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.

I’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).

So- 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.

Ingredients 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.

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.

A 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.

Looking 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.