Apple Walnut & Pecan Galette

Ok, who DOESN'T love apple pie...but sometimes you just need a quick fix to satisfy your craving. Enter the Galette, these are by far one of my favorite things to bake. They can be sweet or savory and filled with just about anything you can imagine. {bonus...they are almost impossible to mess up, the word rustic comes to mind} Over the weekend we went apple picking and well, we got a bit carried away (I'll be able to make about 4 more of these). I hope you enjoy baking and eating this as much as we did and happy fall y'all! 

P.S. Your house will smell AMAZING!


Serves 8-10

{for the dough}

1/2 cup pecans
1 cup + 2 tbsp. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 cup (1 stick) unsalted butter, cold

{for the filling}
3 apples I used empire apples
1 tbsp. cornstarch
Juice of 1 lemon
1/4 cup chopped walnuts
1/4 cup ginger-camomile simple syrup (or sugar)
      1 cup water & 1 cup raw sugar, 4 camomile tea bags & peeled and sliced
      fresh ginger in saucepan, bring to boil then reduce to very low heat for 30-45 min. 
      until desired consistency.
     (adapted from
All-purpose flour for surface
2 tbsp. milk, 1/2 & 1/2 or heavy cream

To make the Dough - Preheat the oven to 350 degrees. Toast pecans on baking sheet for 10-15 minutes, until fragrant, remove and let cool. Pulse in a food processor until they are the consistency of a corse meal. Then add flour, sugar, salt cinnamon & cardamom, pulse a few times. Cut butter into cubes and add to food processor, pulse a few more times it should have a few pea-sized pieces remaining. Transfer to a large bowl and drizzle in 4 tbsp. ice cold water. If needed add a little more water just until dough comes together. Gently pat dough into 6" diameter disc, wrap in plastic and refrigerate at least one hour. 

Filling & Assembly - Preheat oven to 375 degrees. Slice apples in even thin slices, skin on or off, your choice...toss in lemon juice (to prevent browning and adds flavor) cornstarch & simple syrup
in a large bowl. Roll out your dough onto a lightly floured surface to about 12" round. Gently transfer to a parchment lined baking sheet. Arrange apples leaving a 2" border. Fold over the edges and brush with cream or milk and sprinkle with raw sugar. Add chopped walnuts to top it off and bake on center rack for approximatly 45 minutes until crust is deep golden brown and apples are bubbling. Let cool before serving and store wrapped tightly at room temp.

Slice and top with another drizzle of ginger-camomile simple syrup. And if you like ice cream or whipped cream. 

Recipe adapted from

Tanya YoungmanComment