Rustic Apple Galette with Vanilla Glaze Recipe
This Rustic Apple Galette with Vanilla Glaze is a beautifully simple and elegant dessert featuring a flaky, buttery crust made with both all-purpose flour and cornmeal for added texture. Thinly sliced spiced apples are nestled in the center and wrapped in a free-form crust, then baked to golden perfection. The galette is finished with a smooth, sweet vanilla glaze, making it the perfect warm treat for fall or any season.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 cup all-purpose flour
- ½ cup cornmeal
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter (1 stick, diced into small cubes)
- 1 large egg yolk
- 4-6 tablespoons ice water
For the Filling
- 1 pound apples, cored and thinly sliced
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
For the Topping
- 1 tablespoon heavy cream
- 1 tablespoon demerara sugar
For the Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Crust: Ensure all ingredients are cold for best results. Spread out a large piece of plastic wrap on your counter. In a food processor, combine flour, cornmeal, sugar, and salt and pulse 5-10 times until combined. Add the diced cold butter and pulse 10-15 times until mixture looks coarse like cornmeal.
- Form the Dough: Add the egg yolk to the processor and pulse 4-5 times to incorporate. Gradually add ice water, starting with 3 tablespoons and pulsing 10-12 times, then add 1 tablespoon more at a time until the dough forms a loose ball and is tacky but well-formed. Remove dough, dust hands with flour, shape into a 1-inch thick disc, wrap in plastic, and chill in fridge for at least 1 hour.
- Prepare the Filling: Core and thinly slice the apples and place them in a large bowl. Add brown sugar, flour, cinnamon, nutmeg, and salt to the apples and toss thoroughly to coat the slices evenly.
- Make the Vanilla Glaze: In a small bowl, whisk powdered sugar, vanilla extract, and 2 tablespoons heavy cream until very smooth. Adjust thickness with more cream or powdered sugar to achieve desired consistency.
- Preheat Oven and Prepare Baking Sheet: Heat oven to 425°F and place a rack in the center position. Line a baking sheet with parchment paper.
- Roll Out the Dough: Remove chilled dough and place on a floured surface. Roll it out to a 12-14 inch circle about ¼ inch thick. Carefully wrap dough around rolling pin and transfer to the prepared baking sheet.
- Assemble the Galette: Arrange the spiced apples evenly in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up around the filling, pressing overlaps gently to adhere.
- Add Butter and Sugar: Dot the apples evenly with butter pieces. Brush the dough edges with heavy cream and sprinkle with demerara sugar for a crunchy finish.
- Bake the Galette: Place baking sheet in the oven and bake for 40-45 minutes until the crust is golden and apples are tender and slightly browned.
- Cool and Serve: Let the galette rest for 10 minutes after baking. Slice into 8 wedges using a pizza cutter, drizzle with vanilla glaze to taste, and serve warm immediately.
Notes
- Note 1: Cornmeal in the crust adds a pleasant crunch and rustic texture to the galette.
- Note 2: Using cold butter and ice water helps keep the crust flaky.
- Note 3: Demerara sugar adds a subtle crunch and sweetness to the crust edges.
- Note 4: Choose firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Note 5: The flour in the filling helps thicken the juices released by the apples during baking.
- Note 6: Dough should be tacky but not sticky; adding water gradually prevents overhydration.
- Note 7: Rolling out the dough evenly ensures consistent baking and a uniform crust thickness.
- Note 8: Heavy cream brushed on the crust provides a golden color and richness.
