Close up of an apple galette in whole wheat pastry.

Flaky and Fruity Galette Workshop Materials

Tools

  • Dry measuring cups
  • Measuring spoons
  • Small liquid measuring cup
  • Food processor OR large bowl and pastry blender (I have this one)
  • Work surface
  • Bench scraper (nice to have but not necessary)
  • Two large plates for chilling the pastry
  • Rolling pin or empty wine bottle
  • 9-inch deep pie dish, 12-inch cast-iron pan or a baking sheet
  • Dishtowel
  • Optional pastry brush if doing an egg wash (I don’t usually bother with an egg wash)
Dough rolled out on a pale wooden cutting board. A dark green wine bottle is sitting above the dough to demonstrate that it can be used as a rolling pin. The wooden board sits on a dark wooden background.
Whole wheat pastry for a galette is folded in half and sits inside a cast-iron pan. The pan sits on grey and white marble.
Simple tools
blue overturned plate on a grey and white marble background
A blue overturned plate has been pulled away from a plate underneath. On the plate underneath is a disk of whole wheat pastry. The plates sit on a grey and white marble background.
A disk of chilled whole wheat pastry sits on a blue plate. The blue plate sits on a gray and white marble background.
Chill dough without plastic

Ingredients for one apple galette

The ingredients below yield one galette. If you would like to make additional dough to use later, bring extra flour, butter or coconut oil, salt, sugar and ice water to the workshop.

For the pastry

  • 1 1/4 cups all-purpose flour or pastry flour, plus more for dusting. Pastry flour is more common in Canada than the US. Either works. If you like, use half all purpose, half whole-wheat for the pastry.
  • 1/2 cup (1 stick) chilled unsalted butter or coconut oil. Chill this well before class begins. If you choose coconut oil, take it out of the refigerator a few minutes before class so it can soften slightly. Otherwise it will be rock hard.
  • 2 to 4 tablespoons ice water. You may not need it all.
  • 1/2 teaspoon salt. I usually have coarse salt on hand. Any type is fine.
  • 1/4 teaspoon sugar. This tiny amount of sugar brings out a lot of flavor. I use granulated.

For the filling

  • 5 medium apples. If I still lived in Ontario, Canada, I would use MacIntosh. I buy a variety of apples—Honeycrisp, Braeburn, Fugi, Gala, Gravenstein—and use whatever I find in the fruitbowl.
  • Juice of 1 lemon (2 tablespoons). This will prevent the apples from browning and also adds flavor.
  • 2 to 4 tablespoons brown sugar. The apples I use are quite sweet and don’t need much sugar. If you use tart Granny Smith apples, you may want to add more sugar.
  • 1/4 teaspoon ground cinnamon. If you like nutmeg, bring that too. Cardamom is also nice.
  • 2 tablespoons butter or coconut oil. You’ll dab the top of the fruit before baking.
  • 1 teaspoon granulated sugar. To sprinkle on top.
  • 1 egg beaten with 1 teaspoon water for an egg wash. I don’t bother with this but the pastry does look really nice if you brush it with egg wash before baking.
A baked apple galette in a cast iron pan sits on grey and white marble
Apple galette made with whole wheat pastry

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