Apple Galette

Apple season has arrived. Our landlord dropped of a box of apples this week with a broad hint to John that his gf’s birthday party is coming up and apple pie is really good. Last year, we brought over an apple pie for her birthday and it went over really well. It seems we’ll be making another one.

One apple treat I’ve seen in books, magazines and online but have never tried is the galette. A galette is a rustic-looking ‘pie’, made with pie dough or, in this case, puff pastry. I’ve always wanted to make one but haven’t really had all the ingredients on hand at the same time. Today, I did. I still had a package of frozen puff pastry in the freezer so I took it out this morning to allow it to thaw.

You can make a galette with pretty much any fruit or combination of fruit. I’m using apples today. I’ve seen recipes for apples and cranberries, peaches and almonds, plums, pears. The fruit can be in combination with all sorts of berries or nuts. You’re really only limited by your imagination.

Here’s how I made my galette today.

Apple Galette

[printable version]

  • 1 sheet puff pastry, thawed
  • 2 large apples, peeled, cored and thinly sliced
  • 2 tbsp butter, melted
  • 1 tbsp fresh lemon juice
  • 1 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp flour
  • 1 egg, beaten
  • sugar, for sprinkling

Preheat oven to 375ºF. Unroll puff pastry and, with the parchment paper, place it on a baking sheet. In a bowl, mix the sliced apples with the melted butter, lemon juice, 1 tbsp sugar, cinnamon and flour, stirring to combine. Mound the apple mixture in the centre of the puff pastry, leaving a 2 inch border all around. Pull puff pastry up and over the outer edge of the apples, leaving apples at centre bare and pleating pastry as you pull it up. Using a pastry brush, brush pastry with beaten egg; sprinkle with sugar.

Bake in centre of oven for 25-30 minutes or until pastry is golden and apples are tender. Let stand 5 minutes before serving. If desired, serve with ice cream or sweetened whipped cream.

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