Name: Apple Galette with Flaky Crust Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: French
Ingredients: 2 cups all-purpose flour; ½ cup cornmeal; 1 teaspoon salt; 1 teaspoon sugar; 1 cup unsalted butter (very cold, cut into small pieces); ¼ to ½ cup ice water; 4 large apples (peeled, sliced into ¼-inch slices); 6 tablespoons brown sugar (packed); 2 tablespoons all-purpose flour; 1 tablespoon lemon juice; 1 teaspoon brown sugar; ¼ teaspoon ground cinnamon; 1 egg (beaten)

There’s something incredibly comforting about an Apple Galette with Flaky Crust Recipe that I just can’t get enough of—it’s like a warm hug on a plate. This rustic French-inspired tart is perfect when you want a dessert that tastes homemade but doesn’t require too much fuss. Whether you’re baking for a cozy family dinner or bringing something special to a casual get-together, this galette really shines.

I love how the flaky crust pairs perfectly with the sweet, tender apples, creating a balance that’s both simple and elegant. If you’ve never tried making a galette before, this Apple Galette with Flaky Crust Recipe is a fantastic starting point—you get that beautiful, buttery crust with just the right amount of cinnamon-spiced fruit inside. Trust me, once you try it, it’ll become your go-to fall treat (or anytime treat, really!).

Ingredients You’ll Need

All these ingredients come together to create the perfect harmony between the crust’s tender crunch and the sweet, lightly spiced apple filling. Keep in mind, using fresh, crisp apples and very cold butter will make all the difference.

All-purpose flour: The base for the crust, providing structure and tenderness.
Cornmeal: Adds a lovely subtle crunch and texture contrast in the crust.
Salt: Balances sweetness and enhances all the flavors.
Sugar: Just a touch in the dough to bring out flavor and help browning.
Unsalted butter: Absolutely key for that flaky, buttery crust—make sure it’s very cold!
Ice water: Helps bind the dough without melting the butter too soon.
Apples: I like tart, firm varieties like Granny Smith or Honeycrisp for a nice balance.
Brown sugar: Gives the filling a rich, caramel note and soft sweetness.
Lemon juice: Adds brightness and prevents the apples from browning.
Ground cinnamon: Classic warm spice that pairs beautifully with apples.
Egg (beaten): For brushing the crust to get that beautiful golden shine.

Variations

I love experimenting with this Apple Galette with Flaky Crust Recipe by swapping out spices or adding extras—makes it feel fresh every time you bake it. You really can tailor it to your taste, so feel free to get creative!

Add nuts: Chopped walnuts or pecans add a delightful crunch and nutty flavor; I often sprinkle some on top before baking for added texture.
Spice it up: Try adding a pinch of nutmeg or ginger for a more complex spice profile—I’ve done this when I’m craving something a bit warmer.
Make it vegan: Use coconut oil instead of butter and swap the egg wash for a plant-based milk glaze—works surprisingly well!
Fruit mix: Throw in some sliced pears or berries for a seasonal twist; I once made a mixed apple-pear galette and it was delicious.

How to Make Apple Galette with Flaky Crust Recipe

Step 1: Make the Flaky Dough

Start by combining your flour, cornmeal, salt, and sugar in a large bowl. The key here is keeping the butter very cold—cut it into small pieces and then “cut” it into the dry ingredients with a pastry cutter or two knives until the mixture looks like coarse sand with pea-sized butter bits. This little bit of texture in the dough is what helps create your flaky crust later. If you use a food processor, just pulse carefully to avoid overworking.

Next, slowly add ice water a tablespoon at a time and mix just until the dough comes together. It might feel crumbly at first, but be patient—it will hold when you press it together. Shape the dough into two disks, wrap them tightly in plastic, and pop them in the fridge for at least an hour. This chilling step is crucial; it firms up the butter and relaxes the gluten, which keeps your crust tender.

Step 2: Prepare the Apple Filling

While your dough chills, peel, core, and slice your apples into even ¼-inch slices to ensure they cook evenly. Toss them gently with brown sugar, flour (this helps thicken any juices), and a splash of lemon juice to keep the apples bright and fresh. I usually mix in just a bit of cinnamon, but you could add more if you’re a big spice fan. Be gentle here—you want to coat the apples without bruising them.

Step 3: Assemble and Bake the Galette

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Roll out one dough disk on a floured surface into a rough 12-inch circle—you don’t have to be perfect! The charm of a galette is in its rustic look. Transfer to your parchment-lined sheet, then mound half the apple filling in the center, leaving a 2-3 inch border.

