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+ servings

Salted-Butter Apple Galette

Buttery, salty flavor, sugared crunchy crust, tart and sweet tender apples, and the creamy, nutty froth that glides on top

Course Dessert
Cuisine American
Keyword Apple, dessert, Galette
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 390 kcal
Author Alison Roman, Bon Appetit Nov 2014 (Galette crust from Fine Cooking as linked above)


For The Galette Dough:

  • 6 3/4 ounces unbleached all purpose flour (about 1 1/2 cups)
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 4 1/2 ounces cold unsalted butter (9 tablespoons) cut into 1/2-inch pieces
  • 4-5 tablespoons ice water

For The Galette:

  • 1/4 cup salted butter (½ stick)
  • 2 teaspoons vanilla bean extract
  • All-purpose flour for dusting
  • 1 pound baking apples scrubbed, cored, and sliced ⅛” thick (I used 2 large Granny Smith apples)
  • 3 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon granulated sugar

For The Maple Whipped Cream:

  • 2 cups heavy cream
  • 1 tablespoon Maple sugar


For The Galette Dough:

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-sized pieces. Sprinkle with 4 Tbs. of the ice water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.

  2. Form the dough into a ball, place between two sheets of plastic wrap, and press it into an 8-inch round disc. Wrap it tightly in the plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)

For The Galette:

  1. Place a rack in middle of oven and preheat to 375°. Line a baking sheet with parchment paper.
  2. Place butter in a small saucepan and cook over medium heat, stirring often until the butter foams, about 6 minutes.  Be careful not to burn!  Remove from heat and allow to cool slightly, then carefully stir in vanilla bean extract. Be careful when adding a cool liquid to hot butter since it could react and splatter.

  3. Roll out dough on a lightly floured surface into a rough 14x10”rectangle about ⅛” thick.
  4. Transfer to a parchment-lined baking sheet.
  5. Arrange sliced apples on top of dough, overlapping and leaving a 1½” border along the outside edge.  Brush apples with brown butter and sprinkle on the brown sugar.

  6. Carefully lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

  7. Beat egg with 1 teaspoon water in a small bowl, brush crust with egg wash, and sprinkle crust with granulated sugar.

  8. Bake, until the apples are soft and juicy and crust is golden brown, 35-40 minutes.  Rotate the galette after the first 20 minutes.  Let cool slightly on baking sheet before slicing.

  9. Serve with your favorite ice cream or whipped cream (see notes below for recipe).

For The Whipped Cream:

  1. Beat cream and maple sugar in a medium bowl to medium-soft peaks. Serve alongside the Galette.

Recipe Notes

Personally, when I’m making baked goods and using apples, I prefer Granny Smith apples – they are my go-to baking apple - always crisp, tart and barely sweet. Perfection.

The Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

If you'd like you can use a store-bought pie crust instead of making your own dough.