Since apples are harvested in the fall, I thought what better way to kickoff October than to make an Apple Galette!
A galette is a rustic, free-form tart that is cooked on a baking sheet rather than in a tart pan. It can be prepared with a variety of seasonal fruits and is SO easy to make. In fact, the hardest part was peeling and slicing the apples! With minimal ingredients, a food processor and an oven, this dish is sure to be a hit with guests. I love how rustic and warm it is and it goes perfect with a cold glass of milk!
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into
- 1/3 to 1/2 cup ice water
- 2 lb. apples, such as Granny Smith,
peeled, cored and cut into 1/4-inch slices
- 1/2 cup sugar
- 2 tsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 1 1/2 Tbs. cornstarch
- 1 egg, lightly beaten (egg wash for a golden crust)
- Sugar for sprinkling
To make the dough, put the flour, salt and sugar in a bowl. Put the butter in another bowl and place both bowls in the freezer for 10 minutes.
Transfer the flour mixture to a food processor and pulse about 5 times to blend. Add the butter and pulse 15 to 20 times, until the mixture resembles coarse meal. Add 1/3 cup of the water and pulse twice. Squeeze the dough with your fingers; it should hold together but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.
Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 400°F and line a baking sheet with a nonstick liner and spray with nonstick cooking spray.
To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, cinnamon, nutmeg, salt and cornstarch. Set aside.
Remove the dough from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round. Brush off the excess flour. Transfer the dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
Arrange the apple filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch border. Gently fold the edges of the dough over the apples, pleating loosely. Brush the dough with the beaten egg. Lightly sprinkle sugar over the apples.
Bake until the crust is golden and the apples are tender, about 1 hour. Transfer the pan to a wire rack and let the galette cool completely, about 1 hour.
Sprinkle with cinnamon and powdered sugar and enjoy!