Small Batch Apple Galette
MAKES
one (generous) individual galette
TAKES
Prep time: 3 hours
Cook time: 35 minutes
Total: 3 hours 35 minutes
✻ ABOUT THIS RECIPE
This makes a single mini apple galette, and represents a perfect example of the easiest kind of small batch recipe. While this recipe is formulated to be just the right size (just 1!) - galettes like these can be easily made by following a larger galette recipe, and just forming it into smaller pieces instead of one large one.
INGREDIENTS
Small Batch Rough Puff Pastry
80 g / ⅔ cup all purpose flour
1 g / ¼ teaspoon fine sea salt
56 g / 4 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes
30 g / 2 tablespoons cold water, plus more as needed
Galette
24 g / 2 tablespoons granulated sugar
13 g / 1 tablespoon light brown sugar
3 g / 1 teaspoon all purpose flour
pinch ground cinnamon
dash freshly grated nutmeg
14 g / 1 tablespoon cold unsalted butter, cut into very small pieces
about 150 g / 1 medium apple, cored and thinly sliced (peeled, if desired - I don’t!)
egg wash (see Note)
turbinado sugar, as needed for finishing
More Small Batch Baking:
METHOD
1. Make the dough: in a large bowl, whisk together the flour and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, re-coating the shingled pieces.
2. Continue cutting the butter into the flour just until the largest pieces of butter are about the size of peas - some pieces will be smaller.
3. Make a well in the center of the flour mixture. Add the amount of ice water listed in the recipe to the well, but have more on hand. Use a tossing motion with your hands to start to mix the two together. As it begins to become hydrated, you can start to use more of a kneading motion to bring the mixture together.
4. Add more water about 15 g / 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color.
5. Form the dough into an even disk about ½ inch / 1 cm thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes-1 hour.
6. On a lightly floured surface, roll out the dough to about ¼ inch / 6 mm thick (the exact shape and size doesn’t matter here, just the thickness). Brush away any excess flour from the surface of the dough, and fold it in half horizontally. Then, fold the dough in half again (you’ve now folded it into quarters).
7. If the dough feels sticky or soft to the touch, re-wrap it in plastic wrap, and refrigerate it for 30 minutes before proceeding. If it doesn’t, repeat step 5.
8. Tuck the ends of your folded dough under itself to create a round disk of dough. Wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, and up to 2 days before using.
9. Make the galette: preheat the oven to 400°F / 205°C with an oven rack in the center. Line a baking sheet with parchment paper.
10. In a small bowl, use your hands to mix the sugar, brown sugar, flour, cinnamon, and nutmeg to combine. Add the butter and use your hands to mix it until it’s evenly incorporated.
11. On a lightly floured surface, roll out the chilled dough to about 8 inch / 20 cm wide. Use your rolling pin to transfer the pastry dough to the prepared baking sheet.
12. Arrange the sliced apples in an even layer in the center of the galette. I like to do this by creating a spiral shape of overlapping slices. Sprinkle the sugar mixture evenly over the surface of the apples.
13. Gently fold the pastry dough up at the edges, allowing it to encase the outside of the apples, and allowing it to pleat naturally as needed to wrap up those edges nicely. Egg wash the outer crust, then sprinkle generously with turbinado sugar.
14. Transfer the galette to the oven and bake until deeply golden brown around the edges, 30-35 minutes. Let cool on the baking sheet (at least 10 minutes if you want to serve warm, or you can let it cool completely).
Note:
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt together to combine.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
