Apple Rosemary Galette
- 30m Prep Time
- 45m Cook Time
- 2h Ready In
I’VE MADE THIS GALETTE FOR MORE than ten years now and I never get tired of it. So many of my baked goods have savory components, and this is another one of them. Feel free to change up the rosemary with another herb or leave it out if you wish. This galette is perfect with vanilla ice cream and Salty Whiskey 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
-
Step 1.
Refrigerate the prepared Liquored Pie Dough for 1 hour.
-
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.
-
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.
-
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.
-
Step 5.
Preheat the oven to 425°F.
-
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.
-
Step 7.
Bake the galette until the crust is dark golden brown, 35 to 45 minutes. Let cool slightly before serving.