DEEP-DISH HONEY APPLE GALETTE
Like a pie but with only one crust, like a galette but thicker, this deep-dish number is the best of all worlds. The buttery crust (made by hand for flakiest results) dramatically envelopes apples that are sweetened mostly with honey. A splash of vinegar is added for acidity, and, of course, there's a little cinnamon (if you like). Truthfully, any apple is good here, but the tart baking varieties tend to hold their shape and give a bit more structure to the finished dish. Bake in a 9-inch springform pan for tall, festive sides, or a deep-dish 9-inch pie plate for a more rustic feel.
Provided by Alison Roman
Categories pies and tarts
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.
- Add the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you've got large, flat butter pieces that are evenly distributed among the flour. Pop the bowl into the freezer for 5 or so minutes.
- Combine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Like you're running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Resist the urge to add more water until you see that it's absolutely necessary, and even then, use only an additional tablespoon or two.
- Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours.
- Heat the oven to 375 degrees. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.
- As dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Toss the ingredients so every slice of apple is evenly coated.
- On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain.
- Transfer the apple mixture and any juices that have accumulated to the crust. Drape the excess dough over the filling, covering the apples by about 1 1/2 to 2 inches. (Feel free to trim any dough that feels truly excessive.)
- Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt.
- Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes.
- Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream.
FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
FAVORITE APPLE GALETTE
If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!
Provided by uberjeanie
Categories World Cuisine Recipes European French
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
- Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
- Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g
APPLE GALETTE RECIPE BY TASTY
Here's what you need: all purpose flour, sugar, kosher salt, unsalted butter, apple cider vinegar, ice water, egg, coarse sugar, granny smith apple, lemon juice, ground cinnamon, sugar, unsalted butter, sugar, salt, unsalted butter, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
- Add the butter and work into the flour with a fork until only pea-size lumps remain.
- Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
- Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
- Bake the galette for 25 minutes, until the crust is golden brown.
- Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
- Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
- Drizzle the caramel sauce over the galette, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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HONEY-APPLE GALETTE RECIPE | REAL SIMPLE
From realsimple.com
4.5/5 (6)Total Time 3 hrs 40 minsServings 12
- Make the dough: Pulse together flour, sugar, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until most of the butter is pea-size, about 20 times. While pulsing, drizzle in ¼ to ½ cup ice water until dough just holds together when squeezed. Turn dough out onto a large sheet of plastic wrap; pull in edges of wrap to gather dough, using your knuckles to press dough into a disk. Wrap tightly. Refrigerate for at least 2 hours and up to 3 days (or freeze for up to 1 month).
- Prepare the filling: Toss together apples, butter, sugar, honey, lemon zest, lemon juice, and salt in a large bowl.
- Assemble the galette: Roll out chilled dough into an 18-inch round on a lightly floured surface. Transfer to a parchment-lined baking sheet (dough will hang over edges at first). Process pistachios, sugar, and salt in a food processor until finely ground, 30 to 45 seconds. Sprinkle half of the pistachio sugar over center of dough, leaving a 3-inch border.
- Spread apple filling evenly over dough (keeping the 3-inch border). Fold edges of dough over filling, overlapping as needed. Transfer baking sheet to freezer until galette is firm, about 10 minutes.
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