Apple Rosemary Galette
30m prep 45m cook 2h ready
A rustic apple galette with a buttery, flaky crust and a savory hint of rosemary. Perfect with vanilla ice cream and caramel sauce.
Ingredients
- 1 Liquored Pie Dough
- 88.7 ml unsalted butter
- 4 tart apples peeled, cored, and cut into ¾-inch slices
- kosher salt
- 59.1 ml packed dark brown sugar
- 2.46 ml ground cinnamon
- 3 sprig fresh rosemary chopped
- 1 Egg Wash
- Turbinado sugar for sprinkling
Nutrition (per serving, estimated)
Estimated based off 3 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.47 mg
- Iron: 0.05 mg
- Magnesium: 0.64 mg
- Phosphorus: 2.92 mg
- Potassium: 5.63 mg
- Zinc: 0.02 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 Liquored Pie Dough
- 88.7 ml unsalted butter
- kosher salt
- 59.1 ml packed dark brown sugar
- 2.46 ml ground cinnamon
- 1 Egg Wash
Prepare
- 4 tart apples, peeled, cored, and cut into ¾-inch slices
- Chop 3 sprig fresh rosemary
- Turbinado sugar, for sprinkling
Let's Cook
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Step 1.
Refrigerate the prepared Liquored Pie Dough for 1 hour.
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Step 2.
On a lightly floured surface, roll the chilled dough out into a 16-inch circle about ¼ inch thick. Transfer the dough to a parchment paper–lined baking sheet and refrigerate while you make the filling.
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Step 3.
In a large skillet over medium-high heat, melt 6 tablespoons unsalted butter. Add the peeled, cored, and sliced apples (4 to 5 tart apples, cut into ¾-inch slices) and a pinch of kosher salt. Increase the heat to high and sauté until the apples start to brown, 5 to 6 minutes, stirring occasionally.
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Step 4.
Add ¼ cup packed dark brown sugar, ½ teaspoon ground cinnamon, and the chopped leaves from 3 sprigs fresh rosemary. Sauté for another 2 to 3 minutes, until the sugar is dissolved and the apples are coated. Spread the apple filling on a baking sheet to cool completely.
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Step 5.
Preheat the oven to 425°F.
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Step 6.
Once the filling has cooled, remove the dough from the refrigerator. Spread the filling evenly over the dough round, leaving a 2-inch border around the edge. Starting at one side, fold the 2-inch border of dough over the filling all the way around, pleating as needed, leaving a gap in the middle where the filling shows. Brush the folded dough with Egg Wash and sprinkle with turbinado sugar.
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Step 7.
Bake the galette until the crust is dark golden brown, 35 to 45 minutes. Let cool slightly before serving.
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