Rustic Apple Galette | Crispy & Juicy

Dough Preparation

• 1
  Either in a food processor or quickly with your fingertips, make fine crumbles from the cold butter, flour, powdered sugar, and a pinch of salt. Then add 3 tablespoons of ice-cold water, the egg yolk, and the lemon zest, and process into a smooth, only slightly sticky dough. Work quickly so the butter doesn't get too warm. Wrap the dough in cling film and let it rest in the refrigerator for at least 45 minutes.

Filling Preparation

• 1
  Once the dough has rested, prepare the apples. Peel, core, and cut them into thin wedges. In a bowl, mix with half of the brown sugar and the cinnamon. Preheat the oven to 180 °C and prepare a large baking sheet.

Shaping and Baking

• 1
  Roll out the dough directly on a lightly floured baking paper into a rustic circle about 0.5 cm thick. The edges don't have to be perfect. Transfer the paper with the dough onto the baking sheet. Distribute the apple wedges evenly on the dough, leaving a border of about 3-4 cm free. Then fold this border over the apples and press lightly. Sprinkle the galette evenly with the remaining brown sugar.
• 2
  Bake in the preheated oven for about 35 minutes, until the apples are soft and the dough is golden brown. If the dough starts to get too dark before the apples are cooked, cover it with aluminum foil. Let the finished galette cool briefly on the baking sheet. It tastes excellent still warm, ideally with a scoop of vanilla ice cream.