I have always loved how pretty a galette looks. To me, it’s like half a pie. Or maybe its an open-face pie. However you see it, its a fun alternative to a traditional apple pie. And don’t feel limited to just apples, either. Think about trying this with peaches when in season, figs, a mix of berries or even vegetables for a savory version. Any way you slice it, this pastry is versatile enough to be either a starter or a dessert. My favorite part about this style is that it is great looking in freeform. No need for perfection here. I want to see those organic shapes! Rectangular, circular or something in between. There’s nothing interesting about perfection, right? I mentioned last week when I made apple butter (recipe below) that I was given an obscene amount of apples and thought: how in the world am I going to use all of these? Well, this galette took the last of them. There are about 5 small/medium sized apples layered in here. Apple season is at is peak in New York right now. Take a weekend trip to your local farm and bag up some apples! Don’t forget about the pumpkins… they’re on my farm stand shopping list next week. Get ready, October is just around the corner!
Yield: 8 servings — Total Time: 1 hr 30 minutes
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp sugar
- 1/4 tsp salt
- 1 stick (1/2 cup) plus 2 Tbsp cold unsalted butter, cut into small pieces
- 1/3 cup ice water (must be very cold!)
- 4-5 Golden delicious or other sweet apple (Gala, Macintosh)
- 2 Tbsp sugar
- 1/2 tsp cinnamon
- 1 Tbsp honey (optional)
- 1 Tbsp unsalted butter, cut into small pieces
- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. I like to add the butter in a little at a time and process after each time. You just want to coat the butter in the flour, not mix it in. Sprinkle the ice water a little at a time over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
- Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. Mix in the cinnamon and sugar.
- Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle or circle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Dot the top of the apples with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Spray the crust with coconut oil or brush with egg wash so it gets nice and golden brown.
- Bake the galette for about 45 minutes to 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature. Enjoy!
Recipe adapted from Food & Wine, www.foodandwine.com, Recipes from Essential Pépin by Jacques Pépin.
Photo Credit: Ashley Cuoco