I'm one of those crazy people that loves to work with dough. Bread dough, pie dough...all the dough. I realize that most people do not share in this love, and if you're nodding your head, this Rosemary Almond Apple Galette is for you! All the apple pie flavor with no fussy crust!
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We took a trip to the apple orchard, and I was making aaaall the apple things. I made several classic apple pies, some apple muffins, and applesauce. I definitely also wanted to make something new (you know I can't resist!), and this Rosemary Almond Apple Galette was born! This rustic beauty is sweet pastry filled with homemade almond paste, apples, and rosemary sugar!
How to Make Rosemary Sugar
We start the recipe with the rosemary sugar, because how you choose to make it will determine whether you're going to bake this galette today or a week from now. 😉
To make rosemary sugar, combine sugar with a few sprigs of fresh rosemary in a glass jar. Make sure that the rosemary is completely dry before doing so, or the sugar will be a mess! Let the jar sit for at least a week for the rosemary to infuse into the sugar. I used three sprigs of rosemary in about 1½ cups of sugar, which is more than needed for this recipe. This method takes time, but it's mostly hands-off, and gives the sugar a lovely, mild rosemary flavor.
If you don't want to wait a week and/or you want more flavorful rosemary sugar, pulse the fresh rosemary (leaves only) and sugar in a food processor until the rosemary is as fine as you prefer. The only downside to this method are that some prefer not to have the sometimes-tough rosemary leaves in/on their bake.
Making the Galette Pastry
The recipe for the sweet pastry is straightforward, it just takes some time since it needs to chill after you make it. The pastry is just barely sweet, which is the perfect complement to the rest of this galette!
I use vanilla bean paste in the dough for an extra punch of flavor (and those gorgeous black flecks!). You can find vanilla bean paste online here. If you prefer to substitute, you can use an equal measure of vanilla extract.
After chilling, I roll the galette crust out on pre-cut nonstick parchment so that I introduce less flour into the dough and for easier transfer from the countertop to the baking pan. If you’re interested in getting some of this parchment for yourself, you can find it here.
Filling your Apple Galette
Now that you've made the pastry, we move on to filling! The first thing we need to do it toast the almonds for best flavor!
To toast the almonds:
- Preheat your oven to 350° F. Place the almonds on a baking sheet and toast 10-12 minutes, stirring every few minutes, until slightly golden and fragrant.
- Almonds can be toasted ahead of time and stored in an airtight container after cooling completely.
Once your almonds are toasted, the almond paste comes together in just a few moments in your food processor! I kept this component just slightly sweet. If you prefer more sweetness, you can increase the amount of rosemary sugar.
My personal favorite apple varieties for baking are Cortland, Fuji, Gala, Granny Smith, Honeycrisp, and Jonathan. Keep in mind that some varieties are sweeter than others, so have a taste before baking! I used a mix of Gala and Granny Smith apples for a sweet-tart combination (my favorite)! I didn't peel the so that you could see the beautiful colors throughout the galette, but you can peel them if you prefer.
Helpful Tips on Making a Galette:
- You want to keep the dough chilled as you work with it, but if it’s too cold when you try to fold the edge over, the pastry will break. If your dough is breaking, leave it for a bit on the counter for the butter to warm and it should be more pliable. The dough is also rather forgiving, so if you have a break or tear, you can push it back together with your fingers and all will be well!
- Some components can be made ahead of time to save you time later: the pastry, wrapped tightly, can be kept in the refrigerator for a few days. The almonds can also be toasted ahead of time, just be sure that they’re completely cool before putting them in a storage container.
- Check the galette during baking to be sure it isn’t overbrowning. If the pastry is browned but the apples aren't tender yet, tent the galette with foil so it won't brown any further.
- I've written the recipe to keep this galette just barely sweet (which makes it fabulous to serve with a scoop of vanilla ice cream). You can easily adjust the sweetness by scaling the amount of rosemary sugar up or down to your taste.
