Apple Rye Galettes / by Chelsea Zwieg

For years, whenever I came across a galette recipe I skipped right over it, figuring that if I couldn’t pronounce it, I sure wasn’t going to make it. Images of showing up to a party with a beautiful, rustic galette in my hands and having to tell everyone that I made a “round crusty sort-of-a-pie” was enough motivation to tack it on the list with bánh mì and charcuterie and move on. 

That is, until I thought about what a wonderful thing a mini galette really is. A little personal pie that takes half the time to make, is twice as cute and is essentially impossible to mess up. It was enough for me to bite the bullet, head to the online dictionary that says words out loud for you and then make these apple rye galettes. 

The beauty of galettes is that you can use a traditional pie crust but, since they are not nearly as needy or fickle as a pie, you can also experiment with the crust a little. I used half rye flour, half all-purpose and then mixed cinnamon into the dough. The result was a rustic, barely sweet pastry that screams fall louder than any apple pie could. 


And of course, nothing goes better with apples than salted caramel sauce. Warmed up and drizzled over the galettes with a scoop of vanilla bean ice cream takes these to the next level. Or you can serve them up with some Greek yogurt and strong coffee and call it breakfast. 

So head over to and type in all those fearful names (spoiler alert, the word ‘gal’ does not make an appearance in the pronunciation. Oops.). Or you can call it a round, crusty sort-of-pie. Once your guests take a bite, they won’t really care. 

Apple Rye Galettes 

Adapted from Food and Wine 

Makes 6-7 mini galettes or 1 large galette 



  • 1 cup all purpose flour
  • 1 cup rye flour 
  • 1 1/2 tbsp. sugar 
  • 1/2 tbsp. cinnamon 
  • 1 tsp. salt 
  • 14 tbsp. cold unsalted butter, cubed 
  • 1/2 cup ice water


  • 3 apples (I used Golden Delicious, but anything will work) 
  • 2 tbsp. sugar 
  • 1 tsp. cinnamon
  • 1 tbsp. butter, cut into small bits

| Instructions

  • Preheat oven to 400. Line a baking sheet with parchment paper
  • In a food processor, pulse flours, sugar, cinnamon and salt until combined. Add the butter and pulse until the mixture resembles rough sand
  • Add water and pulse until the mixture just comes together, about 10 seconds
  • Scrape dough out onto work surface and flatten into a disk. Place disk in freezer (20 minutes) or refrigerator (1 hour) until chilled
  • Meanwhile, peel, core and slice the apples into 1/4 inch thick slices. Place in a bowl, add sugar and cinnamon and mix until all apples are evenly coated. Set aside
  • Once dough is chilled, evenly divide it into 6 pieces. On a well-floured surface, roll out pieces into 1/4 inch thick rounds. Transfer the rounds to the baking sheet
  • Arrange apple slices on rounds leaving a 1 inch border around the edges. Fold the edges over the filling, leaving the center exposed. Dot each pastry with several small bits of butter. 
  • Bake for 35-40 minutes until the crust is browned and the apples are tender. Transfer galettes to a wire rack and let cool. Serve warm or at room temperature. 

Salted Caramel Sauce 

Adapted from Kelsey Nixon 

Makes 1/2 cups sauce 

| Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream 
  • 3 1/2 tbsp. unsalted butter 
  • 1 tsp. sea salt or kosher salt 

| Instructions

  • In a saucepan, combine the sugar and water. Heat over medium-low until the sugar dissolves
  • Increase the heat and bring the mixture to a boil, without stirring. Boil 5-6 minutes until the sugar is a deep amber color
  • Remove the sugar from the heat and whisk in the heavy cream. Add the cream slowly, as sugar will bubble
  • Stir in the butter and salt. Transfer to a dish or jar to cool