Thermomix Apple Galette

This Thermomix apple galette is super easy to make and is a delicious dessert for a weeknight treat or after a Sunday roast.

A galette is a cross between a pie and a tart, but it's much simpler to make. I love its rustic look, and there's no need to blind-bake the pastry, which saves time.

You can make galettes with all kinds of fruit, and I also have a recipe for peach galette.

Step-by-Step Directions

1. Make the sweet shortcrust pastry in the Thermomix.

2. Peel, core and slice the apples. Place them in a bowl, then add the brown sugar, flour, lemon juice and cinnamon. Toss gently to combine.

3. Roll out the pastry and arrange the apple slices over the top, slightly overlapping and leaving a 3-4cm border. Fold the pastry over the apples and brush the crust with egg wash.

4. Bake in the oven for 35 minutes and dust with icing sugar before serving.

Serving Suggestions

Serve the galette with freshly whipped cream or a scoop of vanilla ice cream.

📖 Recipe

Thermomix Apple Galette

5 from 3 votes

A super easy dessert that's perfect for a weeknight treat or served after a Sunday roast.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Chill Time:45 minutes mins

Total Time:1 hour hr 30 minutes mins

Servings: 8

Author: Vicki Newton

Ingredients

For the Sweet Shortcrust Pastry

• 200 g plain flour
• 100 g unsalted butter chilled and cut into cubes
• 30 g icing sugar
• pinch of salt
• 50 g ice-cold water
• 1 egg lightly beaten for the egg wash

For the Apple Filling

• 2 large Granny Smith apples or 3 medium-sized ones, peeled, cored and sliced 3-4mm thick
• 2 tablespoons brown sugar
• ½ tablespoon plain flour
• 2 teaspoons lemon juice
• ½ teaspoon cinnamon
• 15 g unsalted butter chilled and cut into cubes

Instructions

For the Sweet Shortcrust Pastry

• Add the flour, butter, icing sugar and salt to the Thermomix bowl. Mix for 10 sec/speed 6.
• Add the ice-cold water and knead for 1 min/dough setting. The pastry should now have come together into clumps; if not, knead for a few seconds more.
• Turn the pastry out onto a lightly floured surface and gently bring it together into a ball, then flatten it into a disc. Wrap the pastry in plastic wrap and refrigerate for 30 minutes while you prepare the apple filling.

For the Apple Filling

• Place the sliced apples in a bowl. Add the brown sugar, flour, lemon juice and cinnamon, then toss gently to combine.

To Assemble

• Take the pastry out of the fridge and roll it out on a lightly floured surface into a rough 30cm circle. Line a baking sheet with baking paper, then carefully transfer the pastry to the prepared baking sheet.
• Arrange the apple slices over the pastry, slightly overlapping them and leaving a 3-4cm border around the edges. Arrange the slices in neat rows or fan them out for a more decorative finish, if you like. Dot the butter over the apples.
• Gently fold the pastry edges over the apples, working your way around the galette. Lightly press the folds together to seal.
• Brush the crust with egg wash, then place the galette in the fridge to chill for 15 minutes while the oven preheats to 190°C/375°F (170°C fan). This brief chill helps the pastry hold its shape as it bakes.
• Bake for 35 minutes, until the crust is golden and the apples are tender.
• Serve warm with freshly whipped cream or vanilla ice cream, dusted with icing sugar if desired.

Notes

Storage: Store in the fridge for up to 2 days, and reheat individual portions in the microwave for 10 to 20 seconds, or a little longer depending on size.

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