Apple galette

by Amy Scattergood on March 23, 2009

apples1

I grew up at a boarding school with a working apple farm, so we ate a lot of apples. Picked them off trees, pressed cider as a class project, grabbed them from wooden crates that looked rather like these on our way to and from classes.  After I wrote a story about Southern California U-pick farms (here’s the link), I did a recipe for an apple galette, which is what happened to the apples the girls and I couldn’t just eat out of hand.  This recipe is good with whole wheat flour substituted for half of the AP, also with other fruit, like peaches or pears.  Also really good with caramel sauce on top, the recipe for which I posted.

APPLE GALETTE
Serves 8

2 1/4 cups all-purpose flour, plus additional flour for rolling out
1/2 teaspoon, plus 1/8 teaspoon, fine sea salt
1/2 teaspoon cinnamon
3/4 cup plus 2 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 1/2 -inch cubes
1/2 teaspoon apple cider vinegar
1 egg yolk
1 1/4 pound apples (4 large or 6 medium), maybe Galas or Braeburn
Juice of 1 lemon
1/4 cup sugar
2 tablespoons walnut oil
1/4 cup honey

1. Place the flour, one-half teaspoon salt and cinnamon in a food processor and pulse to combine. Add the butter to the flour mixture, pulsing until the butter pieces are reduced to the size of small peas.

2. Combine the vinegar and egg yolk in a measuring cup and add enough ice water to bring the volume up to one-half cup. Add the liquid in a steady stream to the food processor, while pulsing, just until the flour looks crumbly and evenly moist.

3. Turn the dough out onto a counter spread with plastic wrap, draw the dough together, pressing as you go, and form into a disk. Cover and refrigerate for 30 minutes.

4. Meanwhile, heat the oven to 400 degrees and place a pizza stone on the middle rack. Core the apples and cut them lengthwise in 1/8 -inch slices; place them in a medium bowl and toss with the lemon juice. Set aside.

5. Roll out the dough into a 14-inch circle on a slightly larger piece of parchment paper (you may need 2 overlapping sheets), lightly dusting the parchment and dough with flour as needed. Place the dough and the parchment on a baking tray, wrap in plastic and freeze for 30 minutes.

6. Take out the frozen dough and arrange the apple slices on top in concentric circles, starting around the outer edge and working inward, slightly overlapping the slices as you go. You should have 3 rows of slices, depending on the size of the apples.

7. Sprinkle the remaining salt evenly over the apples. Sprinkle the sugar over the apples and any visible dough. Drizzle the walnut oil evenly over the top.

8. Slide the galette (still on the parchment paper) onto the pizza stone. Bake for about 45 minutes, rotating the galette two or three times so that it browns evenly , until the crust is golden brown and the apples are caramelized. While the galette is baking, heat the honey in a small saucepan over low heat until warm and almost liquid.

9. Remove the galette from the oven and brush with the warm honey. Cut into wedges and serve with caramel sauce.

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