This simple, flavorful galette is perfect for harvest gatherings and cozy winter desserts, and it’s easy enough to make on a weeknight. The filling combines tart apples with sweet prunes, warm cinnamon, and a subtle savory note from rosemary (you can swap thyme if you prefer), creating a bright and balanced finishing flavor.
About this galette and its exceptional filling
A galette celebrates rustic simplicity: a free-form pie crust folded over a generous fruit filling. This version highlights firm, tart apples paired with plump prunes, cinnamon, a pinch of salt, and a fresh herb to round out the flavor. It’s unfussy enough for everyday baking yet elegant enough for guests.
Choosing a crust for your galette
Any reliable pie crust will work here — homemade or store-bought. A cream cheese–enriched dough adds extra tenderness and flavor, while a vegan or dairy-free crust keeps the galette allergen-friendly. If you’re new to rolling pastry, the galette is forgiving: roll the dough on parchment to a roughly 16-inch circle, patch any cracks with trimmings, then place the filling in the center and fold the edges up.
Inspiration: a classic flavor pairing
Apples and prunes are a traditional pairing in many cuisines; the dried fruit brings depth and a jammy sweetness that complements the bright acidity of apples. This galette leans into that balance, adding a little vinegar and arrowroot to bind the filling and lift the fruit flavors.
Layering the filling
To keep the galette neat and easy to slice, pile the filling toward the center and fan the apple slices if using firmer fruit. That arrangement helps the galette hold shape and produces attractive slices when served.
Baking and serving
Bake the galette until the crust is golden and the filling is bubbling. It’s delicious warm, at room temperature, or slightly cooled. A scoop of ice cream or a dollop of crème fraîche are optional, but the galette stands well on its own with coffee or tea.
Apple & Prune Galette Recipe with Rosemary
James Collier + Danny Alas
It’s simple enough for a weeknight yet elegant for company, and works well with a gluten-free or traditional crust.
Ingredients
- 3 small baking apples about 400g total weight, peeled, cored, and sliced thin
- 1 cup prunes pitted & halved
- 1 ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅓ cup sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon arrowroot
- 2 tablespoon small rosemary sprigs or fresh thyme
- 1 egg yolk lightly beaten
- 1 tablespoon turbinado sugar
- 1 Gluten-Free Pie Crust or your favorite pie crust
Instructions
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Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced apples, halved prunes, cinnamon, salt, and sugar. Toss to combine, then stir in the apple cider vinegar to coat. Sprinkle in the arrowroot and toss again to mix evenly and remove any clumps.
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Flour a large piece of parchment paper with a little gluten-free flour or all-purpose flour, then roll out the pie crust to about 16 inches (40 cm). The dough may crack as you work it; patch any gaps with trimmings.
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Arrange the apple slices in a circular pattern in the center of the dough, leaving a 2-inch gap around the edges. Top the apples with the prunes, then pour over any syrup left in the bowl. Dot with rosemary sprigs.
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Fold the edges of the dough toward the center to create a loose, overlapping border, sealing any cracks. Brush the crust with the beaten egg yolk and sprinkle with turbinado sugar.
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Transfer the galette on its parchment to a sheet pan and bake for 40–45 minutes, until the crust is golden and the filling is bubbling. Let cool slightly, then serve warm or at room temperature.
Notes
Nutrition
Love this galette? Try these too
Gluten-Free French Apple Cake
If you enjoy apple desserts, a gluten-free French apple cake is a lovely next bake—moist, fragrant, and simple to prepare.
Baked Apples Stuffed with Prunes
For another prune-forward treat, baked apples stuffed with prunes, nuts, and warming spices make a comforting dessert for cool evenings—simple to assemble and delicious served warm.