Apple and Almond Galette with Honeyed Labneh

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Prep Time: 45 minutes
Cook Time: 40 minutes
Servings: 6

Prepare this rustic dessert in autumn, when apples are at their peak of flavor. The recipe comes to us from Serge Madikians, chef/owner of Serevan restaurant, located in the heart of New York’s Hudson Valley. His menus revolve around the fresh seasonal produce sourced from nearby farms. Reflecting the chef’s heritage, the galette is served with labneh, a thick Middle Eastern yogurt, plus a drizzle of honey.


For the almond cream:

  • 1/2 cup (4 oz./125 g) almond paste
  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature, cut into small pieces
  • 2 Tbs. all-purpose flour
  • 1 egg plus 1 egg yolk
  • 3 tsp. sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • Pinch of fine sea salt
  • Pinch of freshly ground pepper

For the dough:

  • 1 3/4 cups (9 oz./280 g) all-purpose flour, plus more for dusting
  • 3 Tbs. sugar
  • 1/4 tsp. fine sea salt
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 12 Tbs. (1 1/2 sticks) (6 oz./185 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
  • 4 to 5 Tbs. (2 to 3 fl. oz./60 to 80 ml) cold water

  • 3 sweet-tart apples, such as Gala or Fuji
  • 3 Tbs. sugar
  • 1/4 tsp. fine sea salt
  • 2 Tbs. Calvados or other good-quality apple brandy
  • 1 tsp. fresh lemon juice
  • 2 Tbs. unsalted butter, cut into 1/4-inch (6-mm) pieces
  • Labneh for serving
  • Honey for drizzling


To make the almond cream, in the bowl of an electric mixer fitted with the flat beater, combine the almond paste, butter, flour, egg and egg yolk, sugar, vanilla and almond extracts, salt and pepper. Blend on medium speed until the ingredients are well combined and the mixture is somewhat fluffy. Set aside at room temperature.

To make the dough, in the bowl of an electric mixer fitted with the flat beater, combine the flour, sugar, salt, cinnamon, cloves and half of the butter. Beat on medium speed for about 5 minutes. Then add the remaining butter and continue beating until the second batch of butter pieces are the size of small peas. Slowly add the water 1 Tbs. at a time, beating until the dough just comes together. Turn the dough out onto a work surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Cut the apples in half vertically and core them, then cut crosswise into half-circles about 1/4 inch (6 mm) thick. Place in a large bowl, add the sugar, salt, Calvados and lemon juice and toss to combine. Set aside.

Preheat an oven to 400°F (200°C).

On a lightly floured surface, roll out the dough into a 13-inch (33-cm) round. Spread the almond cream in the center and continue in a circular motion toward the edge of the dough, leaving a 2-inch (5-cm) border uncovered. Layer the apples slices over the almond paste. Fold over the excess dough, pleating it loosely and leaving the apples uncovered in the center. Dot the apples with the butter. Place the galette on a baking sheet and bake until evenly browned, about 40 minutes, rotating the baking sheet from 180 degrees halfway through.

Transfer the baking sheet to a wire rack to let the galette cool. Transfer the galette to a cutting board and cut into wedges, serving each with a dollop of labneh drizzled with honey. Serves 6.

Adapted from a recipe by Serge Madikians, Chef/Owner, Serevan, Amenia, NY

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