Cinnamon Apple Galette with Salted Maple Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 1¼ cup unbleached white flour
  • ¼ teaspoon salt
  • 8 tablespoons frozen unsalted butter, cut into pieces
  • ¼ cup plain Greek yogurt
  • ¼ cup ice cold water
  • 2 teaspoons lemon juice
  • 2 to 3 large apples, peeled and sliced into ¼ inch slices (about 4 cups)
  • ¼ cup packed dark brown sugar
  • 1 heaping tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup finely chopped raw walnuts (optional)
  • 1 egg yolk
  • 1 teaspoon water
  • 2 tablespoons butter
  • ¼ cup maple syrup
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
  • pinch of flaky sea salt, such as Maldon's
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine.
  3. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.
  4. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball.
  5. Wrap in plastic and store in freezer for 20 minutes.
  6. To prepare filling, gently toss together the apples, brown sugar, flour, cinnamon, and nutmeg in a large bowl.
  7. On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the apple mixture evenly over dough (as pictured above), starting from the center. Sprinkle with chopped walnuts. Fold over the edges of dough, pleating to make it fit.
  8. Whisk together egg yolk and water. Brush over the crust and bake for 30 to 35 minutes or until apples are tender and bubbly and crust is golden brown.
  9. To make the glaze, melt the butter in a small sauce pan over medium-low heat. Let the butter brown slightly, cooking for about 2-3 minutes and stirring often. Remove from heat and whisk in the remaining ingredients.
  10. Drizzle over cooked galette. Serve with vanilla ice cream.
Recipe by Some the Wiser at