What is easier than baking a pie? Making a Galette!! You will impress your guests without spending hours in the kitchen baking. Making a Galette is such a great and fun way for beginner bakers or even those with experience, who are looking for an easy yet decadent dessert, to make. With just a few simple steps you can serve this beautiful dessert any night of the week.
Not only is it simple to make, you can fill it with anything you like. Galettes can have a sweet filling, such as berries or chocolate. The sweet Galette is great to serve as a dessert. They can also be made with a savory filling to slice up and serve for a meal. For a savory filling, you could use roasted veggies, tomatoes, spinach, potatoes or even chicken. The possibilities are endless. If you need help deciding what to fill your Galette with, try choosing ingredients that are in season. Summer is a great time to use berries such as blueberries, strawberries and blackberries. Peaches, Figs and tomatoes are also in season and would all be great to use in a Galette.
Making a Galette was a fantastic way to get my daughter, Emma, in the kitchen with me for a fun baking project. Emma is a beginner baker so I am always looking for easy recipes that I can teach to her. Most importantly, it has to be a fun & tasty project. I let her choose the main ingredient for our Galette. Her choice was apples; she loves Granny Smith apples. With my Caramelized Apple Galette recipe, I taught her how to peel an apple. I first impressed her with my ability to peel an apple so I was left with one long string of apple skin! She thought that was so cool. If you peel enough apples, you can eventually accomplish that talent! Emma learned how to caramelize the apples, fill the pie dough, roll up the sides and bake it. Emma was impressed, not only with how simple our Galette was to make, but also how delicious it was.
The only challenging part of this recipe was teaching her how to pronounce the word “Galette”!! I have actually heard chefs pronounce it differently; some pronouncing it with a silent “t” and some who do not. We had quite a few laughs over that word. Whatever you do, enjoy some easy and fun baking in the kitchen! What will you fill your Galette with?
Caramelized Apple Galette
Makes approx. 6-8 slices
5 Granny Smith Apples, peeled & thinly sliced
2 Tablespoons, Butter, unsalted
1 Teaspoon, Ground Cinnamon
1/2 Cup, Dark Brown Sugar
1 Teaspoon, Kosher Salt
1 Teaspoon, Pure Vanilla Extract
6 oz., Baking Raisins
1 Tablespoon, All-Purpose Flour
1 Pie Crust *store-bought or homemade (For a homemade recipe see below link)
1-2 Tablespoons, Milk, to brush onto pie crust
1 Teaspoon+ Sugar, to sprinkle on pie crust
Preheat oven to 400 Degrees. Spray a baking sheet with cooking spray. Place a Silpat sheet on top of the baking sheet and set aside.
Peel all the apples and then thinly slice them. Heat a cast iron skillet on the stove over medium-low heat. Add the butter and once it melts add the apples to the pan. Cook for 1-2 minutes then add the cinnamon, brown sugar, salt and vanilla and stir well. Cook until apples just start to become tender.
Add the flour, mix well and cook for another 1-2 minutes. This will help to thicken up the mixture. Turn the heat off and add the raisins. Mix just until the raisins and apples are combined.
Roll the pie crust out and place onto the Silpat sheet (on the baking sheet). Place the apple & raisin mixture onto the middle of the pie dough. Gently push the mixture around leaving the outer edges open.
Start to fold in the edges of the pie crust. You can pinch it together if it isn’t staying in place. Using a pastry brush, brush the outer edges of the dough with milk then sprinkle the entire Galette with sugar. Bake in the oven at 400 degrees for 20 minutes. Then turn the heat down to 375 degrees and continue cooking for approx. another 25-30 minutes. The crust should be a nice golden brown.
Remove the Galette from the oven and let it rest to cool. I let my Galette rest on the Silpat Sheet (it won’t stick)! Once cooled, transfer to a board to cut or to a cake plate or platter to serve. It can be served warm or cold.
Top with ice cream or whip cream.
Silpat Sheet: this is a sheet that is used in baking. There is no need to spray the sheet; just place your dessert/ingredients onto the sheet and bake. It helps to keep your recipe from sticking. If you do not have a Silpat, you can use Parchment paper instead.
Click here to check out our homemade Pie Crust recipe: Pie Crust by Emma