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Apple Galette

Apple Galette

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The reason I love to make galettes versus actual pies is because they are very forgiving. You can be as sloppy as you want with their shape and their edges. Which is ironic, because I tend to try to make them more perfect even though I know I don’t have to.

Forgiving.

Rustic.

A hot apple mess.

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How many apples does everyone have left this fall, after picking more than you should? Admit it, we both picked more than humanly possible to consume within a reasonable amount of time. When we visited the apple orchards, they asked my husband how much he wanted to pick, gesturing at the different sized bags.

He picked the largest bag he could. “It’s just one bag,” he said.

But it’s not the quantity of the bags, I’m thinking. It’s the size of the bags, when you’re talking about apples. And so we picked 1 billion apples to fill that bag. And I can barely look at an apple anymore.

Adapted from this site.

Apple Galette

October 18, 2017
: makes 1 Galette
: easy

By:

Ingredients
  • 1 1/2 cup flour
  • 1 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1 stick + 2 Tbsp. cold butter, cut into small pieces
  • 1/3 cup ice water
  • 1 tsp. vinegar
  • parchment paper
  • Apple Filling Ingredients:
  • 4 apples, quartered and sliced into thin pieces
  • 2 Tbsp. granulated sugar
  • 1/2 tsp. cinnamon
  • 1 Tbsp. honey
  • 1 Tbsp. butter cut into small pieces
Directions
  • Step 1 Preheat oven to 400 degrees.
  • Step 2 In a food processor, combine flour, sugar, salt and butter. Mix for 5 seconds. Sprinkle ice water and vinegar into processor as it mixes for another 10 seconds.
  • Step 3 Transfer dough to clean surface and roll into ball. Wrap in plastic til ready to use (or now).
  • Step 4 Peel, core, and quarter apples. Slice into thin pieces, and chop the uneven pieces to layer on bottom of galette later on. In a small bowl, combine sugar and cinnamon.
  • Step 5 On a floured surface, roll the dough into a large circle. It does not have to be perfect. Place the circle on a parchment covered, rimmed baking sheet. Spread chopped apples in center of galette, leaving a 1 inch edge on the outer rim. Drizzle honey over the cubed apples.
  • Step 6 Decorate with remaining apple slices spread in a concentric circle, slightly overlapping slices as you form your pattern. Dot the apples with butter, then sprinkle cinnamon mixture on top. Fold edges up in a 1 inch border.
  • Step 7 Bake for 1 hour or until apples have softened.

 

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Instructions with Photos:

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Preheat oven to 400 degrees.

In a food processor, combine flour, sugar, salt and butter.

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Mix for 5 seconds.

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Sprinkle ice water and vinegar into processor as it mixes for another 10 seconds.

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Transfer dough to clean surface and roll into ball.

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Wrap in plastic til ready to use (or now).

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Peel, core, and quarter apples.

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Slice into thin pieces, and chop the uneven pieces to layer on bottom of galette later on.

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In a small bowl, combine sugar and cinnamon.

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On a floured surface, roll the dough into a large circle.

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It does not have to be perfect.

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Place the circle on a parchment covered, rimmed baking sheet.

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Spread chopped apples in center of galette, leaving a 1 inch edge on the outer rim. Drizzle honey over the cubed apples.

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Decorate with remaining apple slices spread in a concentric circle, slightly overlapping slices as you form your pattern. DSC_9881

Dot the apples with butter, then sprinkle cinnamon mixture on top.

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Fold edges up in a 1 inch border.

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I did this backwards and dotted with butter as an afterthought because I forgot. Do as I say not as I do.

Bake for 1 hour or until apples have softened.

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galettepin



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