Galette with apples and walnuts

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 267, total fat 14 G., saturated fats 8 G., proteins 3 G., carbohydrates 33 G., fiber 2 G., cholesterol 71 mg, sodium 50 mg, sugar 17 G.

A rustic French galette with filling is easy to make: spread the filling on a rolled-out dough, fold the edges under to prevent the filling from escaping, and bake. This recipe offers a luxurious combination of apples and walnuts on a crisp crust. Brush the filling with apricot glaze for an even more delicious look, and dust with powdered sugar if desired. A great idea for a simple homemade pastry perfect for a family tea party!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 1/4 cups premium flour + extra for dusting
2 tsp. granulated sugar
A pinch of salt
110g chilled unsalted butter, cut into 1cm pieces.
1 large egg

Filling

1 cup walnuts
1/4 cup + 1 tbsp granulated sugar
1 large egg
3 tablespoons unsalted butter, diced
1/4 tsp vanilla extract
A pinch of salt
3 Golden Delicious or other firm baking apples (about 600 g)
1/4 cup apricot jam
Powdered sugar, for dusting (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, apples, walnuts, eggs, Apricot jam

Cooking the dish according to the recipe:

Position racks in the middle and lower thirds of the oven; preheat oven to 350°F (175°C).
Knead the dough:

Combine the flour, sugar, and salt in a food processor until evenly distributed. Add the butter; pulse until the mixture resembles coarse meal with pea-sized pieces of butter. Whisk the egg in a bowl with 1 tablespoon of ice water, then add it to the food processor and pulse once or twice. Stop until the dough forms a ball.

Place it on a piece of cling film and form it into a disk. Wrap tightly and refrigerate for 1 hour.
Meanwhile, prepare the filling.:

Toast the walnuts on a baking sheet on the middle rack of the oven until golden brown, 7-8 minutes; let cool. In a clean food processor, pulse the walnuts, 1/4 cup granulated sugar, egg, 1 tablespoon butter, vanilla extract, and salt to form a paste.
Line a flat baking sheet (or an inverted baking sheet) with parchment paper. On a floured work surface, roll out the dough into a 30 cm diameter circle. Place the dough on a rolling pin, then transfer it to the parchment.
Spread the walnut filling over the dough, leaving a 4 cm border around the edges. Refrigerate while you prepare the apples.
Increase the oven temperature to 200°C. Peel, core, and cut the apples in half, then cut each half into 8 wedges.
Arrange the apple slices in a circle over the filling, slightly overlapping them. Fold the edges of the dough over the filling. Sprinkle the apples with the remaining 1 tablespoon of sugar and 2 tablespoons of butter.
Bake the galette on the middle rack of the oven until golden brown, 40-45 minutes. Place the baking sheet on the bottom rack to catch the juices. Cool the galette on the rack.
In a bowl, combine 1 tablespoon of water with the apricot jam. Strain the glaze, then brush it over the apples. Dust with powdered sugar, if desired.