There’s something deeply satisfying about autumn baking that fills the kitchen with the rich aromas of butter, cinnamon, and caramelized fruit while transforming humble ingredients into something extraordinary. Enter the apple galette, a rustic French pastry that celebrates the beauty of imperfection while delivering layers of complex flavor in every golden, flaky bite. This isn’t your grandmother’s apple pie. It’s something more relaxed, more forgiving, and arguably more charming.
A Taste of French Tradition
While galettes can be traced throughout various regions of France, Brittany holds a special place in galette history. This northwestern coastal region is renowned for buckwheat galettes (galettes de sarrasin), a thin, crepe-like savory pancake with folded edges that are quite different from the thicker, doughier galettes popular in American kitchens. The sweet, free-form fruit galettes we know and love today, with their rustic pastry crusts, have spread throughout France and beyond, evolving into the more substantial desserts we’re familiar with. The word “galette” comes from the Norman word “gale,” meaning flat cake, which perfectly describes this unfussy, flat-topped pastry.
What makes an apple galette so appealing is its rustic nature and forgiving technique. Unlike a traditional pie with its perfect crimped edges and structured form, an apple galette embraces the handmade aesthetic. The pastry is rolled out, filled with spiced apples, and then simply folded up around the edges, creating natural pleats that give each galette its own unique character.
Apple Galette Ingredients
This particular apple galette recipe brings together the best of both worlds: the tangy complexity of sourdough in the crust and the warm, spiced comfort of autumn apples. It’s a recipe that transforms what might otherwise be discarded sourdough starter into something truly special, while celebrating the season’s finest apples in a free-form pastry that’s both elegant and approachable. But if you don’t have sourdough starter discard, no worries. There are alternative ingredients included below.
Here’s a list of ingredients you’ll need to gather to make this apple galette! Feel free to hit the “jump to recipe” button if you’re ready print the recipe with exact measurements and get started . Or scroll through below for step-by-step photos and extra tips and tricks.
- butter
- sugar
- sea salt
- all-purpose flour
- sourdough discard (or sour cream)
- apples
- brown sugar
- lemon juice
- cinnamon
- ground ginger
- ground cloves or nutmeg
- sea salt
- cornstarch or arrowroot powder
- egg
- turbinado sugar
Tips For Apple Selection and Preparation
Choose the right apples. Look for varieties that hold their shape when baked, such as Honeycrisp, Granny Smith, Braeburn, or Jonagold. A mix of sweet and tart varieties creates the most complex flavor profile. Honeycrisp is the variety we used in the photos here.
Slice consistently. Aim for slices about ⅛-inch thick. This ensures even cooking and prevents some pieces from turning to mush while others remain too firm.
Don’t skip the cornstarch. It helps absorb excess apple juices and prevents a soggy bottom crust. If you don’t have cornstarch, arrowroot powder or even a tablespoon of flour will work in a pinch.
How To Make An Apple Galette (Step-By-Step)
Make the Sourdough Crust: Whisk flour, sugar, and salt in a large bowl. Cut in cold butter until mixture forms coarse crumbs with some pea-sized pieces remaining. These butter pieces create flaky layers as they melt.
Pro tip: Keep everything cold, including your sourdough discard from the fridge. Don’t overwork the dough; a few streaks of butter are desirable.
Mix in sourdough starter until dough just comes together. If your discard is very thick, add a tablespoon or two of cold water. Flatten into disc, wrap, and chill for at least 30 minutes.
Sourdough Alternative: The sourdough discard in this recipe (120 grams/½ cup) serves as both a liquid component and adds a subtle tangy flavor. Without it, you could substitute with 60-80 grams (4-5 tablespoons) of cold water or milk, added gradually until the dough just comes together. Start with less liquid since you can always add more. Other alternative options include 1/4 cup of sour cream or Greek yogurt for a similar tangy note. The resulting crust would be more like a traditional pastry (still flaky and delicious!) just without that distinctive sourdough flavor and slightly different texture. You might find it needs a minute or two less baking time since sourdough discard can make crusts a bit more tender and slower to brown.
Prepare the Filling: Toss thinly sliced apples (about ⅛-inch thick for even cooking) with brown sugar, lemon juice, cinnamon, ginger, cloves (or nutmeg), salt, and cornstarch. (The cornstarch is crucial. It absorbs excess apple juices and prevents a soggy bottom crust.) Let sit for 10 minutes to draw out juices. Choose apple varieties that hold their shape when baked, such as Honeycrisp, Pink Lady, Granny Smith, Jonagold, or Braeburn. A mix of sweet and tart varieties creates the most complex flavor.
Assemble the Apple Galette: Preheat the oven to 375°F (190°C). Roll dough on parchment into a 12-inch round (using parchment makes removal easy and prevents sticking).
Layer apple slices in the center, leaving a 2-inch border for folding. Fold dough edges over the filling, pleating and pinching the dough together as needed. Start from one side and work your way around, overlapping each pleat slightly for the best seal. Any juices will escape through breaks in the crust, so try your best to make a sort of crust container.
