Rick Rodgers - cuisine americane
Makes 4 to 6 servings

This is one of my favorite company desserts, especially when I'm pressed for time, because it is supposed to have a rustic, no-too-perfect appearance. When really cooking against the clock, I use store-bought crust, but the galette looks so comforting and delicious that no one notices my time-saving trick.

  • 1 refrigerated prepared pie crust or use Homemade Galette Dough (below)
  • 2 large Golden Delicious apples, peeled, quartered lengthwise, cored, and cut into long 1/2-inch thick slices
  • 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon heavy cream or milk
  • 1 tablespoon chilled all-purpose butter, cut into small pieces


1. Position a rack in the center of the oven and preheat to 400 F. On a lightly floured surface, roll out the dough (if necessary) into a 10-inch round. Transfer to an ungreased rimless baking sheet or a pizza pan.

2. In a medium bowl, toss the apples with the ginger, lemon juice, 2 tablespoons sugar, and 1 tablespoon flour. Leaving a 2-inch border, arrange the largest apple slices in a circle, overlapping them slightly, then fill the center with a mound of the smaller slices.

3. Fold the crust over to partially cover the apples, gently pleating the crust as needed.

4. Brush the crust lightly with the cream, then drizzle the remainder over the apples.

5. In a small bowl, mix, the remaining 2 tablespoons flour and 1 tablespoon sugar with the butter. Rub the mixture between your fingers until well combined and crumbly.

Crumble over the apples.

6. Bake until the crust is golden and the apple juices are bubbling, about 35 minutes.

Cool on the pan. Serve warm or at room temperature.

Homemade Galette Dough

1. In a measuring cup, mix 1/2 cup ice water with 1 large egg yolk. In a medium bowl, combine 1 cup all-purpose flour, 1 1/2 tablespoons sugar, and 1/8 teaspoon salt. Add 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces.

2. Using a pastry blender, cut the butter into the flour until it forms coarse crumbs. Tossing with a fork, gradually add just enough of the egg mixture until moistened.

3. Gather up dough and pinch to see if it holds together. You may need more or less of the liquid to get the right consistency. Gather up the dough into a thick disk. Wrap in waxed paper.

4. Chill for at least 1 hour or up to 1 day. Let soften slightly at room temperature before rolling out.

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