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September 27, 2007 / Tony

Apple Galette

This is a nice fall dessert:

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Here’s the recipe: 

Apple Galette

For dough:

3 T sour cream, yogurt, or buttermilk

1/3 cup ice water

1 cup all-purpose flour

1/4 cup yellow cornmeal

1 tsp sugar

1/2 tsp salt

7 T cold unsalted butter, cut into 6 to 8 pieces

Place all dry ingredients in a food processor and spin it a few times.  Then add the butter and pulse about 6 times.  The mixture should look chunky with various sizes of butter pieces.  Then, mix the sour cream and water and add it to the processor.  Pulse until just combined.  Put the dough on a floured surface just to bring it all together.  Then divide in half, wrap in plastic wrap, and refrigerate for at least two hours.

Then, on a floured surface, roll each dough ball into a circle about 1/8 inch thick.  Careful, the dough is sticky so pick it up a few times while you’re rolling to makes sure it isn’t sticking.  Place 1/2 of the cooled apple filling (recipe below) in the middle of the dough.  Fold up the sides (see how it looks in the picture), and then place on a parchment paper lined baking sheet.  Repeat.  Brush the galette dough with water and sprinkle with sugar.  Dot the exposed apple mixture with butter and a little bit of honey.  Bake at 400 degrees for 35-40 minutes.  Cool and serve. 

Apple Filling

2 T butter 

 1 1/2 pound apples, peeled, cored, and thinly sliced

1/4-1/2 cup sugar, depending on the tartness of your apples

1/2 tsp lemon juice

1/4 tsp cinnamon

1/4 tsp vanilla extract

pinch of salt

Heat the butter in a large saute pan over medium heat.  Add the rest of the ingredients and cook until the apples are just barely tender.  Taste and adjust the sweetness, if needed.

I just really like this dough.  It is crispy and delicate and homey.  The cornmeal just adds such a nice touch to it.  You can also fill this galette with berries. 

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