I made my first apple galette today. It’s like a pie without the pie dish. The pastry goes flat on a baking stone or sheet. Then you add the filling and pull up the sides.
I’ve seen a number of recipes for this kind of dessert. It seems a little easier than a pie, because of the single crust.
Jonathan or Braeburn apples are a good choice for this recipe, though any good baking apple will do. I like to use apples with a flavor balance between sweet and tart, and texture on the firm side. I taste them, too, . . . → Read More: Simple Dessert – Apple Galette