Galettes are one of my favourite desserts because they are quick, easy and are perfectly imperfect! Galettes are meant to be rustic, there is no need to perfectly lay the apples or fold the pastry. Excellent for a last-minute dessert, all you need to do ahead of time is defrost the pastry. Try getting kids involved when making this dessert – it is a perfect way to introduce them to cooking and get them excited in the kitchen!
1/2 of a 397g pkg of puff pastry
1 tbs water
For the filling:
2 large gala apples, thinly sliced
1/8 tsp nutmeg
1/8 tsp cardamom
2 tbs sugar
1 tbs corn starch
Preheat the oven to 375F.
In a large mixing bowl, mix together all of the filling ingredients (except the corn starch) until apples are evenly coated. Slowly sprinkle the corn starch on the apples until all apples are evenly coated. Set aside.
Meanwhile, roll out the puff pastry on a lightly floured surface. Roll out the pastry to make a square approximately 13 inches by 13 inches. Starting 2 inches away from the edge of the pastry, layer the apples slightly overlapping each other in a circle. Work your way towards the centre until no empty spaces remain and all of the apples have been used.
In a small bowl whisk together the egg and water. Brush the exposed pastry and apples with egg wash. Starting with one corner, pull the pastry on top of the apples and brush with egg wash. Work your way around the galette, pulling up additional pieces of pastry and brushing them with egg wash as you go. Using a large spatula, gently move the pastry to a baking sheet.
Bake for 20 – 30 minutes until pastry is flaky and golden brown. Once finished, let cool on baking sheet for 10 mins before cutting.