Barefoot Contessa Apple Galette Recipe
The Barefoot Contessa Apple Galette Recipe is simple, rustic and full of flavor. This dessert is golden, flaky and naturally sweet. It’s perfect for family dinners, holidays or casual weekends.
Ingredients
- Puff pastry – 1 sheet thawed
- Apples – 3 medium peeled, cored, sliced
- Granulated sugar – ¼ cup
- Brown sugar – 2 tablespoons
- Cinnamon – 1 teaspoon
- Nutmeg – ¼ teaspoon
- Lemon juice – 1 teaspoon
- Egg – 1 beaten
- Butter – 2 tablespoons small pieces
- Optional: powdered sugar for serving
Instructions
Preheat Oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare Apples
- Peel, core, and thinly slice apples. Place them in a bowl and sprinkle with lemon juice to prevent browning.
Mix Sugar and Spices
- Combine granulated sugar, brown sugar, cinnamon and nutmeg in a small bowl. Mix well for even flavor.
Prepare Puff Pastry
- Roll puff pastry on a lightly floured surface. Shape into a rough rectangle or circle, about 12 inches wide.
Add Apple Filling
- Place sliced apples in the center of pastry, leaving a 2-inch border around edges. Sprinkle sugar mixture evenly on top.
Fold Edges
- Fold the edges of the pastry over the apples. Overlap slightly and press lightly to secure.
Add Butter and Egg
- Dot small pieces of butter on apples. Brush folded pastry edges with beaten egg for golden color.
Bake the Galette
- Transfer to baking sheet. Bake for 35 minutes until pastry is golden and apples are soft.
Cool and Serve
- Remove from oven. Let cool 5–10 minutes. Optional: sprinkle powdered sugar before serving.
Notes
- Use firm apples for best texture, like Granny Smith or Honeycrisp.
- Keep pastry cold until ready to bake.
- Sprinkle lemon juice on apples to prevent browning.
- Brush edges with egg wash for a shiny, golden crust.
- Serve warm with ice cream or whipped cream for extra indulgence.