I’m always looking for ways to incorporate tahini into baking, as it’s one of my favourite flavours. When I stumbled across this recipe, I knew it would become an instant go-to in my repertoire. Changing a classic like frangipane, traditionally made with ground almonds, by substituting with tahini? Sold.
What I love about galettes is how easy they are to assemble, how versatile they are with filling ingredients, and how impressive they appear to be. Once I even made a peach blackberry galette for a work function at work in the toaster oven, and it turned out just as tasty as it would at home. Even if you’re sick of sweet baked goods, swap out seasonal fruit for seasonal veggies! The options are nearly endless.
This recipe led to me discovering one of my favourite new pastry dough recipes. I’ts suuuuper buttery and flaky and very approachable to make. Read on to discover the details and what may become your favourite new pastry dough!
This recipe may appear daunting, because it’s technically three recipes in one, but I promise it’s worth the effort.
Apple Galette with Tahini Frangipane
Adapted from Food52.
Yield: 1x half-sheet galette (roughly 13×18”, or whatever similar sized pan you have)
Notes: When making the pastry dough, make sure your butter is COLD. Keep it in the fridge as long as possible. You can make most pastry dough a couple days in advance and keep it in the fridge (or freezer!). Just be sure to bring it close to room temperature before you start rolling. If it’s too cold it will just start breaking apart when you try to roll it out.
You will need a rolling pin for this recipe.
It is highly recommended to use a pizza/baking stone for best results with this recipe.
Pastry Dough Ingredients:
You can sub with your favourite recipe, or just use this one! Be sure the recipe you use is enough for two 9” single pie crusts, or one double crust. The recipe below is based on this one by Stella Parks and beautifully fits the bill. This can also be made in advance (see Pastry Dough Directions for storage details).
- 1 ¾ cups + 1 Tbsp flour (keep some extra flour aside for dusting)
- 1 Tbsp sugar
- 1 ¼ tsp kosher salt
- 1 cup (or 2 sticks; 225g; 8 ounces) cold, unsalted butter, cut into ~1cm cubes
- ½ cup ice-cold water
Tahini Frangipane Ingredients:
This can be made one or two days in advance. Be sure to store it in the fridge in an airtight container. Before using, make sure the frangipane is at room temperature.
- ½ cup your favourite tahini
- ¼ cup + 2 Tbsp sugar
- 4 Tbsp unsalted butter at room temperature, cut into roughly 6 cubes
- 1 egg at room temperature
- Pinch of salt
Remaining Galette Ingredients:
- 6 to 8 medium or large apples (I have used ambrosia and gala, but Pink Lady would also be a good choice! Follow your apple heart.)
- ½ cup sugar
- 1 egg, beaten
Tahini Frangipane Directions:
- In a stand mixer fitted with the whisk attachment, or in a medium bowl using a hand mixer, whip the tahini (only) on high for 4 to 5 minutes to thicken.
- Slowly add in the sugar while whisking. Whisk until all the sugar is added and has dissolved into the tahini, about 3 minutes more.
- Add the butter one piece at a time while whisking. Every couple of additions, be sure to scrape down the sides of the bowl to evenly incorporate.
- Add the egg and salt and beaut until evenly incorporated.
Pastry Dough Directions:
- In a medium bowl, whisk flour, sugar, and salt together.
- Add the cold cubes of butter and coat them evenly in the flour mixture.
- Using the tips of your fingers, press the butter into the flour mixture until no large cubes remain. The butter should be flattened to a couple millimeters thick and evenly disbursed throughout the flour. It’s perfectly fine for the butter to break off into smaller pieces throughout the flour mixture.
- If at this stage the butter no longer feels cold, just pop the entire mixing bowl into the freezer for a few minutes. You don’t want the butter getting warm—or worse, melty!
- Add the ½ cup ice-cold water and stir together using a wooden spoon or spatula. Eventually you’ll likely need to use your hands to knead the remaining water into the flour mixture. Try not to overwork the dough – as soon as it appears homogenous, stop kneading/mixing.
- Shape the dough into a disc.
- Flour your rolling pin. I normally do this by sprinkling a small handful of flour over it and then rubbing it around.
- On a generously floured surface, dump your disc of dough. It should be soft enough that you can roll it out without too much effort, but still cool. If too warm and sticky once you start rolling, transfer to the parchment lined pan and place in the fridge until it firms up a bit.
- Roll the dough out into a roughly 10×15” rectangle. Every so often you should flip the dough to the opposite side for even rolling. Sprinkle more flour on top if sticking.
- With the 15” (or longest) side closest to you, fold each 10” (or shortest) side toward the middle until the edges meet. Then, fold the long sides toward the middle until the edges meet. Then, fold the entire dough rectangle in half so both of the short sides meet (like you’re closing a book). See photos at the end of this recipe for reference.
- At this point you can either (1) wrap it tightly in plastic wrap and put it in the fridge until needed (best to use within a few days), (2) wrap it tightly in two layers of plastic wrap and put it in the freezer for up to a month, until needed, or (3) continue along with the recipe under “Galette Assembly Directions”. In case you wanted to use this recipe for a pie instead of a galette, note that it should be enough for two 9” open-face pies, or one 9” closed-face pie.
- Roll the dough out into a roughly 13×18” rectangle (to fit on your half-sheet).
- Gently transfer your dough to a parchment-lined half-sheet.
- Spread the tahini frangipane over the dough, leaving a roughly 1” border around the edges.
- Transfer the sheet pan with prepared dough to the fridge.
- Quarter, core, and thinly slice your apples (roughly 2 to 3mm thick). You can leave the skin on.
- Remove the pan from the fridge and arrange the apple slices on top of the tahini frangipane.
- Fold up the edges of the dough to cover a bit of the apples around the perimeter – this is your crust! See photo at the end of this post for reference.
- Return the sheet to the fridge to chill.
- Preheat the oven to 500°F. Make sure your pizza stone (if you have one) is in the oven on the bottom rack to get it nice and hot.
- Once the oven is preheated, remove the pan from the fridge and brush the beaten egg over the crust (not the apple slices).
- Sprinkle both the crust and the apple slices with the ½ cup of sugar (you may have a bit leftover).
- Put the pan in the oven on top of the stone and reduce the oven temperature to 400°F.
- Bake for 45 to 60 minutes. At the 25 or so minute mark, be sure to rotate the pan 180 degrees for even baking. The galette is done when the crust is golden brown. I’ve made this recipe multiple times and it normally clocks in at 55 or so minutes, but, like all recipes, it will depend on your oven!
- Allow to cool slightly before serving. My galette keeps for roughly 5 days wrapped with plastic wrap in the fridge, but it’s best when served fresh! If refrigerating, re-heat in the oven at 300°F for 10-15 minutes (or, you know, just eat it cold).