Fancy in name; humble in appearance; and abolutely delicious in your mouth, the galette is an oft overlooked alternative to more complicated pies and tarts. But don't let this Apple Galette with Vanilla Glaze fool you. Sweet, spiced apples in a flaky, buttery crust (with just a surprise hint of crunch from cornmeal) will definitely impress! Dress it with a creamy vanilla glaze for an extra touch of sweetness.
Make the crust. Combine the flour, cornmeal, sugar, and salt in the bowl of a food processor, pulse to combine. Sprinkle the butter over the dry ingredients and pulse until the mixture is coarse and resembles cornmeal. (see notes)
Add the egg yolk and pulse 4-5 times more, or until incorporated. Add ice water, 1 tablespoon at a time, and pulse 10-12 times after each addition until the dough forms a loose ball (see photo below). Remove the dough, press into a ball, then form into a flat disc. Wrap in plastic wrap, transfer to the fridge, and chill until firm, about 1 hour and up to 12 hours.
Position a rack in the center of the oven then heat the oven to 425°F. Line a baking sheet with parchment paper.
Unwrap the dough and place onto a work surface dusted with flour. Roll to a thickness of ¼” in a 12-14” circle. Wrap the dough around the rolling pin and gently transfer to the parchment lined baking sheet.
Combine the apples with the sugar, flour, cinnamon, and nutmeg in a large bowl. Toss until the slices are well coated.
Arrange the fruit on the dough in an even layer, leaving a 2” border. Gently fold the edges around the filling. Dot the filling with the butter cubes.
Brush the edges of the dough with heavy cream, then sprinkle with coarse sugar.
Bake 40-45 minutes, until the crust is golden brown and the apples are starting to caramelize.
Make the vanilla glaze. Wisk the confectioners sugar, heavy cream, and vanilla extract until smooth. Drizzle galette with vanilla glaze. Serve warm or room temperature.
Notes
CRUST: always start with cold ingredients when making pie crust!
Cut the butter into cubes, then place into the freezer for 5 minutes.
Keep a stash of four in the freezer for pie-making.
Make ice water by combining water with ice cubes.
APPLES: use baking apples, such as Honeycrisp, Granny Smith, Pink Lady, Jonagold, or Braeburn.Leftovers: store leftovers at room temperature. Cover loosely with a tea towel or plastic wrap.MAKE-AHEAD: the crust can be made ahead and stored in the fridge for up to 24 hours or the freezer for up to 3 months.