Ingredients
Scale
- 1 recipe quick galette dough (about 300 g), chilled
- 4 medium apples, peeled, cored, thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 30 g unsalted butter, cut into small pieces
- 50 g toasted hazelnuts, roughly chopped
- 1 egg, beaten (for egg wash) or milk alternative
- 1 tablespoon honey, warmed (optional)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Toss sliced apples with granulated and brown sugar, cinnamon, cardamom, lemon zest, and juice; let sit for 10 minutes to macerate and release juices.
- In a skillet over medium heat, add butter and the apple mixture; warm gently for 3–4 minutes until fruit softens slightly but keeps shape. Remove and cool briefly.
- On a lightly floured surface, roll the chilled dough into a roughly 28–30 cm circle. Transfer to the prepared sheet.
- Arrange the cooled apple slices in overlapping rings, leaving a 4 cm border. Scatter chopped toasted hazelnuts over the apples.
- Fold the dough edge over the apples, pleating as needed to form a rustic rim. Brush the pastry with beaten egg or a milk alternative.
- Bake for 30–35 minutes until the crust is deep golden and juices bubble through. Finish under the broiler for 1–2 minutes if needed to intensify color.
- Remove from oven and brush apples with warmed honey if using. Let rest for 10–15 minutes before serving with creme fraiche or light vanilla ice cream.
Notes
Use firm, slightly tart apples for the best results. The galette keeps well for two days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 50mg