Apple Galette
- Servings: 6.
A galette, sometimes also called a crostada, is a simple rustic tart that is made without any pan or dish to hold it together. Instead the pastry dough is wrapped around pieces of fruit and it's baked on a parchment paper-lined cookie sheet.
The cooking method makes the galette simple to assemble and appealing in its unfussy appearance. It also comes together faster than a pie or tart, making it an option for a weeknight dessert.
You can use almost any apple to make this galette but it's particularly good with a mix of different kinds, especially during apple season when farmers markets often have local kinds not available in supermarkets. In these photos, this tart was made with mostly Northern Spy, plus some Rhode Island Greening which are tart, Jonathans, which are sweet, and Golden Russett which are very dense. All of these apples were bought at my neighborhood's weekly Greenmarket.
Ingredients
- Pastry Dough:
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- Pinch of salt
- 4 tablespoons (1/2 stick) unsalted butter, very cold, cut into 1/2-inch pieces
- 3 tablespoons all-vegetable shortening (Crisco's no-transfats is excellent)
- 4 to 6 tablespoons iced water
- Extra flour for rolling out the dough
- The Tart:
- 3 or 4 large apples, peeled, cored and cut into 3/8-inch thick slices; this will be about 4 cups of sliced apples
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsalted butter
- 1 teaspoon of Demerara or Turbanado sugar
- 1 tablespoon half-and-half or cream
Directions
- To make the pastry dough, place the flour, sugar and salt in the basket of a food processor. Pulse once to combine.
- Sprinkle the diced cold butter over the flour mixture. Pulse 4 or 5 times, one second for each pulse. Add the shortening and repeat the pulsing, until the mixture resembles corn meal. Do not over-mix.
- Transfer this mixture to a large mixing bowl and add the ice water, adding 4 tablespoons to start, and with a fork combine until large clumps form and the dough starts to hold together. If you need more than 4 tablespoons, sprinkle additional ice water gradually, a tablespoon at a time, so that you don't get it too wet (although if this happens, don't panic; just gather up the finished dough and pat it with small amounts of extra flour until it achieves a tender, workable consistency). Adding the ice water by hand and not all at once in the food processor gives you vastly more control and thus, a better, flakier result.
- Gather the dough into a ball, flatten it into a disc, wrap in plastic wrap and chill in the refrigerator for about a half-hour.
- Pre-heat oven to 450° F.
- Prepare a cookie sheet or sheet pan with a piece of parchment paper.
- Roll out the pastry dough into a round that's about 11-inches in diameter.
- Transfer the dough to the prepared cookie sheet, placing it in the center of the pan directly on the parchment paper.
- Place the sliced apples in a mixing bowl.
- Combine the sugar and cinnamon together in a small bowl, stirring until the cinnamon is completely mixed with the sugar. Pour over the apples and toss to completely coat the apples with the sugar and cinnamon mixture.
- Spoon the apples into a mound in the center of the pastry dough, leaving about 2 inches of dough exposed all around the circle. Use your fingers to fold the dough over the mound of apples, almost like wrapping a package but you'll leave the center of the apples exposed. It's okay if it looks a little messy or if the dough breaks as you fold it.
- Cut the butter into 1/2-inch pieces and scatter among the exposed apple slices, tucking the butter in among the pieces.
- Bake for 20 minutes. Then reduce the heat to 375° F and cook for another 30 minutes until the pastry is golden brown and the apples are soft, fragrant, and slightly brown on the edges.
- Serve either when still warm or at room temperature.
- Optional: brush the surface of the dough with cream or half-and-half and sprinkle with the demerara or turbinado sugar. You can also sprinkle some of the sugar on the exposed apples.
