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Caramelized Apple & Rosemary Portuguese Galettes

Crisp galette pastry encases caramelized apples, spiced with cinnamon and autumn rosemary for a truly Portuguese-inspired treat.

Total: 2 hours 20 minutes
Difficulty: Medium
Serves: 6
portuguese autumn galette spiced caramelized herbs multi-step

What Makes This Special

Portugal’s rustic galettes—known for their simple, buttery pastry—meet the cozy flavors of autumn in this spiced apple and rosemary version. Caramelized apple slices, infused with cinnamon, ginger, nutmeg, and fresh rosemary, evoke the copper tones of fall, while Portuguese pastry brings a tender, crisp bite. A hint of toasted walnuts adds depth and a nod to Portugal’s love of nuts in baking. It’s a beautiful centerpiece for an autumn table, blending authenticity with seasonal flair.

Ingredients

Every ingredient here is chosen for both authenticity and seasonal personality. The dough uses semolina for a slightly sandy, crisp texture common in Portuguese tarts. Spices and rosemary complement the caramelized apples, while a touch of walnut gives flavor and color reminiscent of autumn’s copper hues.

For the Pastry

  • Flour & Semolina: All-purpose flour for tender structure, semolina for sandy crispness (substitute extra flour if needed).
  • Butter: Must be cold for flakiness!
  • Sugar & Salt: For flavor.
  • Water: Very cold—chilled in the fridge or with ice.

For the Filling

  • Apples: Use firm, tart-sweet varieties (like Gala, Reineta, or Granny Smith).
  • Brown Sugar & Butter: For caramelization and richness.
  • Rosemary & Spices: Fresh rosemary and classic Portuguese spices—cinnamon, ginger, nutmeg.
  • Lemon Juice & Vanilla: For brightness and depth.
  • Walnuts (Optional): Toasted, for extra crunch and autumn color.

Instructions

Step 1: Make the Pastry

  1. In a large bowl, whisk together the flour, semolina, sugar, and salt.
  2. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work it in until the largest pieces are pea-sized.
  3. Drizzle in the cold water, tossing gently until the dough just comes together (don’t overwork!).
  4. Flatten into a disc, wrap in plastic, and chill for at least 1 hour (this encourages flakiness).

Step 2: Prepare the Caramelized Apple Filling

  1. In a skillet, melt the butter over medium heat. Add the apple slices, brown sugar, rosemary, spices, and salt.
  2. Cook, tossing gently, for 6-8 minutes until apples begin to soften and sugar caramelizes (edges should look coppery).
  3. Stir in lemon juice and vanilla. Remove from heat and let cool. (This step intensifies the flavors and prevents soggy dough.)

Step 3: Assemble the Galettes

  1. Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
  2. On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut into 6 circles (about 15cm diameter each).
  3. Arrange apple filling in the center of each circle, leaving a 3cm border. Sprinkle with toasted walnuts, if using.
  4. Fold the pastry edges over the filling, pleating as you go. The center should remain exposed.
  5. Brush pastry with beaten egg and sprinkle with demerara sugar for a golden, crisp finish.

Step 4: Bake

  1. Bake for 30–35 minutes, until pastry is deeply golden and apples are bubbling.
  2. Cool on a wire rack for at least 20 minutes before serving. Garnish with a few rosemary needles for aroma.

Pro Tips

  • Chill is Key: Always keep your pastry and butter cold for maximum flakiness.
  • Copper Color: Let apples caramelize well—don’t rush this. Well-caramelized apples give the best flavor and color.
  • Spice to Taste: Adjust cinnamon and rosemary for balance—too much rosemary can overwhelm.

Troubleshooting

Pastry is cracking? Let it rest 5–10 more minutes at room temperature before rolling. Cold dough can be brittle, but warms quickly.

Galettes leak during baking? Ensure the pastry edge is pleated well and has no large gaps. A thicker border helps.

Variations

  • Pear & Rosemary: Substitute pears for apples for a delicate, floral version.
  • Port Wine Glaze: Brush apples with a little port wine before baking for a deeper Portuguese flavor.
  • Hazelnut Crunch: Use hazelnuts instead of walnuts for a different nutty note.

Storage

Store cooled galettes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days and re-crisp in a hot oven for 5 minutes before serving. Pastry is best enjoyed the day it’s baked, but the flavor deepens overnight.

These galettes are a celebration of Portuguese autumn—simple, rustic, and brimming with spice and caramelized comfort.