Simple Apple Galette Recipe with Butter Rum Syrup | The Mediterranean Dish (2024)

Bakers and non-bakers alike love a simple apple galette. This free-form pastry is easy, forgiving, and just plain cozy. I added a butter rum syrup because...why not? Let's face it, I'd have this galette for dessert or even breakfast!

I am of the firm belief that if you are deeply craving something...say your sweet tooth is calling for a bite of melt-in-your-mouth chocolate

...or your brain will simply not rest until you've had a piece of flaky baklava, a bite of that fruit tart, or an apple empanada all to yourself

...you just go for it!

I don't need to explain today's apple galette recipe, do I? Born out of a sheer moment of mad craving for a little bite of cozy, sweet pastry.

A galette, or crostata to the Italians, is by its very definition a free-form pastry. It is not a pie. It is not a tart. It is the in between--a rustic-meets-elegant type pastry.

For today's apple galette, I went with a basic galette dough recipe. The difference, you will notice, is that I mixed my all-purpose flour with a portion of semolina flour which gave a slightly rougher feel to the dough. You can also use corn flour, or simply stick with all-purpose flour.

A word about the butter rum syrup. I did not use jam or honey--nor very much sugar-- to amp up the apple topping. Instead my mind went to a warm syrup. Sometimes, it's nice to give individuals the option to control how sweet their dessert will be. And I thought, the syrupmight as well be boozy! A generous drizzle of this easy butter rum syrup, and your guests will instantly dub you a hero! You may have trouble getting rid of them, you have been warned. If you have children, you can certainly serve them a piece without the boozy syrup (I assure you, that's what I did)!

Here is the step-by-step for today's simple apple galette recipe with butter rum syrup:

(print-friendly recipe to follow)

Begin by making the basic galette dough. In a bowl, whisk together the all-purpose flour, semolina flour, sugar and salt. Add ½ of the butter and work the dough with your hand until the mixture resembles coarse meal.Add the remaining butter and continue to work the dough (the largest piece of butter should be pea-size).

Now add the water and mix with your hands until the dough comes together. Flatten the dough into a disc and warp it with plastic. Refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 400 degrees F, and begin to prepare the apple topping.
Place the apple slices in a deep dish. Pour the rum on top and let it rest for 15 minutes, then add the sugar, cinnamon and nutmeg.

When ready, with a rolling pin, roll the dough out onto a lightly floured surface to form a large rectangle. Carefully transfer the dough to a large baking sheet lined with parchment paper.

Discard the rum in which the apples were soaking. Arrange the apple slices in two overlapping rows on the dough leaving about 1-inch boarder.

Fold the excess dough over the apple topping creating a frame. Brush the dough frame with the egg wash.

Finally, dot the top of the apple topping with the butter cubes.

Place the galette in the 400 F degree-heated oven and bake for 30 minutes. Rotate the baking sheet then bake for 30 more minutes until the pie crust is golden brown. (To achieve the charred look of the apple topping, broil very briefly watching carefully to avoid burning).

Remove the galette from the oven. Let it cool before slicing.

While the galette is cooling, prepare the butter rum syrup. In a sauce pan, combine the brown sugar, water and butter over medium heat. Cook for 1-2 minutes until the sugar has completely dissolved and the butter melted. Reduce the heat to low and add the rum. Let simmer for 2 more minutes. Remove from heat and pour warm on top of the apple galette. Enjoy!

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Try these delicious recipes:

Easy Apple Strudel with Phyllo

Spanakopita - Greek Spinach Pie

Strawberry Tart

Lighter Orange Ricotta Cake