"Galette" - sounds impressive! This an impressive yet surprisingly easy dessert to make using the abundance of apples we have in the pantry.
The dough is made by hand.
Prep Time1 hr 30 minsCook Time45 minsTotal Time2 hrs 15 mins
INGREDIENTS
For the dough
1 ½ cups Flour, all purpose
1 tbsp Sugar
¾ tsp SaltIf using salted butter, leave this out
1 ½ sticks Butter (can use salted)
4 tbsp Water, ice cold
For the apple filling
5 Apples(I prefer the firmer green apples)
⅓ cup Sugar
1 tbsp Lemon juice
½ tsp Cornstarch
1 tsp Salt
1 tsp Vanilla extract
½ tsp Cinnamon
1 Egg, whiskedThis is for brushing on the crust before baking
To serve
Ice-cream or Whipped Cream
DIRECTIONS
Make the dough
1Mix the flour, sugar and salt (if using) in a medium sized bowl.
Cut the butter into small pieces and blend the butter and flour mix with your fingers.
2Add the ice cold water, one tablespoon at a time and using your hands incorporate the water into the dough.
The water helps the dough come together.
3On a floured surface, roll the dough into a rectangle. Fold it over and roll again. Repeat a few times, rolling and folding.
The dough should be holding together at this point; if you squeeze some into your palm it should hold together.
Flatten the dough out into a circle and wrap in plastic wrap. Dough should be about 1 inch thick. Place in the fridge to chill for 30-60 minutes.
Note: When you roll out your dough, don’t worry about the cracks at the edges, it gives the galette a rustic look once baked.
While the dough is chilling, prep the apple filling
4Peel (optional) and slice the apples, about~1/4 inch thick and place in a large bowl.
Mix all of the ingredients (from Apples to the cinnamon from the list above) into the apples and toss gently to coat. You can use a wooden spoon or your hands.
Make the galette
6Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Don't worry about the cracks at the edges, it gives the galette a rustic look once baked.
Use your rolling pin to roll the flattened dough onto the pin so you can transfer it onto a sheet of parchment paper on your baking sheet.
PRO TIP: Place a 9-inch pie pan, or dinner plate in the center of the dough and gently press down so it creates an indentation. This helps you to know how far out to place the filling!
7Arrange your apples onto the dough. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
Before baking, use a pastry brush to brush the whisked egg wash all over the dough.
Sprinkle crust with coarse sugar, if desired.
8Bake for 40 -45 minutes or until the crust becomes golden brown.
Transfer the galette with the parchment paper on to a wire cooling rack and cool.
9Cut into wedges and serve as it is, or with ice cream/whipped cream.
Ingredients
For the dough
1 ½ cups Flour, all purpose
1 tbsp Sugar
¾ tsp SaltIf using salted butter, leave this out
1 ½ sticks Butter (can use salted)
4 tbsp Water, ice cold
For the apple filling
5 Apples(I prefer the firmer green apples)
⅓ cup Sugar
1 tbsp Lemon juice
½ tsp Cornstarch
1 tsp Salt
1 tsp Vanilla extract
½ tsp Cinnamon
1 Egg, whiskedThis is for brushing on the crust before baking
To serve
Ice-cream or Whipped Cream
Directions
Make the dough
1Mix the flour, sugar and salt (if using) in a medium sized bowl.
Cut the butter into small pieces and blend the butter and flour mix with your fingers.
2Add the ice cold water, one tablespoon at a time and using your hands incorporate the water into the dough.
The water helps the dough come together.
3On a floured surface, roll the dough into a rectangle. Fold it over and roll again. Repeat a few times, rolling and folding.
The dough should be holding together at this point; if you squeeze some into your palm it should hold together.
Flatten the dough out into a circle and wrap in plastic wrap. Dough should be about 1 inch thick. Place in the fridge to chill for 30-60 minutes.
Note: When you roll out your dough, don’t worry about the cracks at the edges, it gives the galette a rustic look once baked.
While the dough is chilling, prep the apple filling
4Peel (optional) and slice the apples, about~1/4 inch thick and place in a large bowl.
Mix all of the ingredients (from Apples to the cinnamon from the list above) into the apples and toss gently to coat. You can use a wooden spoon or your hands.
Make the galette
6Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Don't worry about the cracks at the edges, it gives the galette a rustic look once baked.
Use your rolling pin to roll the flattened dough onto the pin so you can transfer it onto a sheet of parchment paper on your baking sheet.
PRO TIP: Place a 9-inch pie pan, or dinner plate in the center of the dough and gently press down so it creates an indentation. This helps you to know how far out to place the filling!
7Arrange your apples onto the dough. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
Before baking, use a pastry brush to brush the whisked egg wash all over the dough.
Sprinkle crust with coarse sugar, if desired.
8Bake for 40 -45 minutes or until the crust becomes golden brown.
Transfer the galette with the parchment paper on to a wire cooling rack and cool.
9Cut into wedges and serve as it is, or with ice cream/whipped cream.
Fish Food
