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This rustic sourdough apple galette is nearly effortless. Sourdough starter, einkorn flour, and plenty of butter make a flaky, flavorful crust, while cinnamon and brandy bring out the best in the apples.

I make more galettes than, perhaps, any other pastry. A food processor makes putting the crust together a breeze, and then you just roll out the dough, fill it and bake. The result is an ultra-crisp, flaky crust and an utterly tender filling.

In the summertime, I fill galettes with berries. And in autumn, I fill them with apples and spice. Or sometimes pumpkin and herbs for a savory version. It's easier to throw together than a pie, and the rustic appearance is beautiful in an old-world charming kind of way.

Key Ingredients

Einkorn is an ancient variety of wheat with a rich, nutty flavor and a soft texture. Because it's high in beta-carotene, it yields a pleasant golden color to baked goods. It's my first choice for pastries owing to its rich flavor, excellent nutritional profile, and super soft texture.

Where to Buy Einkorn Flour

Buying groceries is a chance to support the food system you believe in. That's why I love Grand Teton Ancient Grains, a sixth-generation American farm growing regenerative grains. They're one of my favorite sources for einkorn, whether I need flour or whole grains.

Check it Out

Sourdough discard lends a touch of acidity to the crust, and helps bind the flour together with the butter so that the dough rolls out easily. I recommend using a 100% hydration starter made with all-purpose or bread flour as they tend to be the most reliable.

Butter adds richness and also helps to develop a impossibly flaky crust. Start with super cold butter to achieve the right texture. If your kitchen is warm and your butter turns soft, you may want to toss your dough into the fridge to firm up a bit.

I favor salted butter in this recipe (and most of my cooking). If using unsalted butter, make sure to add a pinch of salt for balance. You can also swap in chilled lard for a dairy-free option.

The filling is made up of a little more einkorn flour combined with sugar and cinnamon. Einkorn flour binds with the juices released by the apple during baking, preventing your crust from going soggy.

Sugar adds sweetness. I favor using a minimally processed cane sugar, such as panela or rapadura, but you can use any dry sweetener you prefer. Maple sugar is lovely. Brown sugar and coconut sugar work in a pinch.

Cinnamon is a natural companion for apples, and my favorite choice. But I've made a delicious version with ginger and cardamom, so choose what resonates with you. Be judicious so that whichever spice you choose complements, rather than overwhelms the apples which should be the dominant flavor.

Brandy heightens the apple's flavor -- just makes it a little bit stronger and more lively. I also use it in my Apple Dutch Baby and most of my fall bakes.

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Sourdough Apple Galette

A deliciously buttery, flaky crust envelops cinnamon-dusted apples for this autumn-inspired apple galette.

Course Dessert

Cuisine American, French

Keyword apples, cinnamon, einkorn, sourdough

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling the Dough 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 servings

Author Jenny

Ingredients

For the Crust

• 125 grams all-purpose einkorn flour
• 113 grams cold salted butter (diced)
• 50 grams sourdough starter (discard)
• 30 grams cold water

For the Filling

• 2 tablespoons all-purpose einkorn flour
• 2 tablespoons unrefined cane sugar
• 1 tablespoon ground ceylon cinnamon
• 1 large apple (peeled and sliced thin)
• ½ teaspoon brandy (optional)

For the Egg Wash

• 1 egg yolk
• 1 tablespoon water

Instructions

To make the crust

• Combine 125 grams einkorn flour, butter, sourdough starter and water in a food processor, and process until the the butter is about the size of peas and the dough barely comes together.
• Transfer the dough to a floured work surface and press it together to form a ball. Cover the ball of dough with. a cotton tea towel or plastic wrap, and transfer to the fridge for 30 minutes.
• Remove the dough from the fridge, uncover it and press it into a disc. Roll the dough into a circle about 12 inches in diameter.

Finishing the galette

• Line a baking sheet with parchment paper and heat the oven to 400 F. Transfer the dough to the prepared baking sheet.
• In a medium bowl, combine 2 tablespoons all-purpose einkorn flour, sugar, and cinnamon.
• Sprinkle about 1 tablespoon of the cinnamon mix over the dough. Then add the apples and brandy to the remaining cinnamon mix and stir gently until the apples are evenly coated.
• Mound the apples in the center of the crust, leaving about 1 ½ inches space at the edges. Carefully fold the edges over so that it barely overlaps the apples, crimping the dough as necessary.

