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.
- 2 cups + 1 Tbsp (315g) plain flour
- 2 Tbsp (24g) coconut sugar
- 1/2 tsp (3g) salt
- 2/3 cup + 2 Tbsp (200g) westgold butter
- 1/2 cup (125g) ice cold water
- 1/2 cup almond meal
- 3 Royal Gala apples
- 45g (1/4 cups) coconut sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 2 Tbsp arrowroot starch
- 2 tsp orange zest
- 2 Tbsp orange juice
- 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.
- 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.
- 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.
- PREPARE THE FILLING. Meanwhile, combine all of the filling ingredients, except the almond meal, in a bowl and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: Chai spiced, apple pie, galette