Alice Waters’ Apple Galette

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August 29, 2016 by dgarnett2013

Alice Waters’ Apple Galette: The Violet Bakery Cookbook by Claire Ptak


Serves 6 – 8


Flaky pastry: 

  • 140g plain flour, plus more for rolling
  • a pinch of salt
  • a pinch of sugar
  • 85g cold butter, cut into 1cm pieces
  • 2 – 3 tabs iced water


For the Galette:

  • 4 – 5 appples (eg Discovery, Cox’s Orange Pipping, Granny Smith or Pink Lady)
  • 25g unsalted butter, melted
  • 100g caster sugar


For the sauce:

  • the peel and cores from the above apples
  • 500ml unfiltered apple juice
  • 100g caster sugar
  • 1 – 2 tabs Calvados or other apple brandy


To make the pastry: Combine the flour, salt and sugar in a bowl.

Cut the cold butter with a pastry cutter or the back of a fork, or use a mixer. Avoid overmixing so that you end up with larger chunks of butter than you would think. This will make the pastry more flaky once baked.

Drizzle in the water and bring it all together without working the dough.

Shape into  ball and wrap in cling film. Leave to rest in the fridge for about half an hour.

When the pastry has rested, remove it from the fridge and let it soften while you prepare the apples for the galette.

Galette: Peel, quarter and core the apples. Save all the peel and cores and put them into a small pan, then set aside to use in the sauce later.

Cut each apple quarter into 3mm slices, then take all of the small end pieces of apple and chop them coarsely with a few of the nicer slices to make about a handful of chopped apple. Set these aside. Don’t worry about the apples browning because this will disappear once they are baked.

Preheat the oven to 200℃. Line a heavy-bottomed baking tray with parchment paper.

On a lightly floured surface, roll the pastry out into a large circle about 30cm in diameter.

Slide the pastry on to the lined baking tray. Arrange a ring of apple slices around the perimeter of the pastry, leaving a border of about 4cm.

Sprinkle the coarsely chopped apples in a think layer inside the ring of apple slices. Over this, arrange the remaining apple slices in a  pretty pattern so that they are overlapping and you don’t see any of the pastry or chopped apples poking through underneath.

Roll the pastry edge up tightly over the ring of apples and brush with the melted butter, drizzling a little over the apples too. Sprinkle the apples with about half of the caster sugar. The other half is to generously sprinkle over the pastry edge, which will give it a nice crunch once baked.

Place in the oven and bake for 45 – 60 mins.

While the galette is in the oven, prepare the sauce. 

Add the apple juice and sugar to the pan of peel and cores and place over a medium heat for 20 mins, stirring occasionally.

Strain the sauce into a jug, then pour it back into the pan and reduce the liquid for another 10 mins before stirring in the apple brandy.

When the galette is golden and bubbly, remove it from the oven and transfer to a wire rack to cool.

Serve the galette with ice cream or cream and pour the apply sauce over the top.

Eaten with Michael, Aurora and Francesco the day after we returned (to a burgled house) from a week in Camber with Mum, Catherine, Bay and fam.

camber3 camber2

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