Finishing the galette

• In a small bowl, whisk the egg yolk and water together until uniformly combined. Brush over the crust.
• Transfer the galette to the oven and bake until the crust is golden-brown and crisp and the apples turn tender -- about 35 minutes. Transfer to a wire rack to cool. Serve at room temperature.

Our Other Favorite Fall Apple Recipes

Recipe Questions

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This super simple Mediterranean-inspired einkorn pasta salad is packed with summer vegetables and chickpeas, then dressed in a pesto vinaigrette.

I was looking for a simple pasta salad. Something light enough to serve as a side, but substantial enough to serve as a main in a pinch. You know, in case you head to the potluck and it's packaged foods and questionable hot dogs for as far as you can see.

This einkorn pasta salad kinda hits the nail on the head. You've got whole grains (in cute little corkscrew shapes), chickpeas and vegetables all tossed into a simple pesto vinaigrette. And it keeps for a few days tucked away in the fridge.

Key Ingredients and Substitutions

Whole-grain einkorn pasta is the foundation of the recipe. We source ours from Grand Teton Ancient Grains. It has a deliciously chewy texture and rich whole-wheat flavor that's impossible to replicate with regular pasta.

Chickpeas lend a good dose of fiber and their earthy flavor is a natural match for einkorn. If you don't care for chickpeas, they're easy enough to leave out, but I wouldn't swap in another type of pulse on this salad.

Provolone adds a little protein and a creamy touch. A part-skim mozzarella would work in a pinch.

Vegetables include cherry tomatoes, onions, sun-dried tomatoes, olives, and marinated artichoke hearts. This is where there's plenty of room for flexibility. Keep the onions and tomatoes for balance, but add and subtract as you see fit. Roasted or chopped fresh red peppers are lovely. Cubed zucchini or cucumbers can be nice if you've too much in the garden.

Greens and herbs include arugula and basil. They give the pasta salad a beautiful shot of color, and help round out the meal. While arugula is my favorite, I've made this successfully with Romaine lettuce and kale, too.

Pesto and white wine vinegar form the vinaigrette that pulls everything together. Most pestos will work, but I favor one with a heavy dose of basil and garlic. This garlic scape pesto is one of my favorites. And, of course, store-bought is fine, too.

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Einkorn Pasta Salad Recipe

Taking inspiration from classic Mediterranean flavors, this Einkorn Pasta Salad recipe features bright pops of cherry tomatoes, robust sun-dried tomatoes, provolone, chickpeas, arugula and fresh basil all enveloped in a simple pesto vinaigrette.

This recipe was developed in partnership with Grand Teton Ancient Grains.

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword einkorn, tomatoes, vegetables

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Author Jenny

Ingredients

For the pesto vinaigrette

• ¼ cup basil pesto
• 2 tablespoons white wine vinegar

For the pasta

• 1 tablespoon fine sea salt
• 2 cups whole-grain einkorn fusilli

To finish the salad

• 2 cups cherry tomatoes (halved)
• 1 cup cooked chickpeas
• 1 cup marinated artichoke hearts (quartered)
• 1 cup cubed provolone cheese
• 1 small red onion (sliced thin)
• ¼ cup sun-dried tomatoes (packed in oil)
• ¼ cup chopped Kalamata olives
• 2 cups arugula
• ¼ cup thinly sliced basil

Instructions

Making the vinaigrette.

• Whisk the prepared pesto with white wine vinegar until it forms a uniform dressing. Set aside while the pasta cooks.

To make the pasta

• Bring a pot of water to a boil, stir in the salt and then dump in the fusilli. Cover the pot and immediately turn off the heat.
• Let the fusilli soak in the hot water until tender, about 14 minutes. Drain and rinse well with cold running water and allow to drain again.
• Dump the pasta into a large mixing bowl, and then stir in the reserved pesto vinaigrette. Allow it to soak in for about 5 to 10 minutes, then assemble the remaining ingredients.

Finishing the salad

• Dump the cherry tomatoes, chickpeas, artichoke hearts, provolone, red onion, and Kalamata olives. Toss until all the ingredients are well-dispersed, and then scatter the arugula and basil over the pasta salad, toss gently to mix.
• Serve immediately, or store in a tightly sealed container in the fridge for up to 3 days.

