Chai spiced apple galette

This Wintery chai spiced apple galette is made with a real-butter homemade pastry (that comes together in seconds) and warm apple filling. Perfect served at breakfast or as a dessert (with added ice cream), its a true celebration of the seasons. 

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I discovered galettes a few years ago and, after years of avoiding making my own pastry, finally decided to give them a go. For some reason I had been intimidated by homemade pastry and always thought it best left to the experts, but quickly discovered the process is easy and- even better- outrageously delicious.

Spiced apple galette

Chai spiced apple galette

Chai spiced apple galetteI’ve mostly made berry galettes in the summer time, but finally decided to celebrate the most delicious season (Autumn/Winter) with this chai spiced apple galette. Never tried a galette before? Think spiced apple pie filling meet flakey pastry heaven. You’ll love it.

I should probably mention the real MVP here though- my food processor. This recipe calls for a food processor (which turns the process of creating perfect buttery, flakey pastry into anyones game) and while it is very possible to make pastry without one, I’m not the person to teach you (yet). 

Chai spiced apple galette

Chai spiced apple galetteSo- if you have apples, spices, butter and a few pantry items (but most especially a food processor), lets get baking. You’ll be rewarded with etc most cosy, buttery, spiced, warm, fragrant, fruit and flakey dessert that can totally double as breakfast. 

Chai spiced apple galette

Chai spiced apple galette

Chai spiced apple galetteIngredients list 

  • Plain flour and salt– the usuals for pastry! I have not tried any other flours at this stage, but if you do let me know how it worked for you in the comments. Using wheat flour creates the most succulent, flakey pastry and I highly recommend it.
  • Granulated sugar. I used coconut sugar, however you could sub for any sugar you wish.  
  • Almond meal is used at sit under the fruit so soak up excess juices. Its a trick I learned from a Donna Hay cookbook and I’ve never made a galette since without adding almond meal. 
  • Grass Fed Butter.I have teamed up with WESTGOLD butter to create this recipe, because their New Zealand Grass-fed butter is my all time favourite. Grass-fed butter gives the grain free apple bread the best flavour and adds wonderful fat soluble vitamins. Butter is one of the worlds original superfoods and in my household we eat it as much as we can! Butter is essential for the flakey galette crust and is the real hero of this recipe. 
  • Royal Gala Apples, or your preferred apple. I loved spiced, cooked apples at this time of the year and in this chai spiced apple galette the result is melt-in-your-mouth apple slices that go so wit with the buttery pastry (and optional ice cream). 
  • Spices– we use a mixture of cinnamon, ginger, nutmeg and cardamon for yah chai spice, but you could also use a premixed blend. 
  • Arrowroot flour. This helps to to collect the juices while the galette bakes, and holds them together in a jammy pasta. Don’t skip or your chai spiced apple galette will become too wet. You should be able to sub for tapioca flour/starch or corn flour. 
  • Orange zest and juice. Yum. You could swap for lemon if tarts what you have on hand. 

Chai spiced apple galette

Chai spiced apple galette

Why I choose Westgold butter

I have teamed up with WESTGOLD butter to create this recipe, because their New Zealand Grass-fed butter is my all time favourite. Grass-fed cows produce milk (and butter) with the best flavour and adds wonderful fat soluble vitamins. Butter is one of the worlds original superfoods and in my household we eat it as much as we can. 

If you have ever visited the West Coast of New Zealand you’ll know its green year round. The lush green grass is available means cows can be given a grass-fed diet for all seasons, and the result speaks for itself. Westgold New Zealand dairy just hits different- its so creamy and flavoursome, and we are the biggest fans at my house. Plus, despite living in Australia my parents are from New Zealand and NZ dairy has always been a must for us. 

Chai spiced apple galetteA note on equipment

You can make this dessert without any equipment at all, however a few things will make this much easier. the trick to perfectly flakey galette pastry is no work the flour as little as possible, so the following make a big difference;

  • A food processor. Any basic food processor will work, but it does allow you to make the pastry in seconds. As we are working with butter, the food processor allows the pastry ingredients to come together quickly and easily without adding extra heat (from your hands), melting the butter and creating pastry failure. You can make the pastry using a butter knife instead, but it is a more timely method. The pastry in this recipe is delightfully light and fluffy, something that comes from not overworking the flour as a direct result of using the food processor.
  • A rubber spatula. I use a rubber spatula every day- it is one of the best and cheapest kitchen tools, and when you’re scrapping out anything from a food processor or blender, it helps to get out every last crump or drop.
  • Baking paper or silicone mats. Whichever one you use, I recommend option for the more sustainable option where you can. White baking paper is actually coated in plastic and cannot be recycled or composted. I use a brown baking paper that can be composted, and I also have silicone mats– a bit more of an investment, but worth it.

Chai spiced apple galetteLooking for more spiced, seasonal recipes? Try;

I hope you enjoy this chai spiced apple galette as much as I do! If you bake it, we would love to hear from you below- your comments and reviews help others find this recipe too. 

Chai spiced apple galette

Chai spiced apple galette

Chai spiced apple galette

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Spiced apple galette

Chai spiced apple galette

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  • Author: Panaceas Pantry
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 serves 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Description

This Wintery chai spiced apple galette is made with a real-butter homemade pastry (that comes together in seconds) and warm apple filling. Perfect served at breakfast or as a dessert (with added ice cream), its a true celebration of the seasons.


Ingredients

Scale

Apple filling

 


Instructions

  1. MAKE DOUGH. I always recommend using scales to get this recipe correct as they are far more accurate. I used Australian standard cups. Prepare the butter and ensure you have ice-cold water on hand. The trick to getting the pastry to come together is using cold ingredients, and so it is best to have your butter cubed straight from the fridge, and iced water ready to go.
  2. Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
  3. Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours. I use a compostable plastic wrap, so if you want to go plastic free check out this one.
  4. PREPARE THE FILLING. Meanwhile, combine all of the filling ingredients, except the almond meal, in a bowl and set aside.
  5. CREATE THE GALETTE. After 1 hour, remove dough from the fridge. You will need to work quickly here, so get your self prepared and if its a hot day I would recommend using a cold marble slab to roll out the pastry on. Place dough between 2 sheets of baking paper (or two silicone mats, I use these ones), and carefully roll out to a rectangle. You want the dough to be around 5-7mm in thickness and very even all over, preferably with no cracks as they will split during baking. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
  6. Spread almond meal over the dough, leaving a 5cm boarder (this will be rolled over in to a crust) and then top with the apple mixture. For best results layer the apple similar to I have done in the photos- this will ensure even cooking- and make sure you leave a 5cm boarder. You do not need to add the excess juices left in the bottom of the bowl.
  7. Now, fold up the sides of the galette. If the dough is a little bit sticky use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. This is a rustic tart- you don’t need it to look perfect. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with flaked almonds or raw sugar.
  8. Now, place the galette (on the baking tray) back in the fridge for a minimum of 30 minutes (don’t skip this step) then preheat the oven.
  9. BAKE. Preheat the oven to 200C (390F) then add galette to the oven and bake for 10 minutes. Turn down to 175 C (350F), then bake a further 30-35 mins. Serve immediately with ice-cream, or allow to cool and cut into slices atet can be eaten throughout the day.

Notes

  • You can use any apples you like, I just prefer Royal Gala.
  • Coconut sugar can be substituted for raw sugar.
  • I have not tried any gluten free substitutions.
  • If you use salted butter, omit the added salt in 30 minutes.  crust ingredients.
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