• Rabab Awada

Apple Galette


For the dough:

  • 1 3/4 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon apple cider vinegar

  • Pinch of kosher salt

  • 1 stick cold unsalted butter, diced

  • 1 large egg

  • Cooking spray

Filling & Topping

  • 4 to 5 large apples, peeled and sliced into 1/4 inch slices (about 4–5 cups slices)

  • 1/2cup (50g) packed light or dark brown sugar

  • 1/4 cup white sugar

  • 1 and 1/2 Tablespoons (12g) all-purpose flour

  • 2 teaspoons fresh lemon juice (to prevent apple browning)

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • Caramel sauce

  • egg wash: 1 large egg beaten with 1 Tablespoon milk

  • optional: 1/3 cup (40g) chopped walnuts


  • Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

  • As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.

  • Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

  • Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment.

  • Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.

  • Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

  • Serve with extra salted caramel sauce drizzled on top.