A galette makes an almost guilt-free dessert. Unlike a pie made with lots more sugar, a thickener, and much more fruit per slice, a slice of a galette is the perfect portion for dessert — not much thicker than a slice of pizza, but every bit as tasty and satisfying as a whole slice of pie.
INGREDIENTS:
For the Crust
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water
For the Filling
3 large apples, cored (and peeled, if desired), cut into 1/8 inch slices
1/4 – 1/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
For Assembling and Baking
1 tablespoon all-purpose flour
1 egg, beaten
1 tablespoon turbinado or sparkling sugar
METHOD:
Make the crust:
In a food processor bowl, place the flour, salt, and sugar. Pulse briefly to combine. Add the cold butter to the bowl and process for about 5 seconds, or just until the butter is the size of peas. Sprinkle the ice water over the mixture evenly and process just until moistened, about 5 seconds.
Transfer the dough to a lightly floured work surface and collect the dough into a cohesive ball by gently pressing and kneading a few times, just until it comes together. Pat the dough into a rectangle. Lightly dust the surface of the dough with flour, and then fold one-third of the dough into the middle, and repeat with the other side. Press firmly. Gently pat or roll the dough into another rectangle and repeat the folding and pressing firmly. Pat dough into a disk, wrap it in plastic and place it in the refrigerator.
Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Make the Filling:
Place prepared apples into a large bowl (you should have about 4 cups). Add the sugar, vanilla, cinnamon, melted butter, and salt, and toss apples to coat all surfaces with the mixture.
Assemble the Galette:
Preheat oven to 350°. Place a sheet of parchment paper on a baking pan.
Remove the chilled dough from the fridge. Lightly flour a work surface. Using a rolling pin, roll dough into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the circle of dough to the baking pan.
Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3-inches of the edge, working quickly. Gently fold the edges of the dough over the apples working your way around and creating pleats as you go.
Brush the top of the crust evenly with the beaten egg using a pastry brush. Lightly sprinkle the turbinado or sparkling sugar.
Bake the galette for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack to cool.
Using two large spatulas, transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature.
SOURCE: Recipe adapted from Jennifer Segal, Once Upon a Chef.