TIP: When folding over the edge, it’s a bit easier if you lift up the parchment and fold the crust over the filling using the parchment to do the work. Then just peel the parchment away from the dough
Brush the crust with egg wash and sprinkle with turbinado sugar for a golden, crunchy finish.
Bake for 40–45 minutes, until the crust is golden and the apples are tender. Check the bottom crust by carefully lifting one edge with a spatula. It should be golden brown and feel firm to the touch. If edges brown too quickly, cover with strips of aluminum foil. Let cool for 15 minutes before slicing.
Troubleshooting Common Apple Galette Baking Issues
Soggy bottom crust? This usually happens when the fruit releases too much moisture during baking. Make sure you’re using the cornstarch in your apple galette filling and consider pre-baking the crust for 10 minutes before adding the spiced apples.
Crust shrinking back? The dough needs to rest. After rolling out, let it chill in the refrigerator for at least 30 minutes before filling and folding.
Edges browning too quickly? Cover just the edges with strips of aluminum foil halfway through baking to prevent over-browning.
Making It Your Own
The beauty of an apple galette lies in its adaptability and forgiving nature. While this spiced apple version with its warm blend of cinnamon, ginger, and cloves is perfect for fall entertaining, don’t hesitate to experiment with seasonal variations throughout the year. You can also add chopped walnuts for a little crunch and extra flavor.
Stone fruits work beautifully in summer galettes, while pears with a touch of cardamom make an elegant winter dessert. A sprinkle of fresh thyme or rosemary can add an unexpected herbaceous note that pairs beautifully with apples.
The Perfect Ending
Serve your apple galette warm from the oven or at room temperature, perhaps with a scoop of vanilla ice cream that slowly melts into the caramelized apple juices, or a dollop of freshly whipped cream that contrasts beautifully with the tart sourdough crust. A drizzle of good maple syrup or homemade caramel sauce elevates it from simple to sublime.
This apple galette embodies everything wonderful about rustic baking. It’s forgiving, beautiful in its imperfection, and absolutely delicious. Whether you’re using up sourdough discard or simply craving something that tastes like autumn in pastry form, this apple galette delivers comfort and sophistication in equal measure. The tangy sourdough crust provides the perfect counterpoint to sweet, spiced apples, creating a dessert that’s both familiar and surprising.
So roll up your sleeves, embrace the rustic charm, and let your kitchen fill with the intoxicating aromas of butter, cinnamon, and baking apples. After all, the best galettes, like the best memories, are made with a little imperfection and a lot of love.
Apple Galette
Yield:
8
Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
1 hour 20 minutes
Ingredients
For Sourdough Crust
- 1/2 cup (1 stick) cold butter, cubed
- 2 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup cold sourdough discard
For The Filing
- 2-3 medium apples, thinly sliced
- 2 Tablespoons brown sugar
- 1 Tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon sea salt
- 1 Tablespoon cornstarch or arrowroot powder
For Egg Wash (optional)
- 1 egg, lightly beaten
- 1 Tablespoon turbinado sugar
Instructions
- Make the Sourdough Crust: Whisk flour, sugar, and salt. Cut in butter until mixture forms coarse crumbs. Mix in sourdough starter until dough just comes together. Flatten into disc, wrap, and chill for at least 30 minutes.
- Prepare the Filling: Toss apples with brown sugar, lemon juice, cinnamon, ginger, cloves (or nutmeg), salt, and cornstarch. Let sit for 10 minutes to draw out juices.
- Assemble the Galette: Preheat the oven to 375°F (190°C). Roll dough on floured parchment into a 12-inch round. Transfer to a baking sheet. Layer apple slices in the center, leaving a 2-inch border. Fold dough edges over the filling, pleating and pinching the dough together as needed. Any juices will escape through any breaks in the crust, so try your best to make a crust container.
- Add Egg Wash: Brush the crust with egg wash and sprinkle with turbinado sugar.
- Bake: Bake for 40–45 minutes, until the crust is golden and the apples are tender. Let cool for 15 minutes before slicing.
- Serve: Top with maple drizzle, toasted pecans, and/or ice cream.
Notes
- APPLES: Use a mix of sweet-tart apples for best flavor. Honeycrisp, Pink Lady, Granny Smith, Jonagold or Braeburn. I used Honeycrisp for the photos.
- CHILLED CRUST: Don’t skip chilling the crust, it ensures flakiness. If it gets too sticky while rolling it out, just toss it in the freezer for a few minutes. Or, place another piece of parchment paper on top to help roll it out.
- TIP FOR FOLDING THE EDGES: When folding over the edge, it’s a bit easier if you lift up the parchment and fold the crust over the filling using the parchment to do the work. Then just peel the parchment away from the dough
- SPICE SWAP: You can use apple pie spice. Just replace listed spices with 3/4 teaspoon total apple pie spice.
- SOURDOUGH ALTERNATIVE: 4-5 tablespoons of cold water or milk, added gradually until the dough just comes together. Start with less liquid since you can always add more. OR 1/4 cup of Cold sour cream or Greek yogurt.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 137Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 135mgCarbohydrates: 29gFiber: 2gSugar: 13gProtein: 3g
Nutrition information provided is only an estimate.
