16 In Desserts

Apple Pomegranate Galette

We baked!

If you know us well, you know we’re not too handy at baking sweets. But this year, inspired by creating a Thanksgiving menu, we set out to create a dessert fit for a special meal.

Our vision was something light and fresh – not too heavy after a large meal, but still special enough to top off an elegant evening. We came up with (with Alex at the helm!) this galette — a free form pastry crust, filled with local apples and pomegranate seeds. It’s sweetened only with a bit of honey, and the natural sweetness of the fruit.

We had several taste testers try various versions of this one, and while all versions were delicious, this final one took the cake.  The spiced apples and pomegranate seeds are sweet and slightly tart, a nice foil to the flaky and salty crust.

As far as Thanksgiving sweets go, this is a fairly healthy dessert – the pieces are small, and it’s naturally sweetened.  Plus, it’s a lot of fun to make, especially if you have a bit of help from a dear friend or family member.

We hope you enjoy this as much as we did (we’re already thinking of excuses to make it again!).

Thanksgiving 2012

Roasted Root Vegetables
Grape and Walnut Salad with Lemon Poppy Seed Dressing

Apple Pomegranate Galette
Serves: 1 galette (8 pieces)
What You Need
  • 1 whole wheat galette dough
  • 1 pomegranate
  • 3 medium tart firm cooking apples (Jonathan, Granny Smith, etc -- we used Jonathon)
  • 1 teaspoon lemon juice
  • 2 tablespoons honey
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 pinch kosher salt
  • 1 pinch freshly grated nutmeg
  • ½ tablespoon unsalted butter
What To Do
  1. Before you assemble the pie, make the whole wheat galette dough (or make it in advance and freeze it).
  2. Preheat oven to 375°F. Remove the seeds from the pomegranate and reserve ¼ cup seeds. Slice 3 unpeeled apples into ⅛-inch thick slices.
  3. In a bowl, combine apple slices, 1 teaspoon lemon juice, 2 tablespoons honey, ½ teaspoon cinnamon, ½ teaspoon ginger, 1 pinch of kosher salt, and 1 pinch freshly grated nutmeg. Stir gently to combine.
  4. Line a baking sheet with parchment paper. On a floured surface, roll the dough into a rough circle about 12 inches across. Place the dough on the parchment paper. Arrange the apples in a large circle on top of the dough, overlapping and leaving about 1-inch of space around the edge of the dough. Make several smaller circles of apples, reversing direction after each, working your way towards the center. Sprinkle the pomegranate seeds over the apples. Fold the edge of the dough over the apples.
  5. Melt ½ tablespoon butter and brush it over the top of the dough and apples. Bake until the crust is golden brown, about 40 minutes. Allow to cool several minutes before serving.


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  • Reply
    Beth Evans
    November 11, 2012 at 6:07 pm

    Did you use a specific dough recipe? I see there is no link for a recipe. Do you have any dough recipe suggestions since you said it was a salty/flaky crust? Or would just any pie crust do?

    • Reply
      November 11, 2012 at 6:15 pm

      Oops! The recipe now hyperlinks to the dough recipe… :)

      • Reply
        Beth Evans
        November 11, 2012 at 7:04 pm

        Perfect!! I wanted to make sure I use the right crust! Thank you, I cannot wait to make this! It looks like the perfect finale to Thanksgiving dinner!

  • Reply
    Rachel (Two Healthy Plates)
    November 11, 2012 at 6:11 pm

    This looks wonderful! I love how rustic galettes are. Last year I made a maple sweet potato one for Thanksgiving but apple sounds like it needs to be on the menu for this year !!

  • Reply
    Katrina @ Warm Vanilla Sugar
    November 11, 2012 at 9:25 pm

    Such a fabulous idea!

  • Reply
    Cookie and Kate
    November 11, 2012 at 10:55 pm

    I made an apple pecan galette last year, which felt like a lot of work, but your galette is making me want to bust out the rolling pin again. Beautiful!

    • Reply
      November 11, 2012 at 11:09 pm

      Thanks! We aren’t usually bakers, but this actually felt pretty easy :) At least when you keep it rustic, you don’t have to be too picky on the way it looks… :)

  • Reply
    November 12, 2012 at 7:58 am

    I love galettes! There is no way to mess them up, and if you do, you can just call it an even more rustic version!

  • Reply
    Loretta | A Finn In The Kitchen
    November 13, 2012 at 9:42 am

    I really like how rustic galettes are! It’s one of those desserts that get more appealing the less perfect it is.

  • Reply
    November 13, 2012 at 10:43 am

    What a gorgeous galette! Definitely hope to make this one soon.

  • Reply
    Deepshikha D
    November 13, 2012 at 10:52 am

    Love this! The galette looks so rustic, delicious and perfect for thanksgiving. My family’s never had anything besides classic pie for thanksgiving, but this seems like a good idea ;)

  • Reply
    November 16, 2012 at 8:53 am

    This is gorgeous! Can’t wait to try it on my family for Thanksgiving.

  • Reply
    Courtney Jones
    November 18, 2012 at 12:23 pm

    This is lovely. I think I may make this when I host Christmas next month. I know my family would love it. It’s such a pretty, rustic dessert.

  • Reply
    November 18, 2012 at 10:07 pm

    Stunning galette, you guys. I’m a huge fan of making pies, but I love a good galette – they’re so much easier and, personally, I prefer their crust to pie crust.

    • Reply
      November 19, 2012 at 8:35 am

      Thanks! They’re a nice stepping stone for us beginning bakers :)

  • Reply
    Laura (Tutti Dolci)
    November 27, 2012 at 10:42 pm

    I love a rustic galette, the apple slices and pomegranate arils make such a pretty topping!

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    Happy Cooking! ~ Sonja & Alex