Honeyed Apple & Walnut Galette

A galette is the French countryside’s free-form answer to pie—no tin, just pastry folded around the filling. This one glazes tart apples with honey and scattered walnuts for a rustic, golden dessert.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 355 cal
• 5g protein
• 44g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp plus 1 tbsp for sprinkling granulated sugar
• 1/2 tsp salt
• 8 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 3 medium tart apples
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 3/4 tsp ground cinnamon
• 1/3 cup chopped walnuts
• 1 large egg
• 1 tbsp coarse sugar
• 2 tbsp apricot jam

Instructions

1. 1In a bowl whisk the flour, granulated sugar, and salt. Cut the cold butter into cubes and work it in with a pastry cutter or fingertips until pea-sized bits remain.
2. 2Drizzle in ice water at a time, tossing until the dough just holds together when squeezed. Pat into a disk, wrap, and chill 30 minutes.
3. 3Preheat the oven to 400°F and line a baking sheet with parchment.
4. 4Peel, core, and thinly slice the apples. Toss them with honey, lemon juice, cinnamon, and most of the walnuts, reserving a handful for the top.
5. 5On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick and transfer it to the prepared sheet.
6. 6Pile the apple mixture in the center, leaving a 2-inch border all around. Fold the border up and over the fruit, pleating as you go so the center stays open.
7. 7Beat the egg with a splash of water and brush it over the folded crust. Sprinkle the crust with coarse sugar and scatter the remaining walnuts over the fruit.
8. 8Bake until the crust is deep golden and the apples are tender and bubbling, 35 to 40 minutes.
9. 9Warm the apricot jam briefly and brush it lightly over the hot fruit for shine.
10. 10Cool the galette on the sheet at least 15 minutes so the juices set, then slice into wedges and serve warm or at room temperature.