Prep Time50 minutes
Cook Time40 minutes
Total Time2 hours
Feel free to adjust the brown sugar to taste: 1/4 cup for a less-sweet galette, and 1/2 cup for a sweeter galette. If using 1/4 cup sugar, decrease cornstarch to 1/2 tbsp.; increase to 2 tbsp. if using 1/2 cup.
I like tart apples like Granny Smith in this galette; Honeycrisp apples also work well but give a milder flavor.
If your dough breaks, you can use a piece of pastry dough that you cut from the edges to patch it up.
Make-ahead: prepare the dough, wrap and refrigerate up to 2 days before using. Leave the dough out for 15 minutes to soften before rolling.
Leftovers: Cover with foil or plastic wrap. Store for two days at room temperature; four days in the refrigerator. To freeze, seal in a freezer bag or freezer plastic wrap for up to 3 months.
Reheat: Heat in the oven at 350°F for 12-15 minutes (longer if refrigerated or if reheating the whole galette).