Delight in this easy Apple Galette recipe with a buttery crust and a cinnamon crumble topping, baked to perfection on a Big Green Egg.
Ingredients
- 2 Granny Smith Apples
- 2 Tbsp Brown Sugar
- 1 Tbsp Cornstarch
- ½ tsp Cinnamon
- Pinch of salt
- 1 sheet of Puff Pastry, defrosted
Crumble Topping Ingredients
- ÂĽ C Chopped Pecans
- ½ tsp Cinnamon
- 2 Tbsp Brown Sugar
- 3 Tbsp butter, cut into small pieces
Instructions
1. Preheat the BGE to 375 degrees using indirect heat. Add a pizza stone to the egg.
2. Peel, core and thinly slice your apples. Top with the brown sugar, cornstarch, cinnamon and a pinch of salt. Mix thoroughly.
3. On a piece of parchment paper, unroll the puff pastry. Using a rolling pin, roll out the pastry until it is a few inches larger. With a fork, poke multiple holes into the pastry.
4. Pile the apple mixture into the center of the puff pastry, leaving a 2 inch border around the edges.
5. Fold the edges of the pastry over the apples creating a border. Don’t worry about it looking perfect. The beauty of a galette is that they are meant to be rustic.
6. Combine the crumble topping ingredients with a fork. Sprinkle over the apples.
7. Brush the edges of the puff pastry with the egg wash.
8. Trim the parchment paper around the galette. Slide the galette, using the parchment paper onto the pre-heated pizza stone.
9. Bake on the BGE for 40-45 minutes or until the pastry is golden brown.