Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour
  • 1 Tbsp Granulated Sugar
  • ½ tsp Fine Sea Salt
  • 6 oz Unsalted Butter (must be browned, chilled, and solid)
  • 3–5 Tbsp Ice Water
  • 4 large Firm Apples (peeled, cored, and sliced ⅛-inch thick)
  • ½ cup Light Brown Sugar (packed)
  • 2 Tbsp Cornflour (Corn Starch)
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 1 Tbsp Lemon Juice
  • ¼ tsp Salt
  • 1 Large Egg (for egg wash)
  • 2 Tbsp Demerara (Turbinado) Sugar (for sprinkling crust)

Instructions:

  1. Brown the Butter: Melt the 6 oz of butter in a saucepan over medium heat. Cook, swirling often, until the butter foams and the milk solids turn golden brown and smell nutty (beurre noisette). Immediately pour the hot butter into a shallow dish and chill in the freezer until solid (about 20 minutes).
  2. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl (or food processor).
  3. Incorporate the Brown Butter: Cut the solid, chilled brown butter into small cubes. Use your fingers, a pastry blender, or pulse briefly in a food processor until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces of butter remaining.
  4. Hydrate the Dough: Gradually add the ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overwork it—stop as soon as it forms a cohesive mass.
  5. Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 45 minutes.
  6. Preheat and Prep: Preheat the oven to 200°C / 400°F (180°C Fan). Line a baking sheet with parchment paper.
  7. Make the Filling: In a large bowl, toss the sliced apples with brown sugar, cornflour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
  8. Roll the Dough: On a lightly floured surface, roll the chilled dough into a roughly circular shape, about 14–15 inches (35–38 cm) in diameter and about ⅛-inch thick. Don’t worry about perfect edges!
  9. Load the Filling: Carefully transfer the dough circle to the prepared baking sheet. Spoon the apple filling onto the centre of the dough, leaving a 2-inch border all around.
  10. Fold and Shape: Gently fold the exposed dough edge up and over the apples, pleating the edges as needed to secure the filling. The centre of the apples should remain exposed.
  11. Egg Wash and Finish: Whisk the egg with a splash of water for an egg wash. Brush the folded pastry edge generously with the wash, then sprinkle the edge with the Demerara sugar for texture and crunch.
  12. Bake: Bake for 40–45 minutes, rotating the sheet halfway through, until the crust is deeply golden brown and the apples are tender and bubbling.
  13. Cool: Allow the galette to cool on the baking sheet for at least 15–20 minutes before slicing.