While apple season is in full effect, I am trying to eat as many as I possibly can. There’s so many varieties of apples, there truly is an apple for everyone! Some of my favorites this time of year are Honey Crisp, Pink Cripps, and Golden Delicious. I tend to go for the sweeter apples, if you hadn’t noticed!
If you’re wanting to make something a little more bright and colorful this Thanksgiving, then this Rainbow Apple Galette is just what you’re looking for. A galette is much easier than a pie as it can be more free form and rustic looking. You also don’t have to top it, so it only requires rolling out dough once, instead of twice. So, if you’ve been intimidated by pies in the past, then try making this super easy galette for this Thanksgiving!
I always leave the skins on my apples whenever I bake with them. Anything from apple pie to apple crisp to apple fillings, all of my recipes include the skins. When you bake or cook something for so long, as you do with most apple desserts, the skins soften incredibly so there’s really no need to peel them. It makes for easier prep and an ever more delicious and good for you dessert!
I use a variety of apples to give this galette a rainbow look. Because I always leave the skins on my apples, you can see the gradient of color going from red, light red, yellow, and green. This galette is beautiful and will brighten up a Thanksgiving dessert table that’s filled with pumpkin and pecan pies. Plus, if you like different kinds of apples, then this galette has different flavors throughout based off which piece you have. So, it’s a dessert that everyone can find a slice they like.
The other extra special thing I did with this galette is I used Organic Kamut Flour for the pie crust. Now if you’ve never baked with Kamut flour, then you are in for a treat – literally! This flour has become one of my new favorites. It’s similar to an all purpose flour and can be used in place of all purpose flour in any recipe. However, the flavor blows doors off all purpose flour. It has a sweet, nutty, and rich flavor to it that just makes me feel warm and cozy inside. My favorite Kamut flour can be found here. And, if you don’t have any, then don’t worry you can substitute it for all purpose flour as well!
Rainbow Apple Tart
Makes 8 servings
226 grams (1 2/3 cup plus 2 tablespoons) organic kamut flour
1 teaspoon organic cane sugar
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
Extra flour for rolling
1 organic Granny Smith apple
1 organic Golden Delicious apple
1 organic Gala apple
1 organic Red Delicious apple
170 grams (3/4 cup) organic cane sugar
1 1/2 tablespoons organic kamut flour
1 organic egg
1 tablespoon water
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
Form the dough into a rectangle and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the filling: In a medium bowl, add the cane sugar and flour and mix together. Slice the apples into thin slices, leaving their skins on. Add each different apple into a different bowl and evenly distribute the sugar mixture into each bowl. Coat the apples completely.
To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)
Roll out the dough to a rectangle that is 1/4-inch thick, it should be almost the size of the baking sheet.
Arrange the apples by color starting with the darker red at the top, then light red, then yellow, then green. Using a pastry brush and brush the dough with the egg wash.
Bake for 1 hour and 15 minutes, or until golden brown.
Store at room temperature for up to 3 days.
High Altitude – Bake at 350°F for 1 hour, or until golden brown.