Grilled Apple Galette

5 from 1 vote

Grilled Apple Galette

An easy and impressive from-scratch Grilled Apple Galette that combines all the nostalgic flavors of an apple pie tucked inside a simple, flaky, buttery crust. And we're baking it on the grill for that live fire experience and topping it with vanilla ice cream.

Prep Time2

Cook Time40

Total Time2 40

Course: Dessert, Holiday

Cuisine: American

Servings: galette

Author: Mary Cressler

Cost: $10

Equipment

1 Pizza Stone

Ingredients

Crust

1 ½ cups all-purpose flour, plus more for work surface
1 tablespoon cane sugar
½ teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
¼ cup ice cold water
egg wash: 1 egg, beaten with a tablespoon of milk
1 tablespoon turbinado sugar (for the crust)

Filling

3-4 apples, peeled and sliced into 1/4-inch slices
2 tablespoons cane sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Makes: 12inch round

Instructions

Make the Crust: In a food processor, place the flour, sugar, and salt and pulse to combine. Add the cold butter cubes to the flour mixture and pulse a couple more times. Slowly add the ice-cold water, and pulse again. Stop once the texture is the size of pea-size crumbs or smaller.
Transfer the dough to a floured work surface, and using your hands, work the dough into a disk (or ball). If the dough is too dry, add more water in very small increments. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 1 hour (up to 2 days).
Make the Apple Filling: In a large bowl, combine the sliced apples, sugar, flour, lemon zest, lemon juice, cinnamon, and nutmeg and mix together. Keep cold until you make the galette.
Preheat the Grill: Prep the grill to 400 degrees, using an indirect setup, with a pizza stone in the center of the grill.
Make the Galette: Roll out the cold dough on a lightly floured surface to a 12-inch circle (it doesn't have to be perfect). Gently wrap the dough around a rolling pin, then transfer it to a piece of parchment paper larger than the diameter of the dough. Then, arrange the apple slices in rows starting in the center of the dough, leaving a 2-3 inch border. Gently fold the edges over the filling, and pinch to seal them. Brush the edges with the egg wash and sprinkle with the coarse sugar.
Grill Galette: Place the galette on the grill, directly on the pizza stone, and cook for 35-40 minutes, or until the edges are golden and the filling is bubbly (rotating the galette halfway to ensure even cooking).
Remove and allow to cool ever so slightly before serving. Serve warm with a scoop of vanilla ice cream.

Video

Notes

Butter: Make sure the butter is COLD when making your dough. I like to pre-cube the butter and place it in a glass bowl, then place it in the freezer for 10-20 minutes just before making the dough so it's extra cold.

Pizza Stone: Use a pizza stone over indirect heat to avoid burning the base of the galette before it's fully done. Set lit charcoal around outside edge of a kettle grill, or use a plate for a Kamado style grill. Pellet grills are already set up for indirect cooking.

Nutrition