Apple Brie Galette Recipe

Fall is here so bring on the apples and cinnamon! Sweet and savory, Apple Brie Galette is a perfect way to ring the fall baking season! This free-form pie has all the comfort of a traditional apple pie with half of the time and effort. Plus, what’s better than taking an old favorite and making it cheesy?

Apple Brie Galette

Does anyone else get annoyed when the department stores start rolling out the Christmas decorations as soon as August ends? I’ve always hated the way consumerism tries to force holidays on you before you’re ready for them, so I try to restrain myself until the seasons officially change. This means that when the weather is chilly and everyone else is making fall soups, I’m sitting at home patiently waiting for the autumnal equinox to give me permission to do all the fall baking.

Every year it’s a battle to choose which of my favorite fall flavors get’s to be the first fall baked good: apple or pumpkin? This year it’s apples! I’ve been wanting to make a galette since I missed out on the stone-fruit galette craze this summer, and I figured that this was a great time to do so. This Apple Brie Galette has the cinnamon-sugar pairing we all know and love with a savory twist! Plus it’s a perfect size for a dessert-for-two, so you can ring in the new season with a loved one.

Apple Brie Galette Ingredients

For the Crust:

All-Purpose Flour: I’m using King Arthur’s White Whole Wheat flour, which lends a rich, nutty taste to the crust. For this recipe, I’m using 3 oz.

Unsalted Butter: Always use unsalted butter when baking so you can control the amount of salt in the dish. This recipe uses 2 oz of chilled, unsalted butter.

Cold water: You only need an ounce of water, so I filled up a shot glass with water and put it in the fridge to chill.

Sugar: I’m using a teaspoon of granulated white sugar.

Kosher Salt: For this recipe, we’re going to use ¼ teaspoon of kosher salt.

(Optional) Sanding Sugar: For a satisfying crunch, you could sprinkle on some sanding sugar just before popping the whole thing in the oven. 

For the Filling:

Apple: Although many people like to cook with Granny Smith apples, I prefer a sweet apple for this recipe. I chose Gala, but you could use Honeycrisp, Fuji, or whatever your favorite may be. I only needed one apple for this recipe, but it depends on how thinly you roll out your dough.

Sugar: I only used a few teaspoons to toss the apples in.

Cinnamon: Again, only a few teaspoons to give the apples that cinnamon flavor.

Lemon Juice: I used the juice of half of a small lemon to help bring the juices out of the apple and to help the cinnamon-sugar adhere. 

Brie: I used a few slices of light brie.

How to Make Apple Brie Galette

For the Crust:
  1. Preheat oven to 400F (205C)
  2. Cut two ounces of butter into ¼ inch cubes and put back in the fridge. 
  3. Measure out one ounce of cold water and put it in the fridge.
  4. To measure the flour, I recommend using a digital kitchen scale. This helps to ensure that you’re getting an accurate amount of flour, whereas cups vary based on how densely packed the flour is. 
  5. In a small mixing bowl, combine 3 ounces of flour, one teaspoon of sugar, and ¼ teaspoon of salt.
  6. Add the cold butter to the flour mixture. Working quickly, smash the butter between your fingers so that they form smaller crumbles or flat butter discs. You want to do this as quickly as possible so that the heat from your hands doesn’t melt the butter. If you’re a first-time dough-maker, see some helpful hints in the notes!
  7. To the flour-butter mixture, add one ounce of cold water. It’s important that the water is very cold, again, so the butter doesn’t melt. I used a fork to stir in the water until it formed a cohesive dough. Cover and replace the dough in the fridge.
The Filling:
  1. While the dough chills, slice one apple. The thickness you cut your apple to will affect how cooked it is. I like to slice mine thinner than I would to just eat, which helps it cook thoroughly. You can also choose whether you want to remove the skins or not. (I chose not to.)
  2. Toss the apple slices in some lemon juice and cinnamon-sugar and set aside.
  3. Slice the brie, remove the rind, and set aside.
  4. Remove dough from the fridge and roll out on a lightly floured surface. 
Assembly and Baking:
  1. To assemble the galette, place the cheese on the bottom, and layer the slices in a circle. Leave a few inches of room on the outside to fold the crust.
  2. Fold the edges of the pie up onto the apple slices to form a crust. (Optionally, you can add some sanding sugar on top for a sweet, satisfying crunch.)
  3. Carefully transfer to a lined baking sheet (or alternatively, you can assemble on the baking sheet). Cook for 20 minutes or until golden brown. 
  4. Allow to cool slightly, and enjoy your freshly-baked Apple Brie Galette!
Apple Brie Galette

Recipe Notes:

For first time dough makers, it’s natural to be nervous. Here are some helpful hints to do before you start!

