APPLE GALETTE RECIPE BY TASTY
Here's what you need: all purpose flour, sugar, kosher salt, unsalted butter, apple cider vinegar, ice water, egg, coarse sugar, granny smith apple, lemon juice, ground cinnamon, sugar, unsalted butter, sugar, salt, unsalted butter, heavy cream
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
- Add the butter and work into the flour with a fork until only pea-size lumps remain.
- Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
- Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough into a round that is about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
- Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
- Bake the galette for 25 minutes, until the crust is golden brown.
- Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
- Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
- Drizzle the caramel sauce over the galette, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 38 grams, Fat 22 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
FAVORITE APPLE GALETTE
If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!
Provided by uberjeanie
Categories World Cuisine Recipes European French
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
- Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
- Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g
FRENCH APPLE GALETTE
Steps:
- Thaw the puff pastry in the refrigerator overnight. The next day, roll it out slightly to make it more flat, even and square. Using a 10-inch pan lid as your guide, cut out the largest disk possible with a pizza wheel and place it on a parchment-lined sheet pan. Chill it while you make the filling.
- Place the applesauce in a saucepan with the lemon juice, cinnamon, brandy, and lemon rind. Stir and bring to a simmer, then cook down to 3/4 cup. Spread it on a sheet pan to cool it to room temperature.
- Preheat oven to 375 degrees F.
- Take out the puff pastry and spread the reduced applesauce on it to cover the surface of the pastry, leaving a 1/2-inch edge. Fan the apple slices in concentric circles over the applesauce decoratively. Sprinkle all over evenly and lightly with sugar then dot it with butter. Bake for 25 to 35 minutes until the apples are tender and the edges are golden brown.
ALOUETTE CHEESE AND APPLE GALETTE RECIPE
Traditionally, a Galette in the French culture is a flat cake or a large cookie. This is great for Autumn and great to serve during the holidays. Sweet and Savory!
Provided by Corrinne J
Categories Cheese
Time 1h20m
Yield 10 appetizers, 10 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400º F.
- Place piecrust on a parchment lined cookie sheet.
- Spread Alouette Cheese in center of piecrust to within 2 inches of edge.
- Peel, core and thinly slice apples and arrange in a spiral pattern on top of the cheese.
- Combine pecans and brown sugar in a small bowl and sprinkle on top of apples. Top with 3 tablespoons of the butter cut into small pieces.
- Fold up the 2 inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust.
- Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F and bake for an additional 25-30 minutes until crust is golden and apples are tender.
- Remove from oven and let cool for 10 minutes. Slice into wedges and serve warm or at room temperature.
Nutrition Facts : Calories 226.7, Fat 15.9, SaturatedFat 7.3, Cholesterol 24, Sodium 294.7, Carbohydrate 17.4, Fiber 1.1, Sugar 8.8, Protein 4.6
ROUGH APPLE GALETTE
Posting for ZWT 5 Frenc Region From Laura Calder of French Food at Home The heat seems a bit high but that is what the recipe stated ???
Provided by wicked cook 46
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pastry.
- Put the flour, salt, and sugar in a large bowl.
- Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water.
- Quickly work in the flour to create dough.
- Do not over-mix.
- Pat into a disk, wrap in plastic, and refrigerate 15 minutes.
- Preheat the oven to 450°F/230°C.
- Roll the pastry into a round and lay on a baking sheet.
- Filling.
- Roll the pastry into a round and lay on a baking sheet.
- Stir together the sugar, flour, and cinnamon in a bowl.
- Toss in the apples to coat, and dump onto the pastry.
- Dot with the butter.
- Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won't cover the apples completely.
- Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.
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COUNTRY APPLE GALETTE RECIPE - JACQUES PéPIN | FOOD
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- In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
- Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
- Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
- Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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