Apple Gallette

Serves 6

For dough


2 cups all purpose flour
½ teaspoon salt
1 tablespoon maple sugar or brown sugar
12 tablespoons cold unsalted butter cut into small pieces
11-½ cup ice water as needed


Combine flour, salt, sugar in food processor and pulse to combine. Add butter and pulse to combine. Transfer to a bowl and sprinkle with water until the dough comes together. Pat into a disk wrap in plastic, refrigerate for 30 minutes. Roll out to 18 thickness. Fold into quarters and transfer to the back of a heavy baking sheet. Unfold the dough letting the sides hang over the baking sheet.

For the filling


¼ cup unsalted butter, at room temperature
½ cup Rapadura brown sugar
6 crisp apples (such as Gala, Crispin or Granny Smith) each cored, and sliced into 8 wedges
¼ cup candied ginger, finely chopped
½ teaspoon ground cinnamon


In a large skillet over high heat, melt the butter, stir in the sugar, and cook for 1 minute.

Arrange the apples in a single layer in the pan and scatter the ginger on top. Sprinkle cinnamon and cook undisturbed for 6 minutes. Add ¼ cups water and cook stirring occasionally until the apples are tender and the liquid has evaporated. Transfer the apples to a plate and cool until warm.

Roll out the dough to 18-inch thick circle. Mound the apples on the dough leaving a 2 inch border. Pour over any juices remaining and fold over the sides of the dough pleating as you go. The dough will not cover the sliced apples. Brush dough with butter and sprinkle with a little sugar. Bake at 400°F for 45 minutes until fruit is bubbling and the crust is golden brown.

© Recipe Property of Peter Berley