As the days grow shorter and the leaves begin to turn, there’s nothing quite like the comforting aroma of freshly baked apples wafting through the kitchen. This Homemade Shredded Apple Galette is the perfect way to make the most of those crisp autumn apples, and it’s a breeze to prepare. Whether you opt for a homemade shortcrust or a store-bought pie crust, your taste buds are in for a treat. If you’re an experienced baker looking for a new twist on a classic or a novice seeking an easy-to-master dessert, this rustic galette is sure to warm your heart.
WHAT IS A GALETTE?
A galette is a rustic and free-form pastry, typically consisting of a flaky and buttery crust that encases a filling, often made with fruits, vegetables, or savory ingredients. Unlike traditional pies or tarts, galettes are known for their simple preparation and casual appearance, with the dough folded over the edges of the filling, creating a pleated, open-faced structure.
Galettes can be both sweet and savory, offering a versatile canvas for creative culinary combinations. The term “galette” originates from French cuisine, reflecting its rustic charm and the emphasis on using seasonal ingredients to create a visually appealing and flavorful dish.
THE GALETTE CRUST
At first, I must admit I was not a fan of making my own shortcrust. However, making this flaky, homemade crust for a galette is quite easy to do using this recipe and method:
Ingredients for Shortcrust:
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
- a generous pinch of salt
- ½ cup cold butter, cubed (1 stick)
- 3 tablespoons ice water
Method:
- In a food processor, pulse the flour, sugar and salt to combine.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add ice water and pulse until the dough just comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to two days.
Alternatively, a refrigerated pie crust will also work to create this fruity galette recipe. Honestly, I used a store-bought pie crust to make my Heirloom Tomato Galette, and it worked beautifully!
WHY MAKE THIS SHREDDED APPLE GALETTE
Making a Homemade Shredded Apple Galette is an excellent choice to celebrate fall and enjoy a rustic, versatile dessert. Here are a few reasons why you should try this fall favorite:
- Celebrating Fall Flavors: Making this easy apple tart allows you to celebrate the rich and comforting flavors of fall. Apples are at their prime during the autumn season, making this galette a perfect choice to savor the harvest.
- Rustic Charm: Galettes have a charming, rustic appearance that adds a touch of homemade warmth to any gathering or meal. They’re easier to make than traditional pies but just as impressive.
- Versatile Dessert: This dessert is incredibly versatile. It can be served as a delightful ending to a family dinner, a cozy treat for a weekend brunch, or even as a sweet addition to your holiday spread.
- Ease of Preparation: Galettes are forgiving and less fussy than pies. They require no special pie dish or crimping of edges, making them a great choice for both novice and experienced bakers.
- Homemade Goodness: When you make this apple galette from scratch, you have control over the quality of ingredients. You can adjust the sweetness, use your favorite spices and choose the best apples for your taste. If you prefer, substitute the apples with firm pears.
Why Shred the Apples Instead of Slicing
To be honest, I was lying in bed trying to think of how I could create a twist on a classic apple galette recipe. Shredding the apples offers several advantages, including even distribution, faster cooking, improved texture, enhanced flavor, and overall uniformity in your galette.
- Even Distribution: Shredding the apples ensures that they are evenly distributed across the galette, which results in a consistent balance of flavors in every bite.
- Faster Cooking: Shredded apples cook more quickly and evenly than sliced apples. This helps to avoid a soggy crust while achieving tender, caramelized apples.
- Texture: Shredded apples provide a different texture compared to sliced apples. They are finer and softer, making them easier to bite into and blend seamlessly with the pastry.
- Enhanced Flavor: Shredded apples tend to release their juices more readily, allowing the natural sweetness to mingle with spices and create a delicious, concentrated filling.
- Uniformity: Shredding ensures that you get a uniform layer of apples, preventing gaps or uneven distribution of filling that can occur when using sliced apples.
TIPS ON MAKING THE BEST HOMEMADE SHREDDED APPLE GALETTE
Follow these tips to create one amazing fall dessert:
- Choose the Right Apples: Opt for firm, tart-sweet apples like Granny Smith, Honeycrisp, or Braeburn. These varieties hold their shape and provide a pleasing balance of sweetness and tartness. (I used two Granny Smith and one Honeycrisp apple)
- Shredding: Use the larger holes on a box grater for shredding. As you shred the apples, place them in a bowl with a touch of the lemon juice.
- Keep Ingredients Cold: When making the shortcrust, ensure that the butter and water are ice-cold. Cold ingredients help create a flaky and tender crust.
