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Apple Pecan Galette

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A “galette” is a rustic tart that you can put together in about an hour, it is free-form and a great way to experiment with making pie crusts.  Really, you don’t have to be afraid, just try it… they are a beautifully imperfect dessert!

For pie crusts, tart shells and galette dough, I always turn to Mark Bittman’s “How to Cook Everything”.  His recipes call for simple, pure ingredients (no shortening) and his techniques are easy to understand and follow.  I highly suggest adding this book to your reference library.

Apple Pecan Galette

Galettes are best made from an enriched pie crust, which means it has a little more sugar and an egg yolk.  When making pie crust, it is important to remember to use very cold ingredients and work quickly.  Mix the flour, sugar and salt in a food processor and pulse a few times.  Add the butter and pulse the food processor, mixing the ingredients until the mixture resembles cornmeal, about 10-30 seconds.  Transfer the mixture to a bowl and sprinkle in 3 Tbs of ice water and the egg yolk.  Using a wooden spoon, stir the mixture into a ball, adding more water if needed.  Form the dough into a disk, wrap with plastic and chill for 10 minutes in the freezer (30 minutes in the refrigerator).

The easiest way to make a gallet is to roll the dough out right on a flat sheet pan.  Dust the pan with flour, and remember to lift and turn the dough a few times so that it doesn’t stick.


This old pan belonged to my mom, and it is perfect for rolling because it is mostly flat.  We’re not looking for perfection here, that is the beauty of these rustic tarts.  Just make sure it is somewhat circular and 9 to 10 inches in diameter.


My flavor-booting secret is to smear about 2 Tbs of apple butter on the dough, just under the apples and pecans.  If you have caramel sauce in the fridge, that will do nicely too!

Pile on the thinly sliced apples and chopped nuts, and sprinkle with cinnamon.  Gently toss them with your fingers to evenly mix everything together.


Fold the edges up around the fruit, not to cover it, just to create a rim.  Brush the exposed dough with the melted butter and sprinkle on a little sugar.  Bake for 20-30 minutes, or until the crust is golden and the fruit is bubbly.  Feel free to drizzle a little caramel sauce over the galette as it cools.  Did I mention how much I adore caramel sauce?  It makes everything better, so I keep some home-made caramel sauce in the fridge at all times.

Galettes are the easiest way to get your feet wet in the pie-making world, so give it a try!  Don’t be scared, imperfection is the goal here.

Apple Pecan Galette
Recipe type: Dessert
  • Pie Crust
  • 1⅛ cup of flour, plus more for dusting work surface
  • ½ tsp salt
  • 2 Tbs sugar
  • 1 stick of butter, chopped into small chunks
  • 3 Tbs ice water, maybe more
  • 1 egg yolk
  • Apple Filling
  • 2 Tbs apple butter
  • 2 medium apples peeled, cored and finely sliced
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • 1 Tbs melted butter
  • 1 Tbs sugar
  • Caramel sauce, optional
  1. Combine flour, salt and sugar in a food processor and pulse to mix.
  2. Add cold butter and pulse for 10-30 seconds until it resemblers cornmeal.
  3. Transfer to a bowl and drizzle on 3 Tbs of water. and the egg yolk.
  4. Stir until it forms a ball, may need to add more water.
  5. Form into a disc and chill in the freezer for 10 minutes (30 minutes in refrigerator)
  6. Preheat oven to 425F.
  7. Roll dough on a floured surface until it is roughly 9 to 10 inches in diameter.
  8. Smear apple butter in the center of the circle.
  9. Pile on apples, nuts and sprinkle with cinnamon, then gently mix with hands.
  10. Fold the dough partly up over the apples to form a rim.
  11. Brush dough with melted butter and sprinkle with sugar.
  12. Bake for 20-30 minutes or until crust is golden and the apples are bubbling.
  13. Optional, drizzle with caramel sauce while it is still hot.
  14. Serve with ice cream or freshly whipped cream.
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