A Rustic Recipe: Apple Galette

A “Galette,” according to the French, is anything with a flat, freeform (read rustic) crust. I’ve seen recipes for everything from a fig galette to a butternut squash galette. A galette can be transformed to suit your heart’s desire and your palette’s fancy. The simple blend of flavors allows the essence of your choice of filling to shine through. Best of all its uncomplicated construction makes it deliciously unfussy.  It can easily be thrown together and allowed to bake while you prepare the rest of your meal.  When done, it’s marvelously rustic and elegant, making it an appealing choice of desserts for dinner guests.

I tried to contrive some literary, bookish, or just plain nerdy connection here, but alas, there was none to be found.  Oh well, it also goes great with a book and a cup of coffee (or tea, or even a glass of milk, if that’s your fancy).

Apple Galette

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Filling:

(this can easily be doubled if you prefer thicker filling)

2 large (or 3 small/medium) golden apples, peeled and sliced thin

1/3 c. brown sugar

1/4 tsp. salt

1 Tbs. flour

squeeze of lemon juice

Crust:

(adapted from Martha Stewart)

1 1/4 c. flour

1 tbs. sugar

3/4 tsp. salt

1 stick butter, cold and cut into cubes

6 Tbs. iced water

Glaze:

1 egg

2 Tbs. milk or cream

coarse sugar

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To Prepare crust:  Pulse together flour, sugar, and salt in a food processor.  Add cold butter and pulse for several more seconds until coarse crumbs form.  Add the water one tablespoon at a time, pulsing between each addition.  If necessary, more water can be added.  You’ll know it’s ready when the dough holds together when pinched between your fingers.  Transfer to a floured work surface and knead several times.  Then form the dough into a 4 – 6 inch disc, cover with plastic wrap and refrigerate 20-30 minutes.

To prepare filling:  While the dough is chilling, in a medium bowl, combine sugar, flour, and salt.  Toss in apples.  Squeeze lemon juice on top and toss again.  Set aside.

To Assemble:  Remove the dough from the refrigerator, place on floured work surface, and roll it out until you have a rough circle of about 13 – 14 inches (if dough is difficult to work with, allow it to sit at room temperature for a few minutes).  Cover a rimmed cookie sheet with parchment paper and then transfer the round of dough to the cookie sheet.  Pour or arrange filling as desired, leaving a 1 1/2 – 2 inch border of dough.  Then roughly fold the edge of dough over the filling.  Whisk together egg and milk/cream and brush the exposed dough with the glaze.  Sprinkle with coarse sugar.

Bake at 375 degrees for 45 minutes to 1 hour, or until filling is bubbling and the crust is golden brown and glistening.

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