This post may contain affiliate links. Read mydisclosure policy.
We love serving traditional Thanksgiving foods at our table, but every year I have to try a few new recipesto add to the spread. I love a good piece of pie, but if I had a choice, I would choose a piece of galette any day. I prefer the “rustic pie.” I recently made this Apple Toffee galette and fell in love. It is going to be a great addition to our holiday dessert table.
Galette dough is simple to make and very forgiving. We make this dough in our food processor. It takes about five minutes to make and can be made a few days in advance, which is perfect for Thanksgiving. Just store the dough in the refrigerator until you are ready to use it.
For this recipe, we started with apple slices and sprinkled them with McCormick cinnamon and sugar. We evenly placed the apple slices on the galette dough and sprinkled Heath milk chocolate toffee bits on top. If you can’t find the toffee bits, you can use chopped up Heath bars, both work great. We gently folded the galette dough around the apples and toffee and sprinkled the outer crust with turbinado sugar for extra crunch.
The toffee bits melted over the apples while baking creating the most divine galette. Tender sweet apples with melted toffee and chocolate in a galette crust is my idea of a fabulous dessert. I knew we had to serve this at our Thanksgiving feast after taking one bite. This recipe is sure to be a crowd pleaser. You can serve it plain, but why not add a scoop of vanilla ice cream? It is Thanksgiving, so you are allowed to go all out, especially when it comes to dessert.
If you are stressing about making pies this Thanksgiving, stress no more. Make an Apple Toffee Galette. This rustic pie is easy to make and will wow your guests!
For helpful Thanksgiving tips and recipes, visit McCormick’s Facebookpage for the “Countdown to Feast Day.”The “Countdown to Feast Day” will guide you through the meal’s most essential elements with a series of weekly themes: Spectacular Sides, Let’s Talk Turkey, Save Room for Pie! and It’s All Gravy.
Desserts
Servings 1 galette, serves 8
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1/3 cup buttermilk
- 2 large Granny Smith apples thinly sliced
- Cinnamon and sugar for sprinkling on the apple slices
- 1 cup Heath milk chocolate toffee bits or chopped Heath candy bars
- 1 egg beaten
- 2 tablespoons turbinado sugar
Instructions
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Generously sprinkle apple slices with cinnamon and sugar. Arrange apple slices in a spoke pattern on the galette dough, leaving a 2-inch border. Sprinkle the toffee bits over the apple slices, making sure all of the slices are covered. Fold the border over the apples, overlapping where necessary and pressing gently to adhere the folds.
4. Lightly brush the edge of the dough with the egg and sprinkle crust with turbinado sugar.
5. Bake the galette for 45-50 minutes, or until the apples are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like this Apple Toffee Galette, you might also like:
FAQs
Preventing Soggy Bottoms
Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.
Can you make a galette the day before? ›
Can you make a galette ahead of time? Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.
What is the difference between apple tart and apple galette? ›
Other than the manner in which they are baked, tarts are very similar to galettes, in that they are typically fruit-filled. Many tarts have a custard base, but Butter Baking notes it's also possible to add custard to galettes. Unlike galettes, tarts do not get an egg wash or sugar coating.
How is galette served? ›
Serving Traditions
Tradition dictates that when serving galette des rois, the entire cake should be divided such that each guest receives a slice, plus an extra, symbolic slice for any unexpected visitor, or poor person, that should pass by.
How do you know when a galette is done? ›
Step 5. After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling.
Can I make galette the night before? ›
You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
How do you store galettes overnight? ›
For best results, eat galettes on the day purchased. If eating the next day, store in the fridge overnight. We do not recommend freezing galettes, as the process will compromise their quality. (We recommend that refrigerated pastries be consumed within three days).
Should you make pie the day of or the day before? ›
If you can, make pie the day before or early in the day you plan to serve. “Most pies are better off if they set up, even if you want it warm,” Bishop said. “Cool it down, and if you want, pop it back into the oven for a few minutes before serving. One of the biggest mistakes you can make is cutting into it too early.”
Why should you use tart apples instead of sweet apples in a pie recipe? ›
Since the caramel sauce is ultra-sweet, she likes the fact that Granny Smiths have a bit of tartness. "They're firm and hold their integrity through the baking process. Plus, they're just so darn purty," she says. If you want to mix and match for a balanced flavor, be sure to use both sweet and tart apples.
Is galette crust same as pie dough? ›
A galette is a free-form pie that is made, not in a pie dish, but on a sheet tray. One single layer of pie dough is rolled out into a large circle and generally topped with a fruit filling, like apples or blueberries.
For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.
What are the tips for galettes? ›
For an extra pop of flavor and texture, coat the bottom of the galette with semolina flour, crushed cookies, or breadcrumbs before adding the filling. Add about a quarter cup as a base layer before adding the fruit. The crumbs will soak up the juices from the filling, so the bottom of the crust stays protected.
What is the charm in the galette? ›
Somewhere within the glorified galette hides a charm known as a “féve” – traditionally this was a bean but it's now more commonly a plastic trinket which many people collect to mark their years of good fortune.
Do you eat galette hot or cold? ›
The Galette des Rois is essentially frangipane encased within puff pastry and decorated by making cuts in the surface of the pastry. It's served in slices and can be eaten both hot and cold.
What causes pastry to have a soggy bottom? ›
Soggy bottoms
And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.
Can you refrigerate a galette before baking? ›
Place the galette in the fridge for 20-30 minutes to chill while you preheat the oven to 375°f / 190°c. Brush the galette crust with egg wash, then sprinkle the galette all over with raw sugar. Bake the galette for 35 to 40 minutes, until the pastry is deep golden brown.
How do you keep pastry crispy? ›
Store in an Airtight Container:
Once completely cooled, store the puff pastry in an airtight container. This helps to maintain its crispness by preventing exposure to humidity.
