Makes 6 individual galettes
- 1 recipe 2-crust pie dough, shaped into 2 logs and chilled
- ½ cup sour cream
- 2 Tbsp + ½ cup packed dark brown or demerara sugar
- ½ tsp vanilla extract
- 4 cups peeled and thinly sliced Granny Smith, Cortland or other tart apple (about
- 3 apples)
- 1 tsp ground cinnamon
- 6 tsp unsalted butter
- 1 egg whisked with 2 Tbsp water, for brushing
- Turbinado sugar, for sprinkling
- Preheat the oven to 375 °F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling.
- Slice each log into 3 pieces and roll each piece out on a lightly floured work surface to just under ¼-inch thickness and 8-inches across. Place 3 onto each baking tray and chill while preparing the filling.
- Stir the sour cream, 2 Tbsp of brown sugar and vanilla together. In another bowl, toss the apples, remaining ½ cup of brown sugar and cinnamon together.
- Spoon the sour cream into the centre of each rolled piece of dough and top with the sliced apples. Place a teaspoon of butter on the top of each tart. Fold the dough over the apples, making 5 or 6 creases overlapping each other so that the apples are almost fully covered. Brush the pastry with the eggwash and sprinkle generously with granulated sugar.
- Bake the galettes for about 25 minutes, until the pastry is a rich golden brown colour. Let the galettes cool for at least 20 minutes before serving warm, or cool completely and serve at room temperature. The galettes should be served warm or at room temperature, but can be stored chilled for up to 3 days.