Yes, the former chef to the President of France has created this crazy-easy way to make a sweet apple tart using supermarket pizza dough! And it tastes like you spent hours creating this rustic-looking wonder. While there are truly terrific recipes in Jacques newest cookbook, Jacques Pépin’s Heart & Soul in the Kitchen, we fell in love with this one in his fruit dessert section… simple, easy, fantastic. Even on Thanksgiving.
Jacques Pepin's Store-Bought Pizza Dough Apple Galette Votes: 333 Rate this recipe! Print Recipe
Rating: 3.23
You:
Recipe from Heart & Soul in the Kitchen, by Jacques Pépin, published by Rux Martin/Houghton Mifflin Harcourt 2015
| Servings |
| 6 |
| |
Jacques Pepin's Store-Bought Pizza Dough Apple Galette Votes: 333 Rate this recipe! Print Recipe
Rating: 3.23
You:
Recipe from Heart & Soul in the Kitchen, by Jacques Pépin, published by Rux Martin/Houghton Mifflin Harcourt 2015
| Servings |
| 6 |
| |
Ingredients
- 1/3 cup sugar
- 1 pound pizza dough prepared, regular or whole wheat
- 3 apples large, Golden Delicious (about 1½ lbs.)
- 4 tablespoons butter unsalted, cut into 1/2-inch pieces
- 1/3 cup apricot preserves
Servings:
Instructions
Sprinkle two tablespoons of sugar on a baking sheet lined with nonstick aluminum foil. Place the pizza dough on top and press it out with your hands as thin as possible. Let it rest at room temperature for 15 to 20 minutes.
Preheat the oven to 400 degrees. (Then) press the dough out further into a roundish 12-inch shape. (It will be less elastic and easier to stretch after it has rested.)
Peel and core the apples and cut each one into 8 wedges. Starting about 1/2 inch from the outer edges of the round of dough, arrange the apple wedges in concentric circles on top, pushing them gently into the dough. Dot with the butter and sprinkle evenly with the remaining sugar.
Bake the galette for 45 minutes, or until nicely browned and crusty. Slide a spatula underneath the galette while it is still hot to make certain it hasn't stuck to the sheet, and then let cool on the sheet. Spread the apricot preserves on top. Cut the galette into wedges and serve at room temperature.
Reader Interactions
Comments
Judith saysMerci
Reply »
- Iris says
This recipe is so deceptively simple, it is AMAZING! My husband and I loved that it wasn’t overwhelmingly sweet. The golden delicious have a lovely flowery taste and smell. It is just wonderful straight out of the oven with nothing on it. Why mess it up with confectioners sugar or even cinnamon….Definitely will do this again and it is truly company worthy.
Reply »
- Mary Anglim says
Ice cream?
Reply »
- Robyn Doyon-Aitken says
Seems like that could only make a good thing even better, right?
Reply »
- Araucano says
Salut! Tres facile et deliciuese…………..
Reply »
- Jenny says
bake at what temperature please?
Reply »
- Robyn Doyon-Aitken says
Hi Jenny. 400 degrees. Enjoy!
Reply »
- Sylvia says
Baking this dish on a cold winter’s night. Can’t wait to have a slice! Glad I had some leftover pizza dough.
Reply »
- Paula Duncan says
This was a delightful brunch yummy! I had a bag of pizza dough and apples….and this recipe! All was good! I gave it to some friends living alone and could use a little friendship yummy about now. Thank you for the incentive! Oh, I used raspberry preserves, and it was delicious. Oh, and wouldn’t it be grand to put 2 tablespoons of cream cheese in the center as well!??
Enjoyed it!!Reply »
- CTChef says
The sugar on the bottom made it burn and 45 min was way too long…has potential though!
Reply »
- Scoots says
Agree about the sugar on the bottom. Also stuck to non-stick foil with carmelized sugar so not a good result for me.
Reply »
- Izabel says
I should have taken that advice. I tried to put spatula under immediately after removing from oven and realized that wasn’t happening
Reply »
- Kathy says
Could you use parchment paper
Reply »
- Robyn Doyon-Aitken says
Don’t see why you couldn’t.
Reply »
- Suzanne says
If made the night before, should it sit at room temp or should it be refrigerated ?
Reply »
- Patrick Standen says
Loved the ease of this recipe but do not use the sugar on the bottom method if you are using aluminium foil–the whole recipe took me about and hour and it took about an hour extra to painstakingly peel the non-stick aluminium foil off that was stuck to the bottom…
Reply »
- Grace Mollica says
Biggest mistake to use aluminum foil I have to throw the whole pie to the trash so I can’t say if was good very disappointed ☹️
Reply »
- Robyn Doyon-Aitken says
Looks like several people had trouble because of the foil. I might try parchment.
Reply »
