Rustic Rosemary Apple Galette
This freeform pastry celebrates the natural beauty of thinly sliced apples fanned over a flaky crust with an unexpected savory-sweet rosemary sugar filling. It is the most forgiving and charming of all cottagecore bakes because its imperfect rustic edges are entirely the point.
A freeform apple tart with a flaky crust and aromatic rosemary sugar that requires zero perfection.
Nutrition per serving
Ingredients
crust
filling
Instructions
Make the Pastry
Combine flour and a pinch of salt in a bowl. Add cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Add 3 to 4 tablespoons of ice water one tablespoon at a time until the dough just comes together. Wrap and refrigerate for 30 minutes.
Prepare the Filling
Toss the thinly sliced apples with the granulated sugar and minced fresh rosemary in a large bowl until evenly coated. Allow the mixture to sit for 10 minutes so the apples release a little juice and the rosemary flavor infuses.
Assemble the Galette
Roll the chilled dough on a floured surface into a rough 12-inch circle and transfer to a parchment-lined baking sheet. Arrange the apple slices in overlapping concentric circles leaving a 2-inch border, then fold the pastry edges up and over the apples, pleating as you go.
Bake to Golden
Brush the folded pastry edges with whole milk and sprinkle with a little extra sugar. Bake at 375 degrees F for 40 to 45 minutes until the crust is deeply golden and the apples are tender and caramelized at the edges.
Substitutions
Common mistakes
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