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| Apple Galette |
Tender sweet apples en-robed in buttery, flaky pastry dough. What more could you ask for?
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Apple Galette Recipe
Ingredients
Flaky pastry dough:
1 1/4 cup all purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
3-4 tbsp of ice water, plus more if needed
Filling:
3 large firm granny smith apples, peeled, cored, quartered and thinly sliced
1 tbsp cold unsalted butter, cut into small pieces
2 tbsp of sugar
Directions
In the bowl of a food processor, combine the four, sugar, salt and pulse to blend. Add the butter and pulse 5 or 6 times until the mixture is the texture of coarse meal with butter pieces no larger than small peas. Add the 3 tbsp water through the feed tube, pulsing once after each addition and adding just enough to make a crumbly dough. (It will not hold together on its own but will when gather into a ball with your hands.) If the dough is dry, mix in more water 1 tbsp at a time.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the surface and roll out the disk to about 10 inches and about 1/8 inch thick. (tip: dough can be made ahead and frozen for up to two months.)
Lay the apple slices close together, starting from the middle and working your way out. Leave a one inch border of dough uncovered along the edge. fold the edge of the dough up and over the apples, pleating the dough loosely all around the edge and leaning the galette uncovered in the center. Dot the apples with butter and sprinkle with the sugar.
Measure the circumference of the galette and cut a strip of aluminum foil about 2 inches long and 3 inches wide. Wrap the foil strip around the edge of the galette and secure the ends by folding them together. (this will keep the dough from unfolding) Refrigerate the galette on the baking sheet until the dough is firm 20-30 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bake the galette for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the apples are tender when pierced with a knife, 30-40 minutes longer. Transfer the baking sheet to a wire rack and let the galette cool until slightly warm or room temperature before serving.
Adapted from the Williams-Sonoma Baking Book
Flaky pastry dough:
1 1/4 cup all purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/4 inch cubes
3-4 tbsp of ice water, plus more if needed
Filling:
3 large firm granny smith apples, peeled, cored, quartered and thinly sliced
1 tbsp cold unsalted butter, cut into small pieces
2 tbsp of sugar
Directions
In the bowl of a food processor, combine the four, sugar, salt and pulse to blend. Add the butter and pulse 5 or 6 times until the mixture is the texture of coarse meal with butter pieces no larger than small peas. Add the 3 tbsp water through the feed tube, pulsing once after each addition and adding just enough to make a crumbly dough. (It will not hold together on its own but will when gather into a ball with your hands.) If the dough is dry, mix in more water 1 tbsp at a time.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the surface and roll out the disk to about 10 inches and about 1/8 inch thick. (tip: dough can be made ahead and frozen for up to two months.)
Lay the apple slices close together, starting from the middle and working your way out. Leave a one inch border of dough uncovered along the edge. fold the edge of the dough up and over the apples, pleating the dough loosely all around the edge and leaning the galette uncovered in the center. Dot the apples with butter and sprinkle with the sugar.
Measure the circumference of the galette and cut a strip of aluminum foil about 2 inches long and 3 inches wide. Wrap the foil strip around the edge of the galette and secure the ends by folding them together. (this will keep the dough from unfolding) Refrigerate the galette on the baking sheet until the dough is firm 20-30 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bake the galette for 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden brown and the apples are tender when pierced with a knife, 30-40 minutes longer. Transfer the baking sheet to a wire rack and let the galette cool until slightly warm or room temperature before serving.
Adapted from the Williams-Sonoma Baking Book
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