Apple and Walnut Galette with Honey
A rustic free-form tart featuring sliced apples, toasted walnuts, and a buttery, flaky pastry crust.
Recipe Author
Riff Kitchen@riffkitchen
Apple and Walnut Galette with Honey
A rustic free-form tart featuring sliced apples, toasted walnuts, and a buttery, flaky pastry crust.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- plus 30 min chilling
- 1 hr 5 min
- servings
- 6
- effort
- Medium
Chef's note
The free-form shape makes this a foolproof alternative to a traditional pie while highlighting the natural flavor of the fruit.
Method
9 steps · tap one to tick it off
Tips
Keep the dough cold. Cold butter pieces are what make the crust flaky. If the dough softens while you roll it, chill it again for 10 minutes before folding the edges.
Leave the apple juices in the bowl. Lift the slices out of the lemon and sugar by hand. Poured in, that liquid soaks the base and the crust bakes soggy.
Drizzle the honey while the galette is hot. Warm fruit and crust thin the honey so it runs into the apples. On a cooled galette it sits on top in sticky beads.
Swaps
No egg? Brush the crust with milk or cream instead. It browns a little less and shines less.
No granulated sugar? Light brown sugar, which gives the apples a deeper caramel flavor.
No lemon juice? Lime juice or bottled lemon juice. It is only there to stop the apples browning.
Storage
Fridge: 3 to 4 days in a sealed container. The crust softens in the fridge, and a few minutes in the oven crisps it again.
Freezer: 2 to 3 months for best quality. The crust comes back soft until it is warmed in the oven.
Reheat: Uncovered in a 180°C oven for 10 to 15 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
The free-form shape makes this a foolproof alternative to a traditional pie while highlighting the natural flavor of the fruit.
Instructions
Follow the steps to perfection.
Tips
Keep the dough cold. Cold butter pieces are what make the crust flaky. If the dough softens while you roll it, chill it again for 10 minutes before folding the edges.
Leave the apple juices in the bowl. Lift the slices out of the lemon and sugar by hand. Poured in, that liquid soaks the base and the crust bakes soggy.
Drizzle the honey while the galette is hot. Warm fruit and crust thin the honey so it runs into the apples. On a cooled galette it sits on top in sticky beads.
Swaps
No egg? Brush the crust with milk or cream instead. It browns a little less and shines less.
No granulated sugar? Light brown sugar, which gives the apples a deeper caramel flavor.
No lemon juice? Lime juice or bottled lemon juice. It is only there to stop the apples browning.
Storage
Fridge: 3 to 4 days in a sealed container. The crust softens in the fridge, and a few minutes in the oven crisps it again.
Freezer: 2 to 3 months for best quality. The crust comes back soft until it is warmed in the oven.
Reheat: Uncovered in a 180°C oven for 10 to 15 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix