Article: Apple Galettes
Apple Galettes
Makes two (about 10-inch) square galettes
Can fresh apples be celebrated too much? We think not! This rustic, yet elegant, offering showcases the season’s best apples in an eye-catching and delicious way. Juicy apples are baked on top of a casual crust with just the right touch of sweetness, hint of cinnamon, and a pop of lemon. Top each serving with a scoop of vanilla ice cream for an easy, irresistible dessert.
Crust Ingredients
- 2-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons Olivelle Vanilla Bean Infused Sea Salt
- 1 cup unsalted butter (2 sticks), grated and well chilled
- 4-6 tablespoons ice water
Filling Ingredients
- 4 Gala apples, cored and cut into thin 1/8" slices using a mandoline
- 2 tablespoons brown sugar
- 2 teaspoons fine lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon Olivelle Vanilla Bean Infused Sea Salt
- 1/3 cup apricot jam
- 2 tablespoons unsalted butter, chilled and cut into small pieces
Crust Topping
- 1 egg, whisked for egg wash
- 1 tablespoon coarse sugar
For Serving
- Vanilla Ice cream
- Sprinkle of cinnamon
Directions
- Mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.
- Fill a small bowl with ice cubes and water. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
- Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water, one tablespoon at a time, tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
- Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap. Chill the wrapped dough disk for an hour or overnight.
- On a pastry slab or a cutting board, divide the dough into two even balls. Place the first half of the dough directly on a sheet of parchment paper and roll into a rough square, about 1/8-inch-thick. Create a rimmed edge by folding 1” of the dough onto itself around the perimeter. Chill for 15 minutes. While the first half is chilling, prepare the second half of dough into a square, as well.
- Preheat the oven to 425°F.
- Meanwhile, prepare the filling. In a large bowl, mix the apple slices with the brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, and salt. Toss until evenly coated.
- Assemble the galettes. Spread the apricot preserves evenly over the prepared crusts. Group apple slices together, and then carefully arrange the slices so that they overlap slightly.
- Distribute the small butter pieces evenly on top of the apples. Use a pastry brush to lightly brush the crust rim with the lightly beaten egg. Sprinkle the coarse sugar on top of the crust.
- Bake for about 30 minutes, or until the crust lightly browns. Allow to cool slightly. Serve with a generous scoop of vanilla ice cream!