it for how good it is and for the little time invested in preparing it.

The filling of this cake has a double apple flavor. On one side we will put a layer of apple compote and on top of it some finely cut apple segments seasoned with sugar and cinnamon.

We will only have to put it in the oven in a low saucepan that will act as a mold, leaving it perfectly cooked.

For 6 people

Time: 1h45min

Ingredients:

210 g of wheat flour

2 tbsp whole sugar

1 pinch of salt

150 g very cold butter, cut into cubes

3-4 tablespoons of ice water

Stuffed:

3-4 tbsp applesauce

2 pippin apples

½ tbsp cinnamon

2 tbsp whole sugar

A little lemon juice

1 tbsp chopped toasted almond flour

1 beaten egg to glaze the galette

Preparation:

In a bowl we mix the flour, sugar and salt. We add the very cold butter cut into cubes and using our hands we mix all the ingredients until they form a texture similar to breadcrumbs.

We add the water by tablespoons and as we see what the dough needs it, it should be a hydrated dough. The idea is not to knead but to compact the ingredients until they form a ball that we will wrap with plastic wrap and store in the refrigerator for 1 hour.

It can be made with both peeled apples and well-washed skin. Cut into thin slices (2-3 millimeters). We put them in a bowl with the lemon juice, sugar, flour and cinnamon. Mix carefully so that they do not break.

We lightly flour the work table and with the help of a rolling pin we stretch the dough leaving a thickness of 3 millimeters. We use the rolling pin to transfer the dough to the low saucepan and unroll the dough, leaving the edges outside of it.

We put the applesauce in the center of the dough, leaving approximately 3 cm free from the edges.

We distribute the apple slices on top of the compote.

We fold the edges of the dough inward without reaching the center, pressing so that they are well sealed.

While the oven is heating, store the cake in the refrigerator.

Preheat the oven to 200ºC with heat up and down.

Brush the dough with the beaten egg and sprinkle with chopped almonds.

Bake 30-35 minutes.

Note: You can accompany the galette with vanilla ice cream, whipped cream or creme anglaise.

Photographs and recipe by Sivia .