This galette is definitely a new favorite of mine! The flavors and textures are so inviting! This baby served warm with a scoop of vanilla ice cream is just heaven! <3
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Rosemary Almond Apple Galette
Ingredients
Rosemary Sugar:
- fresh rosemary
- sugar
Sweet Pastry:
- 1½ cups flour
- 7 tablespoon cold unsalted butter, diced
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste (see note)
- 1 egg yolk
- 1 tablespoon milk (I used whole milk)
Almond Paste:
- 1 cup toasted almonds (see note)
- ½ cup unsalted butter, at room temperature (1 stick)
- 3 tablespoon rosemary sugar (see note)
Apple Filling:
- 5-6 apples, sliced thin (I used Gala and Granny Smith)
- 2 tablespoon rosemary sugar (You can scale up or down to taste.)
Topping:
- 1 egg
- 1 teaspoon water
- rosemary sugar, or more to taste
- ¼ cup toasted almonds, chopped (see note)
- rosemary sprigs, if desired
Instructions
For Rosemary Sugar:
- To make rosemary sugar, combine sugar with a few sprigs of fresh rosemary (ensure the rosemary is completely dry!) in a glass jar. Let sit for at least a week for the rosemary to infuse the sugar. I used three sprigs of rosemary in about 1½ cups of sugar, which is more than needed for this recipe. This method takes time, but it's mostly hands-off, and gives the sugar a lovely, mild rosemary flavor.
- If you don't want to wait a week and/or you want more flavorful rosemary sugar, pulse the fresh rosemary (leaves only) and sugar in a food processor until the rosemary is as fine as you prefer.
For Pastry:
- In the bowl of a stand mixer, combine the flour and butter. Mix on low speed until mixture resembles coarse sand.
- Add powdered sugar and vanilla bean paste (see note) and mix to combine.
- Add egg yolk and milk. Mix just until combined.
- Turn the dough out onto your work surface and gently work into a ball. Pat the dough into a rectangle about 4"x5" in size. Wrap the dough and chill in the refrigerator for at least an hour.
- After chilling, remove the dough from the refrigerator and place on a sheet of parchment paper (see note). Roll the dough into a rectangle approximately 12"x9" in size. Lightly dust the top of the dough with flour as necessary to prevent sticking, being mindful to not introduce too much additional flour.
- Using the parchment, transfer the dough to a baking sheet and refrigerate while you make the filling.
Toasting Almonds:
- Preheat your oven to 350° F. Place 1¼ cups of almonds (1 cup for the filling and ¼ cup for topping) on a baking sheet. Toast almonds 10-12 minutes, stirring every few minutes, until slightly golden and fragrant. Almonds can be toasted ahead of time and stored in an airtight container after cooling completely.
For Almond Paste:
- In the bowl of a food processor, pulse the toasted almonds until finely ground. Add butter and rosemary sugar and process until the mixture is as smooth as possible.
- Remove the crust from the refrigerator and, with the crust still on the parchment on the baking sheet, spread the almond paste on top, leaving a 1-2" border all around.
For Filling:
- Preheat the oven to 375° F. Place the sliced apples on top of the almond paste, still leaving the outside 1-2" of the dough uncovered. Sprinkle the apples with rosemary sugar. I have 2 Tablespoons of sugar in the recipe as written, but you can scale this amount up or down to taste.
Assembly/Topping:
- Fold the outside edge of the dough over to finish the galette crust. The dough should still be cool, but if it's too cold it will break instead of folding! If your dough is breaking, leave it for a bit on the counter for the butter to warm and it should be more pliable.
- Coarsely chop the remaining toasted almonds and sprinkle over the top of the galette.
- Combine the egg and water to make an egg wash. Brush the egg wash on the crust and sprinkle the dough with rosemary sugar (if desired). There isn't much sweetness in this galette, so I really liked the added sweetness from the rosemary sugar.
Baking:
- Bake 35-40 minutes, or until apples are tender and crust is golden. Garnish with rosemary sprigs and serve with vanilla ice cream, if desired.Enjoy!
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