Lemon Rosemary Galette
A flaky, buttery tart filled with sweet apples and aromatic rosemary, finished with a zesty lemon glaze. This french-inspired mediterranean ready in about 70 minutes pairs sheet frozen, thawed pastry dough, medium, peeled and sliced apples, fresh, chopped rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet frozen, thawed pastry dough
- 4 medium, peeled and sliced apples
- 1 tbsp fresh, chopped rosemary
- 1/4 cup, cubed butter
- 1, zested and juiced lemon
- 1, beaten eggs
- 1 tbsp sugar
- 1 tbsp flour
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Roll out thawed pastry dough into a 12-inch circle. Place on a baking sheet and prick dough with a fork.
- Step 2: Toss 4 peeled and sliced apples with 1 tbsp chopped rosemary, 1/4 cup cubed butter, 1 tbsp sugar, 1 tbsp flour, 1/4 tsp salt, and 1 beaten egg. Spread mixture evenly over dough.
- Step 3: Brush edges with remaining egg yolk. Bake for 25-30 minutes until golden. Let cool, then drizzle with lemon glaze made from 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tbsp honey. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Rosemary Galette take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Rosemary Galette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh, chopped rosemary from drying out.
Can I substitute ingredients in Lemon Rosemary Galette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Rosemary Galette for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Rosemary Galette?
French mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
