Ms Aitch has gross motor skills and is notoriously impatient. That’s why she doesn’t create fancy tarts, knit a pullover, sew on buttons or fold some Origami animals. Therefore she has discovered the galette. It’s simple and delicious. The galette becomes a permanent guest in Ye Olde Kitchen.

apple galette


For the dough:

200g whole spelt flour

125g cold butter (cut in little slices)

100g sour cream


For the filling:

1-2 apples

1 pear

1 tsp cinnamon

3-4 tsp brown sugar

1 tbsp lemon juice

1 egg (whisked)


Knead the flour, butter and sour cream into a smooth dough. Add more flour if the dough is too sticky. Wrap the dough in cling film and put in the fridge for one hour.

Meanwhile quarter the apples and pear, remove the cores and cut into thin slices. Put them in a bowl and mix with cinnamon, sugar and lemon juice.

Preheat the oven to 200°C. Roll out the dough on a floured surface and put it on a baking tray lined with parchment paper. Put the apple and pear slices on the dough, but leave a border of 10cm. Fold the border of the dough up over the fruits to create a border of 5cm and brush with egg.

Bake the galette on the middle rack for 40 minutes.

galette dough
Apfel Birnen Galette
Galette mit Apfel und Birne
Apfel Galette

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  • Liebe Eva, Deine Galette überzeugt mich auf der ganzen Linie. Das Rezept ist perfekt für mich, ich liebe Kuchen mit Vollkorn, einfach und rustikal. Zudem: Äpfel und Birnen liegen bei uns als Gäste stets in der Obstschale.
    Vielen Dank für das wunderbare Rezept.
    Liebe Grüße Sigrid

    • Ye Olde Kitchen


      Lieben Dank Sigrid! Ja für uns Vollkornfans ist das ein feines Rezept ;-) Im Sommer kann man Apfel und Birne einfach gegen Kirschen, Aprikosen, Pfirsiche, Mirabellen oder Beeren ersetzen und eine Kugel Eis dazu schadet nie.
      Ganz liebe Grüße aus Ye Olde Kitchen, Eva

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