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This homemade raspberry liqueur recipe needs only three ingredients: raspberries, sugar and vodka. It takes almost no effort, just a little berry-mushing, straining and mixing. In the end you have a beautiful berry-forward liqueur to give away or sip on your own.

In summertime, we're lucky enough to have more berries than we know what to do with. Baskets of them. Sure, I turn them into crumbles and jams and pastries. They find their way into herbal shrubs and homemade berry soda.

But in the end, I always make this raspberry liqueur. For two reasons, really. First, it's impossibly easy. Embarrassingly easy. Second, the liqueur lasts well into the winter months and uncorking a bottle in December, when it's dark and cold, feels like releasing all the joy of summer.

It's also a lovely present, and I usually give a few bottles to friends over the holidays, along with brandied cherries and homemade cookies.

Making the Liqueur

Raspberry liqueur is a bit like Bachelor's Jam, in that it summer fruit preserved in booze. And it only gets better with age.

Now, most recipes start you off by cooking berries and sugar together to form a syrup which you strain and pour into vodka. But this version is a little bit different, you start first by fermenting the fruit.

It's an old-world technique. You mix the sugar and berries together and let them ferment until they get a little bubbly. The process only takes a few days, and it deepens the flavor of the liqueur, making it a touch more complex.

After that, you strain the juices and mix them with vodka. Do it slowly, and resist the urge to press the juices out of the berries, or it will create a cloudy liqueur rather than a clear one and the sediment will muddy the flavor.

Ingredients and Substitutions

Raspberries give the liqueur its flavor and its vibrant red color. Fresh or frozen will do. Use what you have. If you haven't any raspberries, you can certainly make this with blackberries or just about any variety of berry.

But make sure that whatever you use, the fruit is in excellent condition. No mushed berries. No shriveled berries. Use only berries you'd eat fresh out of hand. Your liqueur will taste of the berries you used. Let that sink in.

Sugar gives the liqueur its requisite sweetness. That syrupy punch that makes it taste like a grownup Kool-aid. While I favor natural, minimally processed sweeteners in just about anything, this liqueur isn't the place for them. In this recipe, you want the clean, clear direct sweetness that only granulated sugar provides.

Theoretically, you can use honey or maple. And I'm sure the recipe will work just fine. But it'll muddy the flavor a bit, and the raspberries will sort of hide behind the honey or maple syrup. If that's what you want, cool. But I don't recommend it.

Vodka preserves the sweetened raspberry juices. It's the magic that turns a muddle of sugar and berries into liqueur. It preserves the juices, the color, the flavor.
It's the catalyst that preserves summer in a bottle.

Look for 80-proof vodka to give the liqueur staying powder. 100-proof is better. Vodka works because it's almost flavorless. But, if you happen to like another liquor, I suppose you could use that. Rum might be nice. Whisky is always lovely with raspberries (and the Scottish dessert Cranachan only proves that point).

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Raspberry Liqueur Recipe

This raspberry liqueur is simple to make (only three ingredients), and almost effortless. You start by muddling berries in sugar, and then allow them to ferment for a few days before straining their juices and mixing it with vodka. The result is an intense, bright fruit-forward liqueur.

Course Drink

Cuisine American, French

Keyword raspberries

Prep Time 10 minutes minutes

Fermentation 4 days days

Total Time 4 days days 10 minutes minutes

Servings 1 quart

Author Jenny

Equipment

• half-gallon jar
• Cheesecloth
• Quart-sized Jar
• non-reactive lid (plastic or wood to fit on your jar)

Ingredients

• 4 cups raspberries (fresh or frozen)
• 1 cup granulated sugar
• 3 cups vodka

Instructions

Fermenting the berries.

• In a large jar, muddle the raspberries with the sugar until the berries are well-mashed and leaking juices. Cover the jar with cheesecloth and secure with a rubber band or kitchen twine.
• Allow the berries to ferment for up to 4 days, or until slightly bubbly and fragrant, stirring the berries each day.

Preparing the liqueur.

• Strain the berries through a fine-mesh sieve into a small pitcher or a glass measuring cup. Transfer to a quart-sized jar, then stir in the vodka.
• Seal the jar with a non-reactive lid, and store in a dark cupboard away from light and heat. Let the liqueur sit at least a month before serving to allow the vodka to soften and the flavors to marry.
• Store in a tightly sealed jar at room temperature for up to 1 year.

