This dulce de leche and apple galette pie is the perfect compromise when you want an apple pie but don't want the fuss of dealing with pie dish. Apple pie was one of the first things I learned to make when I was in my culinary program. This rustic, free-form pastry is filled with a delicious combination of tart, juicy apples, brown sugar and cinnamon.
The flaky, homemade buttery crust is the perfect complement to the warm and inviting filling. Whether you're a seasoned baker or just starting out, this apple dulce de leche galette is will have you enjoying a homemade apple pastry in no time!
Why you'll love this dulce de leche apple galette
- Perfect Balance of Flavors: The sweet and tart apples complement the rich and creamy dulce de leche for a delightful combination.
- Flaky Crust: The buttery, flaky crust provides a wonderful contrast to the soft and juicy filling.
- Easy to Make: Galettes are a relatively simple dessert to prepare, even for beginners.
- Versatile: You can use your favorite apples or add other fruits to the filling.
- Visually Appealing: The rustic presentation of a galette makes it a beautiful addition to any table.
- Perfect for Sharing: Galettes are ideal for serving to a crowd or enjoying as a family dessert.
What exactly is a galette?
A galette is a French pastry that is typically made with a flaky crust and filled with fruit or other ingredients. It is often described as a "free-form pie" or “lazy pie” because it doesn't require a pie dish. Here are some of the different types of galettes:
- Sweet galette: This is the most common type of galette, and it is filled with a variety of fruits, such as plums, berries, or peaches.
- Savory galette: Savory galettes like this butternut squash and cheese pie are great as an entree dish. Galettes can be filled with a variety of ingredients, such as vegetables and proteins
Ingredients needed for this dulce de leche apple galette
Galette Pie Crust Ingredients:
- All purpose flour
- Salt
- Granutaled Sugar
- Unsalted Butter
- Cold water
Apple Pie Filling:
- Apples
- Light brown sugar
- All-purpose flour
- Lemon juice
- Ground cinnamon
- Dulce De Leche
Instructions in order to make this apple dulce de leche galette
Start by making the crust
- Combine flour, salt, sugar in a food processor or in a bowl with a hand mixer. Add butter and mix until the mixture looks crumbly, with the butter the size of small peas.
- Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
- Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.
Make your apple pie filling
- Mix the apples, brown sugar, flour, lemon juice, salt and cinnamon together in a large bowl. Cover and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.
Assemble your galette
- Remove the disk from the refrigerator and remove the plastic wrap. Over a lightly floured surface, roll out the dough to a 12-14 inch circle. Make sure your dough is not sticking to the surface, add flour as needed.
- Transfer to a parchment lined baking sheet.
- Arrange the apples into the center of the dough, leaving a 2 inch border all around them. You can pile the apples in the center or arrange the apple slices in a more deliberate design.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- Make an eggwash in a small bowl using 1 egg yolk and 1 teaspoon of water. Brush the egg wash over the dough for a shiny and golden crust. Sprinkle the crust with coarse sugar, if desired.
- Refrigerate the shaped galette for 30 minutes as the oven preheats.
- Preheat your oven to 375 degrees.
- Bake until the filling is bubbly and the crust is golden brown, about 40 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
- Before serving drizzle the dulce de leche.
What kind of apples do you use to make this apple galette
I love to use a combination of 2 Granny Smith Apples and 2 Honeycrisp apples. Tart apples like as Granny Smith, Braeburn, or Honeycrisp, have a great balance of sweetness and acidity that complements the buttery crust and dulce de leche filling. If you prefer a sweeter galette, you can mix tart apples with sweeter apples like Fuji or Gala.
What do you eat with sweet galette?
Galettes are versatile pastries that can be enjoyed with a variety of side dishes and toppings. Here are some popular options:
- Ice cream: A classic pairing (and my favorite) for fruit galettes, especially vanilla.
- Whipped cream: A light and airy topping that complements the sweetness of the fruit.
- Powdered sugar: A simple yet elegant way to finish a galette.
Do you eat a galette pastry warm?
Yes, galettes are best enjoyed warm. The combination of the flaky, buttery crust and the warm, juicy filling is most enjoyable when the galette is served fresh from the oven.
However, if you prefer, you can also enjoy a galette at room temperature.
How do you keep the bottom of galette from getting soggy?
Here are a few tips to prevent the bottom of your galette from getting soggy:
- Preheat the baking sheet: A hot baking sheet will help the crust cook evenly and prevent it from becoming soggy. Preheat the sheet to the temperature specified in your recipe.
- Use a parchment paper lining: Place a sheet of parchment paper on the baking sheet before adding the galette. This will help prevent the bottom crust from sticking and becoming soggy.
- Avoid overfilling: Make sure not to overfill the galette with fruit. If the filling is too runny, it can leak out and make the bottom crust soggy.
- Bake at a high temperature: Baking the galette at a high temperature will help the crust cook quickly and prevent it from becoming soggy.
