Galettes! I’m a real pie guy, but I’d actually prefer a galette most of the time. It’s mostly due to the ratio of crust to filling, which I find to be perfection. But there’s also the slightly more substantial dough, enriched with a little egg and milk. I know, I know. Not all galettes use that dough. But I do, so leave me to my happiness!

This crust takes a page from Melissa Clark’s wonderful fruit galette recipe. And the filling is almost Chez Panisse-simple: just apples, sugar, salt and a little lemon juice. Like any relative of pie dough, coldness is your ally. So don’t be shy about popping things in the freezer for a few, especially if it’s warm outside. Which is might be, because this is a dessert to enjoy all year round. Tuck in!

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Apple Galette

Oh-so-simple way to celebrate Fall all year round.

Ingredients

For the dough

• 1⅓ cups all-purpose flour (165 grams)
• 1 tbsp sugar (15 grams)
• 3 tbsp buttermilk (or regular milk) (30-45 grams)
• 1 egg
• ½ cup butter, cut into ½-inch squares (1 stick, or 113 grams)
• 1 tsp kosher salt (or ½ tsp regular salt)

For the filling

• 2 large apples, either all tart apples like Granny Smith, or one tart and one sweet like a Honeycrisp or Fuji
• ½ cup sugar (100 grams, or to taste)
• Juice of ½ lemon
• Pinch of salt
• ¾ tsp cinnamon

Instructions

• To make the dough, mix together the flour, salt, and sugar in a bowl. Add the butter and use your fingers to gently rub the butter and flour together. Work fast, until you have pea-sized bits of butter.
• Pop the flour mix in the freezer while you beat the egg and buttermilk (or regular milk) in a small bowl.
• Add the egg and flour mixtures together, using a spoon or your fingers to mix everything together. The dough should be crumbly but hold its shape when pressed together.
• Shape the dough into a thick wheel and seal in a plastic bag, or wrap it in plastic wrap. Pop that in the fridge for at least 2 hours.
• Preheat oven to 400℉. Cut the apples into 1/4-inch slices and mix them together in a bowl with the sugar, salt, lemon juice, and cinnamon.
• Cut a piece of parchment to the size of your baking sheet (or pull out your silicon mat if using that) and dust it with some flour.
• Roll your dough out to a 12-inch circle.
• The bowl with your apples will now have some liquid in the bottom. Don't just dump this out with the apples. Take the apples out by hand and mound them in the middle of your dough circle, leving about 2-inches on the perimeter. Fold that 2-inch edge over the apples. Then, pour the liquid from your apple bowl ove the top of the apples.
• Pick up your parchment and move it to your baking sheet, then put the sheet back in the fridge for about 10 minutes.
• Remove your tray, brush the edges of your galette with a little milk and sprink some demaura sugar (or brown sugar if that's all your have) all over it.
• Bake the galette for 25-30 minutes and let cool before serving.