Rustic Apple Galette
Apple season is here, and what better way to celebrate than with our State’s namesake baked into a golden, flaky pastry. This apple galette is the ultimate easygoing dessert, crisp edges, tender spiced apples, and no fuss. Perfect for an autumn afternoon with a cuppa or a scoop of vanilla ice cream.
How long will it take?
about 1 hour 30 minutes
What’s the serving size?
6-8
What do I need?
For the Pastry
- 190g plain flour
- 1 tbsp caster sugar
- ¼ tsp salt
- 115g cold unsalted butter, cubed
- 2-3 tbsp iced water
For the Filling
- 3-4 medium apples
- 2-3 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- 1 tbsp lemon juice
- 1 tbsp plain flour (helps thicken juices)
To Finish
- 1 egg, beaten (for egg wash)
- 1 tbsp raw sugar or demerara sugar
How do I make it?
- Make the pastry by adding flour, sugar, and salt to a bowl. Rub in butter with your fingertips (or pulse in a food processor) until the mixture resembles coarse crumbs. Add iced water, 1 tablespoon at a time, until the dough just comes together. Shape into a disc, wrap in clingfilm, and refrigerate for 30 minutes.
- Meanwhile, prepare the filling by coring and thinly slicing the apples (no need to peel unless you prefer). Toss with brown sugar, cinnamon, nutmeg, lemon juice, and flour.
- Preheat oven to 190°C.
- Roll pastry out on baking paper into a rough circle, about 30cm wide. Arrange apple slices in the centre, leaving a 4-5cm border. Fold the edges over the apples, pleating as you go.
- Brush pastry with beaten egg and sprinkle sugar over the crust. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
- Cool slightly before slicing and serve warm with cream, custard, or vanilla ice cream
Top Tips
- You can use any apples, Pink Lady apples give a nice sweet-tart balance, Royal Gala are tender and mild, Granny Smith are a classic with a tangy flavour that balances with sweet pastry.
- If your apples are extra juicy, add a bit more flour to avoid a soggy base.
- You can add a few sultanas or a splash of vanilla for variation.
