Buy all ingredients right below the recipe
For the Dough
- 150g cold butter
- 190 g flour (Type 405)
- 30 g powdered sugar
- A pinch of salt
- 3 tbsp ice-cold water
- 1 egg yolk
- Zest of half an untreated lemon
For the Filling
- 5 large apples
- 50 g brown sugar
- ½ tsp ground cinnamon
Preparation
- 1In a food processor (or with your fingertips), process butter, flour, sugar, and salt into fine crumbs. Then add 3 tbsp ice-cold water, the egg yolk, and the lemon zest. Quickly knead into a smooth, slightly sticky dough, making sure no visible pieces of butter remain. Wrap the dough in cling film and let it rest in the refrigerator for at least 45 minutes.
- 2After the resting time, prepare the apples. Peel, core, and cut into thin wedges. Place in a bowl and mix with half of the sugar and the cinnamon. Preheat the oven to 180 °C and line a large baking sheet with baking paper. Roll out the dough directly on lightly floured baking paper into an irregular circle about 0.5 cm thick — the edges don't have to be perfect — and place it on the baking sheet.
- 3Distribute the apple wedges evenly over the dough, leaving a 3–4 cm wide border. Fold the edges over the apples and gently press down. Sprinkle the remaining brown sugar evenly over the galette and bake in the preheated oven for about 35 minutes, until the apples are soft and the crust is lightly golden brown. If the crust browns too quickly while the apples are still firm, cover with aluminum foil and continue baking. Let the baked galette cool slightly on the baking sheet, then serve warm — preferably with a scoop of vanilla ice cream.
