What you'll need

1 1/2 cups Immaculate Baking Co.™ Organic All-Purpose Flour

2 tablespoons sugar

1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup cold butter, cut into pieces

1/2 cup cold buttermilk


1/2 cup slivered almonds

3 cups thinly sliced peeled apples (2 large)

1/2 cup sugar

1/4 teaspoon fine sea salt

1 egg, slightly beaten

35 mins prep time
2/25 hrs / mins total time
8 servings

  1. 1

    In medium bowl, stir together flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together. Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.

  2. 2

    Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll up one side of dough onto rolling pin, and carefully place dough on cookie sheet.

  3. 3

    In small food processor or blender; place almonds. Cover; process until finely chopped. Reserve 2 tablespoons almonds for topping. Spread remaining almonds onto center of dough to within 2 inches of edge. In medium bowl, mix apples, 1/2 cup sugar and 1/4 teaspoon salt; stir until coated. Spread apple slices on top of almonds. Sprinkle remaining 2 tablespoons almonds on top of apples.

  4. 4

    Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg. Bake 30 to 35 minutes or until crust is golden brown and apples are fork tender. Cool 10 minutes. Cut into wedges. Serve warm.


Galette is French for a free-form tart. It can have savory or sweet filling.

Try topping galette slices with sweetened whipped cream or vanilla ice cream and a sprinkle of toasted almonds.