- 1 ½ c all-purpose flour
- 1 ½ sticks (¾ c) unsalted butter, cut into 1 in. x 1 in. cubes
- ½ tsp table salt
- 1 large egg, yolk only
- 2-3 Tbsp ice water
- ½ stick (¼ c) unsalted butter, room temperature
- ¼ c granulated sugar
- ½ c almond flour
- 1 large egg, whole
- ½ tsp vanilla paste
- 2 Evercrisp apples, peeled & thinly sliced
- 1 large egg, whole (for egg wash)
- Granulated sugar for sprinkling
- Coarsely crushed pistachios
- Whisk flour and salt together in a medium bowl. Add cubed butter, toss in the flour to coat, and squish each piece between two fingers to create flat little “shingles” of butter. Squish and crumble the butter in the flour mixture until you have both large flat pieces and pea-sized chunks of butter.
- Add egg yolk and lightly mix in with a fork. Add 2 Tbsp ice water and toss together with your hands, pressing the dough together at times (don’t knead, just press/squeeze). Eventually it should all come together, but may be somewhat crumbly—this is normal (add a third Tbsp of ice water if the dough seems too dry). Shape into a small disc shape.
- Wrap the disc of dough tightly in plastic wrap (lay on the counter once wrapped and press out any air pockets) and let rest in the fridge for a minimum of 2 hours.
- While the dough is resting, make the almond cream. In a small or medium-sized bowl, cream together room temperature butter and granulated sugar with a wooden spoon until fully combined (this may be tricky at first, but will gradually start to combine).
- Then, sift almond flour into the bowl and mix together (still using the wooden spoon). Finally, add the egg and vanilla paste and whisk together until full incorporated and you’re left with a smooth consistency. Refrigerate in a small bowl, covered tightly with a lid or plastic wrap, until ready to use.
Assembly and Bake
- Once the dough has chilled, take it out of the fridge and let rest for about 5-10 minutes on the counter until it’s easily handled (if you roll it while it’s too cold, it’ll break as you go). Lightly flour your work surface and gently roll the dough out into a 10-12 in. circle, ~¼ in. thick. Be sure to pick up the dough and reapply small bits of flour as needed so it doesn’t stick to the surface.
- Place dough in the fridge on a cookie sheet lined with parchment paper for 10 minutes so the butter stays cold. Preheat the oven to 400° F.
- Take the dough out of the fridge and spread almond cream in an even layer over the top, leaving about a 2 in. border around the side. Fan out the thinly sliced apples on top of the almond cream, starting from the outside and working your way in.
- Fold the border of the galette dough over the top of the outermost apples, working clockwise and letting the dough overlap a few times. Lightly whisk an egg and brush it around the dough you just folded over (you won’t use it all, just enough to generously cover the crust). Sprinkle the entire galette, apples and crust, with granulated sugar.
- Bake at 400° F on the middle rack for 45-50 minutes or until desired browning on the crust. Take out of the oven and while it’s still warm, drizzle the galette with honey and top with pistachios. Best enjoyed warm and same-day.
- Keep the Dough Cold: If your dough ever gets sticky because the butter starts to get too warm, just throw it back in the fridge for 10-15 minutes! The key to truly flaky dough is keeping the butter as cold as possible throughout the entire process.
- Break up the Process: Overwhelmed by the process or short on time? Break up the steps! Make your dough and almond cream on one day, store them in the fridge overnight, and assemble/bake the next!
- Making the Almond Cream: You can certainly use a stand mixer fitted with the paddle attachment to cream your ingredients together and incorporate a bit more air into the mixture. Though it’s such a small amount for each ingredient that it may not be worth the extra hassle and can just as easily come together (with a bit of arm work) by hand.
- Baking the Galette: Use your best judgment as to when the galette is done. Some may want a lighter crust and stop at 45 minutes, while some may even push it to 55 minutes—baker’s choice! Just be sure you’re baking it with the rack in the middle and not upper or lower thirds (allows a more even bake).