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Rich Winter Tahini & Spiced Apple Polish Galettes

Buttery rye crusts cradle slow-cooked apples, allspice, and glossy tahini for a comfort-forward treat with a Polish twist.

Total: 2 hours 30 minutes
Difficulty: Medium
Serves: 6
galette winter Polish tahini allspice comfort technique-building

What Makes This Special

These galettes capture the essence of a Polish winter: slow-cooked, spiced apples nestle in a nutty tahini cream, all wrapped in a rustic rye crust. The tahini’s silky richness enhances the filling and adds a subtle toasty depth—a nod to both Poland’s love of sesame and the season’s need for comfort. Allspice and cinnamon give warmth, while the rye crust provides authentic, earthy flavor and sturdy texture. This recipe is a skill-builder: you’ll master slow-cooked fillings, blending rye dough, and rustic shaping.

Ingredients

This galette celebrates winter with ingredients that comfort and nourish. Rye flour makes the crust uniquely Polish and robust, while tahini brings an unexpected creamy nuttiness. Allspice, cinnamon, and apples are classic cold-weather flavors that pair beautifully with sesame.

For the Rye-Tahini Galette Dough

  • Rye Flour & All-Purpose Flour: Earthy, toothsome base that holds its shape.
  • Cold Butter: Essential for flakiness—keep it chilly!
  • Sugar & Salt: Balances flavors and aids structure.
  • Ice Water & Vinegar: Keeps the dough tender and easy to roll (vinegar inhibits gluten for extra flakiness).

For the Spiced Apple-Tahini Filling

  • Apples: Tart varieties shine and hold their shape when cooked slowly.
  • Brown Sugar: Deep molasses notes for dimension.
  • Allspice, Cinnamon, Nutmeg: Classic Polish and wintery warmth.
  • Tahini: The star—creamy, nutty, and lush.
  • Lemon Juice: Brightens and balances.
  • Egg, Demerara Sugar, Toasted Sesame Seeds: For a golden, crisp, and aromatic finish.

Instructions

Step 1: Make the Rye-Tahini Galette Dough

  1. In a large bowl, whisk together the rye flour, all-purpose flour, sugar, and salt. Add the cold butter cubes.
  2. Using your fingertips, work the butter into the flour until the largest pieces are pea-sized. (Or use a pastry cutter.)
  3. Drizzle in the ice water and vinegar, tossing gently with a fork until clumps form. Knead lightly just to bring the dough together—don’t overwork!
  4. Flatten into a disk, wrap in cling film, and refrigerate at least 1 hour. This chills the butter for a flakier crust and allows the rye flour to hydrate.

Step 2: Prepare the Slow-Cooked Spiced Apples

  1. In a small saucepan, combine the apple slices, brown sugar, allspice, cinnamon, nutmeg, and salt.
  2. Cook over very low heat, stirring occasionally, for 25-30 minutes. The apples should soften but remain in slices, releasing their juices and soaking up the spices. Remove from heat. Stir in lemon juice. Let cool completely.
  3. Once cool, gently fold in the tahini. This coats the apples and creates a glossy, fragrant filling.

Step 3: Assemble the Galettes

  1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment.
  2. On a lightly floured surface, divide the dough into 6 equal pieces. Roll each into a rough 15cm round, about 4mm thick. (Rustic edges are good!)
  3. Spoon about 3 heaping tablespoons of the apple-tahini filling into the center of each round, leaving a 3cm border.
  4. Fold the dough edges over the filling, pleating as you go to form a galette. Chill assembled galettes in the fridge for 15 minutes—this helps retain shape and flakiness.

Step 4: Bake

  1. Brush the dough edges with beaten egg, then sprinkle with demerara sugar for crunch.
  2. Bake on the middle rack for 30-35 minutes, or until the crust is deep golden and the filling is bubbling.
  3. Optional: In the last 5 minutes, sprinkle toasted sesame seeds on the crust for extra aroma and visual appeal.

Step 5: Cool and Enjoy

Let galettes cool on the baking sheet for 10 minutes, then transfer to a rack. Serve warm or at room temperature—tahini and spice flavors bloom as they rest.

Pro Tips

  • Chill is key: Always keep dough and assembled galettes cold until baking for maximum flake.
  • Tahini selection: Use well-stirred, pure tahini for best flavor and texture. Avoid tahini with additives.
  • Rolling tip: Light dusting of flour prevents sticking; rotate dough often for even rounds.

Troubleshooting

Dough seems dry or cracks: Add a teaspoon more ice water at a time and gently knead—rye flour is thirstier than wheat!

Filling runs out during baking: Don’t overfill. Make sure apples are fully cooled before assembling, so the tahini doesn’t thin out.

Variations

  • Pear-Tahini: Swap apples for firm pears, following same method.
  • Chocolate Tahini Swirl: Drizzle 30g melted dark chocolate into the filling before baking.
  • Nutty Crunch: Add a handful of toasted walnuts or hazelnuts to the filling.

Storage

Store cooled galettes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Re-crisp in a 170°C oven for 8 minutes before serving.

This recipe offers a warming, nourishing winter treat—baking it will build your galette confidence and introduce you to the wonders of Polish rye and tahini together. Enjoy both the process and the comforting results!