The beauty of an apple galette is that it can be whatever you want it to be. It can be fussy and prim, with patterned overlapping apples. It can be rustic and craggy with uneven edges. You can season it with lemon, or vanilla, or ice cream, or add some herbs and onions and make it savory. But no matter how you form it, I think we can all agree that it is SO MUCH EASIER than apple pie. I make one apple pie per year, and that’s at Thanksgiving, and then I’m basically too exhausted to do anything else until it’s time to make next year’s pie. A galette, or a tart, or crostada, or whatever you call it, is the simplest thing in the world to throw together but yields stunning results every time. This particular galette was born out of extra apples and pie dough from other projects. And honestly, the pie dough was store bought, and you could barely tell the difference. Score!

Super Easy Rustic Apple Tart

• 2 granny smith apples, cored, peeled and sliced ¼ inch thin

• ½ teaspoon cinnamon

• ½ teaspoon vanilla extract

• 2 tablespoon brown sugar

• sprinkle of nutmeg (if you have it - it’s fine without it)

• 1 store bought pie crust, thawed to room temp

• 1 tablespoon white flour

• 1 egg

• 1 tablespoon white sugar

• 1 tablespoon fig preserves

To Make

1. Preheat oven to 350

2. If using refrigerated pie crust, allow it come to room temp while the oven is pre-heating.

3. Mix the apples together in a bowl with the cinnamon, vanilla, brown sugar and nutmeg if using, and allow to sit for about 10 minutes to get a little juicy.

4. If you have the rolled up type of pie crust (which is what I used) unroll it, and then roll it out just a smidge larger than it already is - maybe a half an inch to an inch larger.

5. Lay the dough out on a baking sheet lined with foil or parchment paper, and spread the flour in a circle over the middle of the dough, leaving about two inches on the edge clear. This will help keep the apple juices from seeping through the bottom of the tart.

6. Pile the apples on in whatever way is pleasing to you, then pull the edges of the dough up over the apples. You can keep this as rustic as you want, or go super fancy if that’s your jam.

7. Whisk the egg in a small bowl, and then brush that along the edges of the dough. Sprinkle with the white sugar.

8. Bake for 50 minutes, checking after 30 to make sure the crust isn’t getting too brown. If it is, just cover the whole thing with a piece of foil.

9. When the tart comes out of the oven, dollop on the fig preserves, and spread over the apples.

Enjoy!!