I haven’t forgotten that I promised you that galette recipe. I’m good to my word, and happy to share. It turned out pretty, I think, and (she added modestly) it tasted great.
Now understand, you don’t have to have a melon baller to make this, it just makes coring the apples a little easier. It probably isn’t easier if you decide to buy your melon baller on the opening day of the new huge blue Scandinavian home furnishings box store, a day that just happens to coincide with one of the worst wind storms of the year, but that’s another story.
The trick, such as it is, is to partially peel the apples leaving enough skin on to be pretty but taking enough off that you get bits of the peel when you take a bite, but no long strings. Look closely at the photo below and you can see that the peel retains color, so you have festive bits of green (Granny Smith) and red (Braeburn or Gala) showing. Pretty, no?The only other trick is to cut the apples in thin even slices. I like to prepare my apples by:
1) peeling only partially
2) cutting them in half
3) coring with my melon baller
4) laying cut side down and cutting in thin slices
5) eating the top and bottom slices (mmm)
Once the apples are prepped, toss them with sugar, spices, and a bit of flour, and arrange. Pretty simple! You did make your crust yesterday, didn’t you? As long as it is well-chilled it should be just find!
Here are specifics for my
Oh So Simple Apple Galette
1-1/2 C flour
2 T sugar
1/2 tsp salt
4 T shortening
(roughly) 1/4 C very cold water
Mix the dry, add the shortening, blend until nice and crumbly, add ice water and mix until it just holds together. Store in a plastic bag or whatever works for you in your fridge overnight.
6 or 7 apples (some red some green)
1/4 C brown sugar
2 T flour
1 tsp mixed spices or just cinnamon as you like
1 T butter
1 egg white or a bit of milk
Prepare the crust in advance as above, at least one hour in advance. Preheat the oven to 370F, roll the crust out between two sheets of parchment, leave it on the bottom piece of parchment and carefully transfer the crust to a large cookie sheet. Chill until the apples are ready to place on the crust.Prepare the apples as above, toss the slices gently with the sugar/flour/spice mixture and arrange in overlapping layers on the crust. Fill it with several layers of apples, fold the crust up and over and crimp to keep the juices in. Dot the top with tiny bits of butter.
You can brush the edges with a bit of egg white or milk before baking if you like. Bake at 370F for 15 minutes, reduce heat to 350F and bake for another 35 minutes or so. Once the galette is cool you can slide it onto a large cutting board for serving, pretty and so easy!
This goes down fine with tea or coffee any time of day, serves nicely as a festive dessert, or, if you have the time and patience you can make tiny single serving ones for a bake sale or just for fun. Mmmm… enjoy!