Apple Galette

Lindsey Shere invented this apple dessert at Berkeley's Chez Panisse.

6 to 8


  • Galette Dough

  • 2 tablespoons finely chopped candied orange peel (see Note)

  • 3 large Golden Delicious apples (about 1 3/4 pounds)—peeled, quartered, cored and thinly sliced crosswise

  • 3 tablespoons unsalted butter, melted and cooled

  • 3 tablespoons sugar

  • 1 tablespoon honey, warmed


  1. Preheat the oven to 400°. Line a large rimless baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 14-inch round. Transfer it to the baking sheet. Sprinkle 1 tablespoon of the candied orange peel over the dough and spread the apples on top, leaving a 2-inch border all around. Fold up the edges of the dough, overlapping and crimping as you go. Brush the apples and crust with the melted butter. Sprinkle half of the sugar on the apples and half on the dough.

  2. Bake the galette in the lower third of the oven for 55 minutes, or until the pastry is crisp and the apples are tender. Slide the galette onto a wire rack and sprinkle the remaining candied orange peel over the apples. Let cool. Drizzle the galette with the warm honey, cut into wedges and serve.


Cooking Club Tips: Candied orange peel is available at specialty food shops and some candy stores, or use strips of peel from a jar of orange marmalade.

Some great baking varieties include Empire, Golden Delicious, Granny Smith, Gravenstein, Jonathan and Russet. For a deep apple flavor, use a couple of varieties in one dessert.

Serve With

Crème fraîche, whipped cream or vanilla ice cream.

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