Recipe Questions

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This herby potato salad recipe is my go-to for picnics and potlucks: tender new potatoes enveloped in a mustardy vinaigrette and covered in an almost-too-much but somehow-just-right amount of parsley, dill, chives and tarragon. Ridiculously good. Universally loved. Always a win.

When it comes to potato salad, I'm a little picky. I've never been a fan of the mayo-drenched version usually served at potlucks. You know the one. It's a little mushy and reads like a bit like chunky cold mashed potatoes with the occasional sliced boiled egg tucked inside.

No shame if that's your thing. But for me? Hard pass.

Instead? I want big flavor, bright with herbs. French-style. Served with a Dijon-laced vinaigrette and an indulgent amount of fresh herbs. And no gloopy mayo to be found. That's exactly what this herbed potato salad delivers.

Key Ingredient + Substitutes

New potatoes are my go-to choice. They're a bit waxy and they can stand up to boiling and stirring without losing their shape. I usually make this with extra-small potatoes (about the size of marbles) which I keep whole. If you can only find larger new potatoes, quarter them once you've boiled them.

The vinaigrette includes shallot, Dijon-style mustard, olive oil and white wine vinegar. Apple cider vinegar or champagne vinegar is a fine substitute for white wine vinegar, and minced red onion can work in a pinch for the shallots. But, in terms of flavor, there's no real substitute for olive oil or Dijon that I'd recommend.

The vinaigrette also includes nigella and celery seeds. Both add a delicate earthiness that I find irresistible. Incidentally, they work well in other picnic-friendly salads too like this cherry tomato salad and this celery and apple salad recipe. If you can't find them, it's okay to leave them out. Don't worry yourself.

Celery and sliced shallot add crunch, and offer a nice textural contrast to the creamy, tender potatoes. Thinly sliced red onion or green onions are a fine substitute for the shallots, but nothing quite replaces the celery.

Lastly, you'll need about a half cup of chopped fresh herbs. Most tender, leafy herbs work well in this potato salad. My favorites include parsley, dill, chives and tarragon. Chervil makes an appearance if I happen to have it on hand.

Parsley, dill and chives are natural fits and you're likely to find them in any supermarket. Tarragon is the wild card. Its flavor leans sweet with subtle anise-like notes. The closest match is fennel fronds.

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Herbed Potato Salad Recipe

A sharp mustardy-vinaigrette envelops tiny marble-sized new potatoes in this easy, French-inspired no-mayo potato salad.

Course Salad, Side Dish

Cuisine American, French

Keyword herbs, potatoes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 169kcal

Author Jenny

Ingredients

For the Vinaigrette

• 1 medium shallot (minced)
• 1 tablespoon Dijon-style mustard
• 4 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• ½ teaspoon fine sea salt
• ½ teaspoon nigella seeds (optional)
• ½ teaspoon celery seeds (optional)

For the Potatoes

• 1 ½ pounds new potatoes (quartered if large, left whole if small)
• 2 tablespoons fine sea salt (for boiling the potatoes)

For Finishing the Salad

• 1 medium shallot (sliced thin)
• 4 ribs celery (sliced ⅛-inch thick)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• 1 tablespoons chopped fresh tarragon

Instructions

Making the vinaigrette

• Toss the minced shallot into the bottom of a large mixing bowl and then add the mustard, olive oil, vinegar, ½ teaspoon salt, nigella and celery seeds. Whisk until completely combined and well-emulsified.

Prepare the potatoes.

• Place the potatoes into a large pot, and then cover with water by 2 inches. Stir in 2 tablespoons salt, and then bring it all to a boil over medium-high heat. Turn the heat to medium and simmer until the potatoes yield easily when pierced with a fork (5 - 10 minutes), but aren't fall-apart-tender.
• Drain the potatoes in a colander, and then swirl them while they're still hot into the vinaigrette. As you do, break up a few of the potatoes with a fork. This allows their starches to mingle with the vinaigrette to create an ultra-creamy dressing.
• Allow the potatoes to cool to room temperature.

Finishing the salad.

