I am an avowing Christmas time fan, which implicates that I sneak cinnamon in basically everything imaginable these days – cereals, cakes and even pasta sauce (which tastes amazing by the way, especially in Bolognese). So, I figured, this apple galette would be the perfect next opportunity to allow full bent on my Christmas spice addiction as it is not only added to the filling, but already in the dough – cinnamon overload, so to say.
I first came across galettes during one of our many trips to France, where the speciality is also originally coming from. Depending on the region in France, this can either mean kind of a buckwheat pancake with a savoury filling, or a cake. No matter what, the most rememberable characteristic probably is that the edge of the galette partly cover the filling.
This apple galette is not sugery at all, which is why you can easily have it for breakfast without any regrets. As for a tea time companion, it tastes best with a big spoon full of freshly whipped cream on the side.
apple galette with cinnamon and walnuts250 g flour 1 tsp cinnamon 70 g sugar 1 pinch of salt 1 egg 125 g cold butter 50 g chopped walnuts 30 g sugar 2 tsp cinnamon 1 tbsp melted butter 2-3 thinly sliced apples 1. For the shortcrust pastry, give flour, cinnamon, sugar and salt on the worktop and place the egg in the middle of the pile. 2. Cut the butter in smaller pieces and place around the egg. Then knead the dough until everything is well incorporated, wrap it up in cling film and place it in the fridge for at least 30 minutes. 3. In the meantime, mix sugar, cinnamon and walnuts for the filling and chop apples. 4. Preheat the oven to 170°C. 5. Take the dough out of the fridge and roll it out into a round shape – approximately 0,5 cm thin. Then place it onto a baking sheet lined with parchment paper. 6. Melt the butter and brush the dough with it. Then spread 3/4 of the walnut-cinnamon-sugar mixture evenly on the dough. 7. Place the sliced apples on the dough. I started in the middle and made sure that every slice overlapped the next one so that in the end, the dough is invisibly. Leave an edge of about 3 cm all around. 8. Take the free edges and pull them towards the middle of the galette. 9. Sprinkle the rest of the nut-spice mixture over the apples and bake it for about 50 minutes in the preheated oven until it is golden brown.