Chai-Spiced Apple Galette
Galettes have a simple homemade charm I adore. They’re the laid-back cousins of pies – all the flavor, none of the fuss, and the free-form shape means each one is unique.
Though filled with seasonal apples, the star of this chai-spiced apple galette is the buttery, spiced pastry dough. Flavored with my homemade chai spice, it’s incredibly forgiving to work with! The dough is rolled into a rough circle, the apple filling is piled in the center, and the edges are folded over the edges of the fruit. It’s rustic, it’s charming, and it’s delicious.
If you’re a fan of spiced autumn treats, you might also like my pumpkin pie bars (with shortbread crust), chai-spiced Rice Krispie treats, or pumpkin biscotti.
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Ingredients For Chai-Spiced Apple Galette
Ingredient Notes
- Apples: The star of the filling! Try Cortland for its sweet-tart flavor and ability to hold shape, or Gravenstein for its classic apple flavor. Honeycrisp apples (many of which are grown here in Nova Scotia) are also an excellent choice for their crisp texture and sweet-tart balance. SweeTango apples, a newer thin-skinned variety, are a fantastic blend of sweet and tart, making them another great option for this galette.
- Butter: I use salted butter for all of my recipes.
- Chai Spice: My homemade chai spice is an Indian-inspired blend of warm spices that gives the galette its distinctive flavor profile with more depth than straight-up cinnamon.
- Cornstarch: Thickens the apple filling, preventing it from becoming too watery.
- Egg: I use large eggs for all of my recipes. The yolk is used in the pastry dough to add richness and help bind the ingredients, while the egg white is brushed on the crust before baking. It helps give a golden, shiny finish and allows any sprinkled sugar to adhere.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Cake & Pastry Flour: You can swap in an equal amount of all-purpose flour.
- Chai Spice: If you don’t want to make homemade chai spice, you may be able to find some in the baking aisle at the grocery store or your local bulk store. You can also substitute cinnamon.
- Cornstarch: Arrowroot powder is a good substitute for cornstarch in the filling. You can also use all-purpose flour, but you’ll need to use about twice as much.
- Lemon Juice: Apple cider vinegar can provide a similar tartness if you’re out of lemons.
- Maple Syrup: I originally published this recipe with coffee glaze using powdered sugar, instant espresso powder, and milk. Now that I have a young daughter, I’ve switched it to a simple powdered sugar glaze with pure maple syrup.
Recipe Variations
Try any of the following for a twist on this chai-spiced apple galette recipe:
- Almond Crunch: Sprinkle sliced almonds on top before baking.
- Brown Butter: Brown the melted butter before stirring it into the sliced apples.
- Candied Ginger: Fold ¼ cup (40 g) minced candied ginger into the filling.
- Cheese Crust: Mix ½ cup (50 g) grated cheddar into the flour before adding the butter and egg yolk.
- Chocolate Chips: Sprinkle ¼ cup (45 g) chocolate chips over the filling.
- Cinnamon Sugar: Dust the crust with cinnamon sugar before baking.
- Citrus Zest: Add the zest of one lemon or orange to the apple filling.
- Cranberries: Add ½ cup (60 g) fresh sliced or ½ cup (60 g) dried cranberries to the apple mixture.
- Crumb Topping: Sprinkle the apples with a simple streusel before baking.
- Goat Cheese: Dot the filling with 2 oz (56 g) of crumbled goat cheese before baking.
- Oatmeal Crust: Replace ¼ cup (38 g) of flour with rolled oats in the dough.
- Pecans: Mix ½ cup (55 g) of chopped pecans into the filling.
- Raisins: Stir ⅓ cup (50 g) raisins into the apple mixture. To take it a step further, heat the rum mentioned below and soak the raisins in it for an hour.
- Rosemary: Add 1 teaspoon finely chopped fresh rosemary to the dough.
- Rum: Add ¼ cup (60 ml) of rum to the apples.
- Vanilla Bean: Scrape one vanilla bean into the apple mixture.
- Walnut Crust: Mix ⅓ cup (40 g) finely chopped walnuts into the dough.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Chai-Spiced Apple Galette
STEP 1: Mix the dry ingredients with the paddle attachment of a stand mixer. Add the butter.
STEP 2: Run the mixer until the butter and flour is coarse and crumbly. Add the egg yolk. Mix the egg yolk into the flour on low speed. Place the bowl in the freezer for 30 minutes.
STEP 3: Remove the bowl from the freezer. While the mixer runs at low speed, gradually add ice water until a rough dough forms that pulls away from the sides of the bowl.
STEP 4: Shape the dough into a flat disc. Wrap it in parchment paper and chill in the fridge for one hour.
STEP 5: When the dough is almost entirely chilled, stir the sliced apples with the other filling ingredients. Set aside.
STEP 6: Roll the pastry to a 12-inch (30 cm) circle shape.
STEP 7: Pile the apples in the middle of the dough, leaving a border. Fold the border over the apples, overlapping the dough as you go.
STEP 8: Brush the crust with egg white and sprinkle with coarse sugar (optional). Bake the galette for one hour and cool on a wire rack. Mix the powdered sugar and maple syrup. Drizzle the glaze over the galette before slicing and serving.
Expert Tips
1. Minimize cleanup by mixing the apple filling in the same bowl used for the dough.
2. Chill the dough wrapped in parchment, then use the same sheet for rolling.
3. If you’re feeling fancy, take the time to arrange the apple slices in a spiral.
Recipe Notes
- Slice your apples to a uniform thickness of about ⅛ inch (3 mm) to ensure even cooking.