• Once the potatoes have cooled, fold in the sliced shallot, celery, parsley, chives, tarragon, and dill. Continue folding in the herbs until the potatoes are well-coated, and then transfer to the fridge and allow to chill for at least 1 hour and up to 1 day before serving.
• Store any leftovers in a tightly sealed container in the fridge for up to 3 days.

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 460mg | Potassium: 629mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 54mg | Calcium: 57mg | Iron: 2mg

Other Picnic-Friendly Salads

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Inspired by vibrant Mediterranean flavors, this savory yogurt bowl pulls together a lemon-garlic infused yogurt, chickpeas, tomatoes, cucumbers and herbs. Best of all? It's packed with protein, fiber and probiotics and you only need 10 minutes to make it.

Most mornings? We have yogurt for breakfast. It's simple, nourishing and fast to put together. And, most of the time, that yogurt leans sweet: berries in the summer, citrus and cacao for our winter yogurt bowls, maybe a smidge of honey or a spot of jam.

But my favorite? A savory version of the yogurt bowl. We opt for a lemon- and garlic-infused yogurt topped with chopped seasonal vegetables and fresh herbs touched with extra virgin olive oil and lemon juice.

I usually serve it with hunks of whole-grain bread - whatever we have on hand. Often that's sourdough, focaccia, or even naan. The bread helps to sop up all the yogurt and vegetables.

Ingredients + Substitutions

Yogurt is the foundation of this breakfast bowl. I favor homemade yogurt, but store bought yogurt is fine. Look for plain, full-fat yogurt with out additives. Greek yogurt is a nice option, if you prefer a thicker base.

Lemon, garlic and sea salt give the yogurt its savory edge. Sometimes, I'll also add spices such as ground cumin, sumac or coarsely ground black pepper.

Vegetables provide the real bulk of the recipe. My favorites for this recipe include cherry tomatoes and little Persian cucumbers. That's fine for summertime, when they're in season.

Leftover roasted vegetables are also a nice substitute for the fresh tomatoes and cucumbers. In winter, I usually add roasted butternut squash, beets and Brussels sprouts to the bowls along with thinly sliced greens such as Tuscan kale or radicchio.

Pulses add fiber and protein, while helping to bulk out the yogurt bowls so they're little more satiating. Most of the time, I use chickpeas, but any type of pulse works. Lentils, kidney beans, cannellini beans. You name it.

Herbs bring the breakfast bowls to life. Flat-leaf parsley, dill and mint are the herbs I use most often. But it also changes from season to season.

In winter, fresh thyme is a nice choice. And summer practically begs for the addition of basil. In essence: Use what is fresh and what you like the most.

Roasted, Salted Nuts and Feta Cheese add a pleasant finish. They both add a punch of salt and a little texture: creaminess from the feta and crunch from the nuts. Sometimes a few briny olives make a good addition, too.

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Savory Yogurt Bowl Recipe

Immensely satisfying, this yogurt bowl is a go-to when you don't want a sweet breakfast. Instead, it's packed with Mediterranean-inspired flavors for a simple, nourishing start to the day.

Course Breakfast

Cuisine American, Mediterranean

Prep Time 10 minutes minutes

Servings 2 servings

Author Jenny

Ingredients

For the Lemon-Garlic Yogurt

• 1 ½ cups yogurt (plain, full-fat)
• 2 cloves garlic (finely grated)
• 1 teaspoon finely grated lemon zest
• fine sea salt (as needed)

For the Toppings

• 1 cup chickpeas (cooked)
• 1 ½ cups cherry tomatoes (halved)
• 4 Persian cucumbers (peeled and sliced thin)
• ¼ cup finely chopped mixed herbs (such as dill, mint, parsley, and oregano)
• ¼ cup chopped roasted nuts (such as almonds or hazelnuts)
• ¼ cup crumbled feta cheese

To Serve

• extra virgin olive oil (for drizzling)
• lemon wedges
• whole-grain bread

Instructions

Make the Lemon-Garlic Yogurt

• Stir the yogurt, garlic, and lemon zest together in a small bowl. Season to taste with fine sea salt, and set aside for 5 to 10 minutes so the flavors can marry.

Assemble the Bowls

• Spoon the yogurt into bowls, then top with chickpeas, tomatoes, cucumbers, herbs, roasted nuts and feta cheese.
• Drizzle with olive oil and freshly squeezed lemon. Serve with whole-grain bread.

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