Apple galette with dulce de leche FAQ
Q: Can I use store-bought puff pastry for this recipe? A: Yes, you can use store-bought puff pastry for convenience. However, making your own dough can be a rewarding experience.
Q: How long does this galette last? A: Properly stored, a galette can last for up to 2-3 days in the refrigerator.
Q: Can I use other types of fruit for this galette? A: Yes, you can use a variety of fruits, such as pears, peaches, or plums.
Q: Is dulce de leche necessary for this galette? A: While dulce de leche adds a delicious sweetness to the galette, you can also enjoy it without it. You can substitute it with salted caramel or even omit it entirely.
Storage and reheating instructions for apple pie galette
Storage:
- Refrigeration: Store the galette in an airtight container in the refrigerator for up to 3-4 days. This will help maintain its freshness and prevent it from drying out.
- Freezing: For longer storage, wrap the galette tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months.
Reheating:
- From Refrigerator: If the galette is stored in the refrigerator, let it sit at room temperature for about 30 minutes before reheating.
- Oven: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and reheat for 10-15 minutes, or until warmed through.
- Microwave: If you're in a hurry, you can reheat the galette in the microwave. Place it on a microwave-safe plate and heat in short bursts, checking every 30 seconds to prevent overcooking.
Tips:
- Cover with foil: To prevent the galette from drying out during reheating, cover it with aluminum foil.
- Serve warm: Galette is best enjoyed warm, so reheat it thoroughly before serving.
Try these other dessert recipes
Apple And Dulce De Leche Galette
Flaky pastry is filled with a delicious combination of tart apples and creamy dulce de leche, making it the perfect dessert for any occasion.
Servings: 8
Calories: 292kcal
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour plus more for work surface
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
- ¼ cup ice-cold water plus more as needed
- 1 large egg
- 1 tablespoon coarse sugar
Apple Filling
- 2 Granny Smith Apples peeled and sliced into ¼-inch slices (about 4–5 cups slices)
- 2 Honeycrisp Apples peeled and sliced into ¼-inch slices (about 4–5 cups slices)
- ¼ cup packed light or dark brown sugar
- 1 ½ Tablespoons All-purpose flour
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup dulce de leche
Instructions
Start by making the crust
- Combine flour, salt, sugar in a food processor or in a bowl with a hand mixer. Add butter and mix until the mixture looks crumbly, with the butter the size of small peas.
- Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
- Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.
Make your apple pie filling
- Mix the apples, brown sugar, flour, lemon juice, salt and cinnamon together in a large bowl. Cover and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.
Assemble your galette
- Remove the disk from the refrigerator and remove the plastic wrap. Over a lightly floured surface, roll out the dough to a 12-14 inch circle. Make sure your dough is not sticking to the surface, add flour as needed.
- Transfer to a parchment lined baking sheet.
- Arrange the apples into the center of the dough, leaving a 2 inch border all around them. You can simply spoon the filling on, or arrange the apple slices in a more deliberate design. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- Make an eggwash in a small bowl using 1 egg yolk and 1 teaspoon of water. Brush the egg wash over the dough for a shiny and golden crust Sprinkle the crust with coarse sugar, if desired.
- Refrigerate the shaped galette for 30 minutes as the oven preheats.
- Preheat your oven to 375 degrees.
- Bake until the filling is bubbly and the crust is golden brown, about 40 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
- Before serving drizzle the dulce de leche.
Notes
Apple galette with dulce de leche FAQ
Q: Can I use store-bought puff pastry for this recipe? A: Yes, you can use store-bought puff pastry for convenience. However, making your own dough can be a rewarding experience. Q: How long does this galette last? A: Properly stored, a galette can last for up to 2-3 days in the refrigerator. Q: Can I use other types of fruit for this galette? A: Yes, you can use a variety of fruits, such as pears, peaches, or plums. Q: Is dulce de leche necessary for this galette? A: While dulce de leche adds a delicious sweetness to the galette, you can also enjoy it without it. You can substitute it with salted caramel or even omit it entirely.Storage and reheating instructions for apple pie galette
Storage:- Refrigeration: Store the galette in an airtight container in the refrigerator for up to 3-4 days. This will help maintain its freshness and prevent it from drying out.
- Freezing: For longer storage, wrap the galette tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months.
- From Refrigerator: If the galette is stored in the refrigerator, let it sit at room temperature for about 30 minutes before reheating.
- Oven: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and reheat for 10-15 minutes, or until warmed through.
- Microwave: If you're in a hurry, you can reheat the galette in the microwave. Place it on a microwave-safe plate and heat in short bursts, checking every 30 seconds to prevent overcooking.
- Cover with foil: To prevent the galette from drying out during reheating, cover it with aluminum foil.
- Serve warm: Galette is best enjoyed warm, so reheat it thoroughly before serving.
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