I love that galettes are like pies, except less fussy. You don’t need a pie pan or any skill at shaping a pie crust. This probably works with a variety of fruits, but I know that it works with peaches.
Dough – I got the dough recipe here, but halved it and changed the shortening to butter.
1 1/2 C flour
1 t salt
1 1/2 T sugar
1/2 C butter
1/2 t white vinegar
2 1/2 T water
- Combine flour, salt, and sugar
- Cut in butter. This can be done with a pastry cutter, 2 knives, or (my favorite way) by mashing the butter chunks between your fingers and mixing with your hands until it is like crumbs.
- Whisk the egg in a small bowl. Pour half of it into another bowl and set aside for later.
- Add vinegar and water to the egg and whisk.
- Stir liquids into the flour mixture. Work with your hands until the flour is all incorporated.
- Let dough chill for 10 minutes.
3 1/2 to 4 C apples, peeled and sliced
1/4 C sugar
1 t cinnamon
- Combine the sliced apples with the sugar and cinnamon.
- On a floured surface, roll out the dough into a large circle (_____ inch diameter). Place the dough on a cookie sheet.
- Pile the apples in layers in the center of the dough, leaving a 2 or 3 inch border without apples.
- Fold the edges of the dough over the apples.
- Brush the crust with the remaining egg.
- Bake at 400F for 50 minutes to an hour. I can’t guarantee the temp and time because of my strange oven. Please check the galette periodically to make sure it doesn’t burn.