Down the Gullet: Apple Galette

The pleasure of apple desserts.

I like apples like Bubba Gump likes shrimp.  Apple pie, apple crumble, apple crisp, apple cake, apple danish, apple cobbler, baked apples, apple pancakes, apple napoleon…you get the point.

The pleasure of anything apple a la mode.

So when I saw this tutorial video, my tastebuds began to cry with joy.  Drool.  Although I usually reserve my apple binges for the best time of year, apple harvest, I think I’m going to have to try this.  Stat.  It looks easy enough right?

The video and recipe are courtesy of Elephantine (she has good taste, she makes stuff, and is getting married this summer, so I think I’ll be stopping by her Typepad on a regular basis):

The Apple Galette (serves 2 to 4)

For the dough
* 1 cup flour (I used a 50/50 mix of white and wheat)
* 1/2 teaspoon sugar
* 1/8 teaspoon salt
* 6 tbsp cold unsalted butter, cut into small pieces
* chilled water, as needed (I used about 6 tbsp)

For the filling
* 2 medium apples peeled, cored and sliced
* 2 tablespoons unsalted butter, melted
* 1/4 cup sugar (more or less depending on how tart your apples are)
* turbinado sugar for topping (optional)

For the dough
Sift flour in a large bowl. Mix in sugar and salt. Cut in butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a 14″ circle about 1/8″ thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400°F.

For the filling
Place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle 2″ from the edge of the dough. Continue spiraling inward until you’ve reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired (I do this for added texture more than for sweetness).

Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla ice cream.


About karenoke

One-time karaoke champion blogging about curiosities and cravings for music, food, design, and other sweet pleasures.
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