Rustic Apple Galette

A delicious take on traditional apple pie with light and flaky crust, caramelized apples and maple syrup glaze.

Prep Time 30

Cook Time 50

Total Time 1 20

Serving Size 6

4-5 medium apples I used several small apples from the tree and 2 granny smith apples
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey use a little more if the apples are very tart
1 tablespoon unsalted butter cut into small pieces

In a food processor, combine the flour, sugar, salt and butter and pulse a few times. Sprinkle the ice water over the mixture and process until it starts to come together.
Dump mixture on a work surface and gently form into a disk. Wrap in plastic and place in the refrigerator.
Peel and chop 2½ cups of apples. Wash the remaining apples and cut into 1/4 inch slices (leave the peel on for a rustic look).
Mix the sugar and cinnamon in a small bowl.
Preheat the oven to 400°F. Remove pastry from the refrigerator and place on a lightly floured surface. Roll into a 12 x 14" rectangular shape (careful not to overwork). Transfer to a parchment lined baking sheet.
Place the chopped apples over the pastry leaving a 1-2 inch border all around. Drizzle the honey over the apples. Arrange the sliced apples over top and sprinkle with the sugar and cinnamon mixture and then the pieces of butter.
Fold the pastry edge over the apples, creating pleats with the excess.
Bake for 50-60 minutes until the apples are tender and the pastry is golden brown.
While the galette is cooling, add the maple syrup to a pan and reduce on low heat for 10 minutes, stirring occasionally. Drizzle over the galette while still warm.
Enjoy warm or at room temperature.