Galettes are usually associated with French cooking, but open-faced pies are common in Greek cuisine as well. The following recipe for apple galette takes advantage of the abundance of orchard-fresh apples available now and utilizes a relatively simple dough made with Greek yogurt. The resulting crust is flaky and can be used with a variety of seasonal fruit fillings throughout the year. Later in the fall, try the recipe with ripe pears. In the summer, try mixed fruits such as nectarines, peaches, plums, thinly sliced apricots, your choice of ripe berries, grapes, or cherries, stems removed, pitted, and cut in half.

Apple Galettes

For the galette dough:

1 3/4 cup all-purpose flour

2 tablespoons sugar

1/4 teaspoon baking powder

A pinch of Greek sea salt

1/2 cup cold, unsalted butter (1 stick)

1/3 cup Greek yogurt

2 tablespoons cold water

1 large egg

For the filling:

1 1/2 pounds (5 medium) apples

2 tablespoons all-purpose flour

2 tablespoons sugar

1/2 teaspoon ground cinnamon

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the yogurt, water, and the egg until completely combined. Add the wet ingredients to the dry and stir together until the dough begins to hold together. Knead the dough a bit to combine the last bits of flour, if needed, but don’t overwork the dough. Divide the dough in half. Press into two disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes until the dough is firm enough to roll out.

On a floured surface, roll out into a large rectangle, cut out a large round or using a bowl or plate as a guide, cut out three 6-inch rounds reserving the trimmings. With a wide spatula, transfer the rounds to a large rimmed baking sheet, reserving room for a fourth round, cover with plastic wrap and refrigerate. Repeat with the remaining dough and another baking sheet. Gather trimmings, wrap with plastic, and freeze 10 minutes. Re-roll into a 12 by 6 1/2-inch strip, cut out two more rounds and place one on each baking sheet, cover and refrigerate.

Preheat oven to 400 degrees F.

Peel, core, and thinly slice the apples. Place the apple slices in a large bowl. In a small bowl, mix the flour, sugar, and cinnamon for the filling and add to the apple slices. Stir to make sure all the slices are coated with the flour mixture.

Place some of the apples on top of each the refrigerated rounds of dough, leaving about 1/2 inch around the filling in order to fold the edges up onto the apples, pleating the edges and pressing together to keep the fruit in place. Sprinkle with turbinado sugar and  bake about 30-40 minutes, or until golden brown, placing the baking sheets on two racks, rotating between the upper and lower racks halfway through the baking, 

Transfer to wire racks to cool. Makes 8 rounds.