Chef notes
A galette is my autumn go-to when I am entertaining. It can be made hours ahead, can be either sweet or savory and always looks impressive served right at the table. I adore this sweet dessert version which goes so well with fall and winter fruit like apples, pears or quince or even citrus, and a variety of warm spices. The dough is less precious than you may think, and the use of whole wheat flour gives the whole thing a nutty, toasty flavor and more dimension.
Technique tip: Be careful not to overwork the dough in the food processor. If the dough starts to get soft, just refrigerate for 10 minutes to chill and continue.
Swap option: You can swap apples for pears, figs, quince and/or cranberries.
Special equipment: Pastry brush, bench scraper and parchment paper.
