All Hallows’ Eve Apple & Hazelnut Galette

mikaela | wyldflour

9-Inch Galette

Apple & Hazelnut Galette

35 minPrep Time

30 minCook Time

1 hr, 5 Total Time

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Ingredients

Galette Crust:
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3-4 Tablespoons ice cold water
Apple Hazelnut Filling:
• 3 medium apples, a mix of Honeycrisp and Grannysmith (about 3 cups)
• 1/4 cup brown sugar
• 1 Tablespoons cornstarch
• 1/2 Tablespoon lime juice
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup Nutella or hazelnut spread
Galette Topping:
• 1 egg
• 1 Tablespoon sugar (turbinado or granulated)
• extra nutella for drizzling
• vanilla ice cream or cinnamon whipped cream

Instructions

1. Make the Crust. Slice the butter and add to a medium-sized mixing bowl with flour and salt. Cut flour and salt into the butter using a pastry cutter. Keep cutting the flour into the butter until it sheets through the cutter and there is very little loose flour in the bottom of the bowl. (If you don't have a pastry cutter, pulse the flour, salt, and butter in a food processor until pea-sized crumbs form.) Add just enough ice cold water until you can gather the dough together and form a ball. Wrap the dough in plastic wrap and refrigerate while preparing the filling.
2. Prepare the filling. Core the apples and slice into 1/4-inch slices. Place in large mixing bowl with brown sugar, cornstarch, lime juice, salt, cinnamon, and nutmeg, and toss until coated. Set aside.
3. Preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper. Set aside.
4. Remove pie crust from the refrigerator and place on a lightly floured surface. Roll pie crust out in a large circle until it has a 13-15 inch diameter. (Use a 9-inch pie pan to help eye-ball the diameter.) Invert the pie pan on top of the crust and use a butter knife to lightly trace around the pie pan. This should leave 2-3 inches of crust around the circle.
5. Carefully pick up the pie crust and move onto the lined baking pan. Spread nutella evenly across the pie crust, staying within the traced circle.
6. Fan out apple slices to cover the pie crust within the traced circle. After completing a single layer, fan a second layer of apples over the top of the first layer, moving the edge of the second layer back a half inch or so from the edge of the first layer. Continue layering the apples in such a way until all the apples are on the crust. Fold the edges of the crust up and over the apples, folding the crust over, where necessary.
7. Beat egg in a small bowl. Use a pastry brush to brush the egg wash lightly over the folded pie crust. Sprinkle the crust with the turbinado sugar. Bake the galette for 30-32 minutes until pie crust is golden brown. Remove from oven and drizzle with extra nutella. Serve with ice cream and enjoy!
8. Store any leftover galette in a plastic bag in the refrigerator. Reheat in a toaster oven to keep the texture.

Notes