Fold the edges over the apples, overlapping as you like to create a rustic crust edge—don’t worry if it looks imperfect, that’s part of the charm. Repeat with the second disk and remaining apples. Brush the crust edges with beaten egg for a shiny finish, then sprinkle the cinnamon-sugar mixture on top of the apples for that sweet, spiced touch.

Bake for 30 to 35 minutes until the crust is a gorgeous golden brown and the apples are soft and bubbly. Keep an eye near the end—if the edges start browning too fast, tent lightly with foil.

How to Serve Apple Galette with Flaky Crust Recipe

The image shows eight white bowls and one white cup arranged on a white marbled surface, each holding different baking ingredients. In the top left, a bowl is filled with white flour, next to it on the right is a bowl with yellow butter cubes. Below the flour is a bowl with a raw egg yolk and white surrounded by some space. Next to it is a small bowl filled with light brown sugar crystals. Below the butter cubes is a small bowl with a dark liquid, likely vanilla extract. In the center, a small bowl holds a whole brown egg. In the bottom left is a bowl filled with slices of red apple showing their creamy inside. To the bottom right of the apples is another bowl with white powdered sugar. Above that, a small bowl contains a medium brown powder, possibly cinnamon. The overall scene is bright, clean, and ready for baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a scoop of good vanilla ice cream right on top of a warm slice—that cold and warm combo is heavenly. A drizzle of caramel sauce is another easy upgrade that makes this galette feel extra special. For a fresh touch, sprinkle some chopped toasted nuts or a few fresh mint leaves.

Side Dishes

This galette pairs beautifully with a simple cup of black coffee or a creamy chai latte if you’re serving it for brunch. If you want to keep things cozy for dessert, a dollop of whipped cream or crème fraîche on the side brings a lovely light creaminess that balances the fruit.

Creative Ways to Present

For a casual gathering, I sometimes serve this galette straight on the parchment—there’s something inviting about its simplicity. If it’s a special occasion, lay the galette on a wooden cutting board and surround it with fresh apple slices, edible flowers, or extra cinnamon sticks for a festive fall vibe. Cutting into rustic wedges makes it look approachable and homey.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover galette slices tightly with plastic wrap or store them in an airtight container in the fridge. They keep well for up to 3 days and taste almost as good the next day, especially when reheated gently. The crust might lose a tiny bit of its initial crispiness but the flavor stays fantastic.

Freezing

If I want to save a galette for later, I freeze it before baking. Once the dough is filled and folded, I wrap it well and freeze flat. When ready, just pop it straight from freezer to oven—add a few extra minutes to baking time and you’ll have fresh, flaky goodness anytime.

Reheating

To reheat leftovers, I recommend warming slices in a 350°F oven for 10-15 minutes. This helps revive the crust’s flakiness and warms the apple filling without turning it soggy, unlike microwaving. Just tent with foil if needed to prevent over-browning.

FAQs

Can I use different types of apples for this Apple Galette with Flaky Crust Recipe?

Absolutely! While tart and firm apples like Granny Smith or Honeycrisp work best to hold their shape and balance sweetness, feel free to mix in others like Fuji, Gala, or Pink Lady. Just keep in mind that softer apples might release more juice, so adjust the flour in your filling slightly if needed to avoid sogginess.
How do I ensure my crust turns out flaky?

Keeping your butter cold and working quickly are essential. Cut cold butter into the flour and cornmeal until the mixture resembles coarse sand with visible butter bits. Don’t add too much water and avoid overworking the dough once it comes together. Chilling the dough for at least an hour before rolling out helps relax gluten and keeps everything firm for that perfect flaky texture.
Can I make just one galette instead of two?

Yes! You can halve the ingredients to make one galette. Just proportionally reduce the dough and filling quantities. If you want to save some dough for later, freeze half the dough wrapped tightly—it keeps well for a couple of weeks.
Why is cornmeal used in the crust?

Cornmeal adds a slight crunch and texture contrast to the crust, making it extra interesting and enjoyable. It also helps absorb excess moisture from the apple filling, which can keep the bottom crust from getting soggy. It’s a subtle addition that elevates the crust without being overpowering.
What can I use instead of an egg wash if I’m vegan or allergic?

You can brush the crust with plant-based milk like almond or oat milk mixed with a little maple syrup for color and shine. Another option is melted coconut oil or just skipping the wash entirely—the galette will be less glossy but still delicious and flaky.

Final Thoughts

This Apple Galette with Flaky Crust Recipe truly holds a special place in my kitchen because it’s both approachable and impressive. It’s one of those recipes that invites you to slow down and enjoy the process—from folding butter into flour to smelling those apples and cinnamon baking. I can’t recommend it enough if you’re looking for a dessert that’s cozy, downright delicious, and has that homemade charm with minimal fuss. Give it a go—you’ll be so glad you did!