Here at Delish, we LOVE making galettes. Why? They've got all the delicious elements of pie: flaky, buttery crust and tender baked fruit. What they don't have is the fussy technique: no crimping, no latticework, and absolutely no blind baking. Sometimes, it's ok to take the easy road. (But hey, it's not for everyone. We've got a homemade apple pie recipe too, and it'll blow your socks off. 😉) First time with a galette? Keep reading for helpful info!
How is a galette different from a pie?
A galette is essentially an open-faced pie. Thinly sliced apples are tossed in cinnamon and sugar and layered on top of a single sheet of pie crust. The crust is folded over the apples in a rough circle and baked until the crust is flaky. Apple pie has a top and bottom crust and is usually formed in a pie dish. The extra crust and overall shape are the only real differences, and for the apple obsessed, galettes provide the perfect ratio of crust to filling.
What kind of apples are best for a galette?
Galettes need the same kind of apples that an apple pie would need — baking apples. Baking apples have a firm texture that stands up well to heat. Some of those most common ones are Granny Smith, Fuji, Honey Gold, Gala, Cortland, and Braeburn. You can switch it up depending onthe level of sweetness vs. tartness you're in the mood for. Since we're adding sugar to the apples, tart apples are the ideal choice.
What can you serve with a galette?
Anything you'd serve with an apple pie would work here as well. That means your favorite ice cream, frozen yogurt, caramel sauce, or candied nuts would be great galette sidekicks.
Ready for more galette magic? Check out this perfect peach galette or this savory summer tomato galette.
Have you made this yet? Let us know how it went in the comments below!
Editor's Note: The introduction to this recipe was updated on August 4, 2022, to include more information about the dish.
