In My Kitchen

In My Kitchen: Apple Guava Galette

The galette is what you make when you’d like to make a beautiful tart but you feel like a lardass. I keed! It’s a free-form tart that you can go rustic or sophisticated with, even go both ways with, as I did. I decided to make a sweet one but you can totally turn this into a savory treat as well.

This recipe serves 6-8. For the crust, I used:

1 cup all-purpose flour

1/4 cup spelt flour (Just because I had some lying around. You can use more of the all-purpose stuff.)

1/2 cup butter, cold and cubed

1 T sugar

1/4 t salt

About 4 T very cold water

1. Mix the flours, sugar, and salt in a medium bowl. Add in the cold cubed butter. I like to pop my butter in the freezer for about 15 minutes to make sure it’s cold. You can also cube it ahead of time and freeze.


2. Take your pastry cutter and work the cold butter into the flour until you have bits of the stuff about the size of peas. If you don’t have a pastry cutter – I once saw a TV chef grate his butter into the flour mixture which I thought was pretty genius. But I like my pastry cutter. (Why don’t you have one? I’ve used mine to whisk and mash stuff too, it’s pretty awesome. And they’re cheap. But I digress. We need to work fast here!)


3. Add in ice water, a tablespoon at a time, mixing as you go, until the dough starts to come together. When done, it should come off the bowl like so:


4. Transfer this dough on to a sheet of plastic wrap and form into a disk. Refrigerate for at least an hour, overnight if that’s possible.


I think I could’ve broken down the butter more. But hey, we’re embracing the rustic, right?

When your dough is ready, you can get started on your filling. For my apple filling, I used:

2 Granny Smith apples

2 T sugar

1 T lemon juice

The zest of a lemon

5. Super simple – I just peeled and sliced the apples as uniformly as I could (with not much success) and tossed it all into a bowl. Added the rest of the ingredients, tossed, and let it sit for about 20 minutes because a lot of moisture is released by the apples when left to sit like this. This is good. We don’t want all that moisture to end up on the bottom of our galette and turn it soggy.


6. Take out your chilled dough and roll out on parchment paper with a liberal sprinkling of flour. I insist on the parchment paper – it’ll make cleaning up later soooo much easier. Oh, and you’re gonna want to work fairly fast here to keep your dough chilled.


I couldn’t for the life of me find my rolling pin and used the paperboard core of my plastic wrap. As President Obama likes to say, yes we can!

7. I spread some guava jam on my dough because I wanted something gooey and sweet for my tart Granny Smith apples to sit on and I thought that the flavors would go well, too. Just make sure to keep about 1 – 1 1/2 inches around the perimeter of the dough bare because we’ll be folding the edges in later.


8. I know the galette is an exercise in rusticity but here’s where you can go a little fancy/OCD. I fanned out my apple slices and maaaan, this was therapeutic.


9. Fold the edges in towards the center of the galette. Remember, it doesn’t have to be perfect! End with a sprinkling of sugar all over this baby.


10. Pop this into an oven that’s been preheated to 190 C/375 F and bake for 30 minutes. I turned the temp down to 175 C/350 F and baked for about 15 more minutes until the apples were browned to my liking. Which looked like this:



Insert hearts-for-eyes emoji here.

You have to let this cool for a bit but not too long that a scoop of vanilla ice cream won’t melt on it.



More than adding any distinct flavor, I found that the guava jam lended sweetness and a fragrance to this galette. I’m not ecstatic about the crust, I think I might have over baked it a tad. I also wish I brushed the apples with some sort of glaze or syrup or something, it would’ve looked so much sexier. Some guava jam diluted in a bit of water, perhaps?

Good balance of tart and sweet going on though, really nice with that ice cream. And I love a temperature contrast in desserts! I think this lardass didn’t do so bad.


Fun Food Fact: Salt is commonly referred to as a magnifying glass in savory cooking. In a recent cheesecake class, I learned that lemon is its equivalent in the pastry world. Flavors need a little boost? Elevate with lemon!


1 reply »

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