- If your dough tears while rolling or shaping, don’t panic. Simply pinch it back together with your fingers.
- If the edges of your galette are browning too quickly, cover them loosely with aluminum foil.
- Cool the galette for at least 30 to 45 minutes before slicing to allow the filling to set.
Storage For Chai-Spiced Apple Galette
- Store the cooled galette, loosely covered with foil, at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
- To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes.
- Your chai-spiced apple galette can also be frozen for up to 2 months: wrap it tightly in plastic wrap and then a layer of foil before freezing. Thaw overnight in the refrigerator before reheating.
Did you make this chai-spiced apple galette? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Chai-Spiced Apple Galette
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Stand mixer with paddle attachment or food processor
- Paring knife
- Cutting board
- Parchment paper
- Rolling Pin
- Pastry brush optional
- Baking sheet
- Wire cooling rack
Ingredients
For the Chai-Spiced Pie Dough:
- 2 cups cake & pastry flour, or all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons homemade chai spice
- ½ teaspoon salt
- ½ cup salted butter, room temperature (see notes)
- 1 large egg
- 3 to 4 tablespoons ice water
- coarse sugar for the crust, optional
For the Apple Filling:
- 1 lb apples, 1 lb after washing, coring, and peeling
- ¼ cup brown sugar, tightly packed
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon homemade chai spice
- ¼ teaspoon salt
- 2 tablespoons salted butter
- 2 teaspoons lemon juice, freshly squeezed
For the Maple Glaze:
- ¼ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 teaspoons whole milk, if needed for consistency
Instructions
Make The Dough:
- Crack the egg and carefully separate the yolk from the white. Set the white aside for later use.
- Mix the flour, sugar, chai spice, and salt at low speed in the bowl of a stand mixer fitted with a paddle attachment. Add the butter to the mixing bowl. Run the mixer on low until the mixture is coarse and crumbly. Add the egg yolk to the flour mixture and mix on low until well incorporated. Place the bowl in the freezer for 30 minutes (see notes).
- After 30 minutes, return the bowl to the mixer and set it to low speed. Dribble the ice water into the bowl, one tablespoon at a time. Once the dough begins to come together, add water by the teaspoon. Stop the mixer when the dough just comes together.
- Shape the dough into a flat disc with your hands. Wrap it in parchment paper and chill in the fridge for one hour.
Make The Apple Filling:
- When the dough is almost entirely chilled, prepare the apples and butter for the filling. Wash, core, peel, and slice the apples into ⅛-inch (3 mm) thick slices, and gently melt the butter in the microwave or a small pot.
- In the bowl used for the dough, gently stir the apple slices with the brown and granulated sugars, melted butter, cornstarch, lemon juice, chai spice, and salt until evenly coated. Set aside.
Assemble The Galette:
- Preheat the oven to 350ºF (180ºC). Prepare a baking sheet or large round pizza pan.
- Remove the chilled dough from the fridge. Unwrap it and lightly flour the parchment it was wrapped in. Place the dough on the floured parchment, dust the top with flour, and cover with another sheet of parchment. Roll into a 12-inch (30 cm) circle, adding more flour as needed to prevent sticking.
- Gently peel away the top layer of parchment paper. Transfer the rolled dough, still on the bottom parchment, to the baking sheet.
- Spread the apple filling evenly around the middle of the dough, leaving a 2-inch (5 cm) border. Gently fold the exposed crust border over the apples, leaving the center of the tart exposed (see notes).
- Brush the crust with the reserved egg white and sprinkle with coarse sugar (if using). Bake the galette for one hour or until the crust is golden. Transfer to a wire rack to cool for 30 to 45 minutes.
Make The Maple Glaze:
- Sift the powdered sugar into a small bowl and add the maple syrup, stirring well. If needed, add milk by the ½ teaspoon until you reach your desired consistency. Drizzle the glaze over the galette before slicing and serving.
Recipe Notes
-
- I learned to make pastry using room-temperature butter and freezing the flour mixture before adding ice water. If you prefer, you can skip this step and use frozen grated butter.
- If your dough tears while rolling or shaping, don’t panic. Just pinch it back together with your fingers.
- When folding the dough over the filling, slightly overlap each section as you work around the galette. This creates a pleated effect and helps prevent gaps or tears, ensuring the filling doesn’t run during baking.
- If the crust of your galette is browning too quickly, cover it loosely with aluminum foil.
- Cool the galette for 30 to 45 minutes before slicing to allow the filling to set.
Storage
-
- Store the cooled galette, loosely covered with foil, at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
- To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes.
- Your chai-spiced apple galette can also be frozen for up to 2 months: wrap it tightly in plastic wrap and then a layer of foil before freezing. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
Ok, firstly, as always I’m jealous of your photography skills! Secondly, I’m jealous you got to make and eat this galette.! It sounds so yummy, now I just need to find a suitable apple over here. My family would devour this!
Ha, thanks Matt! It’s so weird for me to now think of myself as a “food blogger” when I spent years insisting, “No, I’m a food photographer”. I’m envious of your blogging skills! The galette was delish, but keep in mind the coffee glaze can keep little ones awake. lol
I love an apple galette, and you have really made it special with the chai spice (yum) and that coffee glaze. Delicious.
I am loving everything about this galette, from the chai-spiced crust to the coffee glaze. Talk about an upgrade from the usual apple pie! SweeTangos occasionally pop up here in Ontario…. if I can manage to track some down, I am totally going to celebrate my victory with one of these galettes. 🙂
Ooooh this looks incredible – my tummy actually grumbled as soon as I looked at it. And I am just loving that coffee glaze! Can’t wait to try my hand at spelt dough 🙂