Apple Spice Galette




  • 1 cup flour

  • 4 tablespoons icy cold water

  • 6 tablespoons cold butter - cubed

  • 1 tsp sugar

  • 1/4 tsp salt



  • tablespoon  ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground cloves

  • 4 tablespoons sugar

  • 2 tsp lemon juice



  • 1 egg or a little bit of egg beaters

  • 2 tablespoons sugar




Make pastry dough first - before heating oven. This dough needs to chill and not get too warm. The key to pastry dough is the butter NOT melting so it creates a flaky substance dough, instead of one that keeps together. Place all dry ingredients in a bowl and mix well. This is where some recipes will tell you to sift the dry ingredients, but I don't know anyone who owns a sifter. Place butter cubes into dry ingredients and use two knives to cut the butter. If you have never cut dough before - use the two knives like you would slicing your meat. If you're a vegetarian I don't know how to help you. Cut until you have pea sized pieces of butter-remember don't take too long, you don't want the butter to melt.

With a spatula or wooden spoon mix in your icy water so that the ball of dough sticks together, but is still pretty dry. If you need more water add slowly - just a teaspoon at a time. Once the dough sticks together enough to ball up - cover the bowl and place in fridge for MIN of 30 minutes. This can be done 2 days in advance, and during apple season you will want some around to make a galette often! They are too easy not to!

The apple filling should be done about 20 minutes before cooking galette, so this is a good time to start up your oven. Preheat your oven to 375 F. Slice your apples very thinly, think nice crescent slices with or without skin - that is a personal preference (I change my mind on this often). Toss with spices and lemon juice and sugar and let sit for 15 minutes or so- it will take some of the water out of the apple so the galette isn't too soggy.

When you are ready, roll out your dough - it should get to be about 10 inches round-ish. Place your slices around in a stacked spiral not creating a stack too high, so snack on any extras you have. Your circle in the middle of the dough should be about 6-7 inches in diameter with 3-4 inches of dough all around. Pull up the dough and fold over the apple stack in a spiral motion folding over the extra in the same direction as you go around. When done either use egg beater, or one beaten egg to lightly glaze over the dough that is exposed. There should be a good 3 inch diameter showing of the apples in the middle. Once the galette has a nice egg wash over it sprinkle with sugar.

Place the galette in the 375 F oven for 20 minutes, then turn down the oven to 215F for the next 20 minutes. Remove and devour.

This dessert feeds 4 with a nice scoop of ice cream (and no seconds) or 1/3 of it is a nice big portion for us pastry lovers.