  • Clean out a place in the fridge/freezer that can fit your mixing bowl, and/or a cutting board. 
  • If you cut the butter into smaller pieces, working them into the dough may go faster.
  • If you can tell that the butter is no longer cold to the touch, put the mixing bowl into the fridge/freezer to let the butter get cold again before continuing to work it in.
  • Don’t be afraid! You’ve got this. And remember, ugly dough tastes good too!
Yield: 2 servings

Apple Brie Galette

Apple Brie Galette

Fall is here so bring on the apples and cinnamon! This free-form pie has all the comfort of a traditional apple pie with half of the time and effort. Plus, what’s better than taking an old favorite and making it cheesy? Sweet and savory, this Apple Brie Galette is a perfect way to ring the fall baking season!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 3 oz All Purpose Flour
  • 2 oz unsalted butter
  • 1 oz cold water
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1 medium apple (gala and honeycrisp work well)
  • 1 Tablespoon cinnamon-sugar
  • Lemon juice
  • Brie

Instructions

  1. Preheat oven to 400F (205C)
  2. Cut two ounces of butter into ¼ inch cubes and put back in fridge. 
  3. Measure out one ounce of cold water and put in fridge.
  4. To measure the flour, I recommend using a digital kitchen scale. This helps to ensure that you’re getting an accurate amount of flour, whereas cups vary based on how densely packed the flour is. 
  5. In a small mixing bowl, combine 3 ounces of flour, one teaspoon of sugar, and ¼ teaspoon of salt.
  6. Add the cold butter to the flour mixture. Working quickly, smash the butter between your fingers so that they form smaller crumbles or flat butter discs. You want to do this as quickly as possible so that the heat from your hands doesn’t melt the butter. If you’re a first time dough-maker, see some helpful hints in the notes!
  7. To the flour butter mixture, add one ounce of cold water. It’s important that the water is very cold, again, so the butter doesn’t melt. I used a fork to stir in the water until it formed a cohesive dough. Cover and replace the dough in the fridge.
  8. While the dough chills, slice one apple. The thickness you cut your apple to will affect how cooked it is. I like to slice mine thinner than I would to just eat, which helps it cook through more. You can also choose whether you want to remove the skins or not. (I chose not to.)
  9. Toss the apple slices in some lemon juice and cinnamon-sugar and set aside.
  10. Slice one ounce of brie, with the rind removed, and set aside.
  11. Remove dough from the fridge and roll out on a lightly floured surface. 
  12. To assemble the galette, place the cheese on the bottom, and layer the slices in a circle. Leave a few inches of room on the outside to fold the crust.
  13. Fold the edges of the pie up onto the apple slices to form a crust.
  14. Carefully transfer to a lined baking sheet (or alternatively, you can assemble on the baking sheet). Cook for 20 minutes or until golden brown. 
  15. Allow to cool slightly, and enjoy!

Notes

For first time dough makers, it’s natural to be nervous. Here are some helpful hints to do before you start!

  1. Clean out a place in the fridge/freezer that can fit your mixing bowl, and/or a cutting board. 
  2. If you cut the butter into smaller pieces, working them into the dough may go faster.
  3. If you can tell that the butter is no longer cold to the touch, put the mixing bowl into the fridge/freezer to let the butter get cold again before continuing to work it in.
  4. Don’t be afraid! You’ve got this. And remember, ugly dough tastes good too!

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Meet Sarah

Sarah Ruhlman is the founder of SarahScoop.com. Contact: sarah@sarahscoop.com

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