- Use Parchment Paper: Rolling out the dough on parchment paper not only prevents sticking but also makes it easier to transfer the galette to the baking sheet without the risk of it falling apart.
- Prevent a Soggy Crust: Squeeze out as much of the liquid as you can from the shredded apples to help prevent a soggy crust.
- Leave an Edge: When folding the edges of the crust over the filling, leave about a 2-inch border. This creates a beautiful, rustic appearance and prevents the filling from leaking out.
- Uniform Thickness: Roll out the dough to a uniform thickness to ensure even baking. Aim for about 1/8-inch thickness. However, I do prefer a thicker crust.
- Butter: Add a few dots of butter to the filling prior to baking (trust me).
- Egg Wash for Shine: Brushing the exposed crust with a beaten egg before baking adds a beautiful golden shine to your galette.
- Cool Slightly Before Serving: Allow the galette to cool for 10-15 minutes after baking. This helps the filling set and makes it easier to slice.
- Serving Suggestions: Serve the galette with a scoop of high-quality vanilla ice cream or freshly whipped cream to compliment the warm, spiced apples.
HOW TO STORE HOMEMADE APPLE GALETTE
If you have leftovers, store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat in the oven for a few minutes to restore the crispness of the crust.
To freeze this Homemade Shredded Apple Galette, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be stored in the freezer for up to three months. Thaw in the refrigerator and reheat in the oven when ready to enjoy.
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Homemade Shredded Apple Galette
- Total Time: 1 hour, 5 minutes
- Yield: 8 servings 1x
Description
This Homemade Shredded Apple Galette is the perfect way to make the most of those crisp autumn apples, and it’s a breeze to prepare. Whether you’re an experienced baker looking for a new twist on a classic or a novice seeking an easy-to-master dessert, this rustic galette is sure to warm your heart.
Ingredients
FOR THE SHORTCRUST:
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- a generous pinch of salt
- 1/2 cup cold butter (1 stick), cut into tiny cubes
- 3 tablespoons ice cold water
FOR THE FILLING:
- 3 medium apples, peeled (see note)
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 3 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
- 1 heaping teaspoon of flour or cornstarch
- 2 tablespoons butter, cubed
- 1 tablespoon turbinado (any coarse sugar, or even granulated sugar will work)
Instructions
- In a food processor, pulse the flour, sugar and salt.
- Add in the cubed butter. Pulse until the mixture looks like wet sand.
- Add in the ice cold water. Pulse until a rough dough forms (this will happen quickly).
- Remove the dough and form a ball. Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes, or up to two days.
- While the dough is resting in the fridge, peel the apples and shred them using the larger shred on a box grater. Add the shredded apples to a bowl with the lemon juice.
- Once all of the apples have been shredded, squeeze out as much liquid as you can.
- Place back into the bowl with the salt, cinnamon, nutmeg, brown sugar, vanilla and flour.
- Mix to fully coat the shredded apples.
- Preheat oven to 375°.
- Remove the dough from the fridge and roll out onto a floured surface, or piece of floured parchment paper. Try to create a 12″-14″ round.
- If not rolling onto parchment, place the dough onto a piece of parchment paper then place on a baking sheet.
- Spoon on the shredded apple filling evenly, leaving about a 2″ border from the edge of the dough.
- Folder over the edges of the dough toward the center.
- Dot the filling with the cold, cubed butter.
- Brush the outside edges of the dough with an egg wash.
- Sprinkle the edges with sugar (I used turbinado sugar).
- Bake for 20 to 25 minutes, or until the crust is golden brown.
- Allow the apple galette to cool slightly before cutting.
- Serve topped with ice cream or whipped topping.
- ENJOY!
Notes
- choose firm apples (Granny Smith and/or Honeycrisp)
- use the larger shred on a box grater to shred the apples
- a small amount of lemon juice mixed with the apples provides not only another level of flavor, but keeps the apples from browning too fast
- squeeze out as much liquid from the apples to ensure the crust does not become soggy
- if dough seems to dry, add a touch more ice cold water (no more than a tablespoon)
- place dough in fridge to rest for at least 30 minutes, or up to 2 days
- leave an edge after filling the dough to allow for folding
- this galette is meant to look rustic…don’t worry about rough edges
- add a few dots of butter to the filling prior to baking
- use an egg wash on the outer edge of the exposed dough to create a golden crust
- cool slightly before serving
- see post for additional notes and tips
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American
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