Apple Crostata With Estéanna Sauvignon Blanc

What is the difference between a galette and a crostata? Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They’re referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak-season produce.

Enjoy this Apple Crostata with Rietvallei Estéanna Sauvignon Blanc.

Crust Ingredients:

  • 1 ½ cups all-purpose flour
  • 2 Tbsp white sugar
  • a pinch of salt
  • ½ cup cold butter, cubed
  • 4 Tbsp water
  • ½ teaspoon vanilla extract

Filling Ingredients:

  • 1 ⅓  cup white sugar
  • 3 Tbsp all-purpose flour
  • 4-5 apples peeled, cored, and sliced


  1. Combine flour, sugar, salt and butter in a large bowl. Mix everything together, until the dough has a crumby texture.
  2. Combine water and vanilla extract together in a small bowl then stir it into flour mixture.
  3. Cover the bowl containing the dough with plastic wrap, leave for 30 min in the fridge.
  4. Toss apples with sugar and flour in a large bowl.
  5. Preheat oven to 200°C cover baking tray with parchment paper.
  6. Roll dough out into a large circle on a pre-floured work surface, you can make the crust as thick or thin as you prefer. Transfer to the baking tray, then arrange apple slices in a circular fashion working from the center out making that beautiful circular pattern, leaving a small border all around. Fold up border over apples, pinching together slightly.
  7. Combine 1 ½ Tbsp sugar and cinnamon in a small bowl. Sprinkle over apples.
  8. Bake apple crostata in the preheated oven until crust is golden brown which should take roughly 30 to 40 min.