If you want a quick substitution for apple pie but don’t want to spend all day baking, my Brie and Apple Galette is easy elegance at its best. But you don’t have to wait for autumn or the holidays to roll around to make it. Any night of the week, it’ll satisfy the most stubborn sweet tooth. The brie is subtle and melts into the buttery pastry and the sweet apple and cinnamon spice is warm and comforting. Serve as a hors d’oeuvre or dessert. Bon Appetit!
Brie and Apple Galette Ingredients
1 puff pastry thawed 30 minutes
Flour for dusting
5 oz. of brie sliced (about 1 cup)
1 Granny Smith apple, thinly sliced
¼ cup sugar
¼ teaspoon cinnamon
2 tablespoons butter, cut up
1 tablespoon water
Brie and Apple Galette Instructions
Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In another small bowl, mix together the sugar and cinnamon. On parchment paper, roll pastry out until it measures about 10” square (you may need to add flour to keep the rolling pin from sticking to the pastry). Place sliced brie in the center of the pastry into a 7” circle.
Top with the sugar mixture and dollops of butter. If you live in a warm climate, you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.
When firm enough fold and pinch the edges of the pastry in towards the center so that the filling is exposed with a generous crust around the edges. Then with a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen.
Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes. Allow the galette to rest at least 10 minutes before cutting and serving. I like to serve this at room temperature once the juices have set. Makes 8 small pie slices.