Fustini's Oils and Vinegars
Apple Galette

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Apple Galette


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Apple Galette

Submitted by Corporate Chef Andy Stewart


  • 2 cups flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 sticks butter, cut into small pieces and very cold
  • 1/3 cup apple juice, very cold
  • 1 tablespoon Fustini’s Meyer Lemon  olive oil
  • 1 egg beaten with 1 teaspoon water
  • 2 to 3 tablespoons sugar
  • egg wash & sugar
Cherry Balsamic Glaze


Step 1. 

Place flour, salt, and sugar into a food processor and pulse to combine.  Add the butter and Fustini’s Meyer Lemon oil and pulse 8 to 12 times until pea-size pieces’ form.  With the food processor pulsing, drizzle the apple juice into the dough and only mix until the dough comes together.  Wrap the dough in film wrap and flatten into a round shape.  Refrigerate overnight.

Step 2. 

Preheat oven to 375 degrees. Roll the dough out into a large round shape.  Transfer the dough to a parchment-lined sheet tray and spread several tablespoons of  Cherry Balsamic glaze over the dough leaving a 4 to 5-inch border all the way around.  

Working quickly, place some of the uglier slices of apple on the glaze and top with some nicely placed prettier slices covering the glaze but leaving the border.   Sprinkle the Fustini’s Sicilian Lemon over the apples and then the sugar and salt.  Dot the top with the butter.   Fold the pastry dough over itself all the way around the apples creating a rounded galette. Refrigerate the galette for 30 minutes. 

Brush the galette all over with the egg wash and then sprinkle with more sugar.  Bake in the preheated oven for 40 to 45 minutes.  Let cool before cutting.

Step 3.  Filling

Combine apple, vinegar, salt and sugar.  Use butter to on top after it is in the crust.

Step 4.  Cherry Balsamic Glaze

Place vinegar, sugar and salt in a small saucepan and bring to simmer over moderate heat.  Simmer several minutes then remove from heat and let sit to room temperature.

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