apple galette
Ingredients:
Pastry:
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1 cup + 2 tablespoons of flour
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¼ teaspoon of salt
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1 tablespoon of sugar
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½ cup of chopped butter
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½ teaspoon of vanilla extract
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2 tablespoons of ice cold water (about)
Filling:​
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4 tablespoons of brown sugar
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1 tablespoon of flour
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½ teaspoon of cinnamon
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â…› teaspoon of nutmeg
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â…› teaspoon of ground cloves
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5 apples (peeled, cored, and sliced into wedges)
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1 tablespoon of butter
Instructions:
Before staring, preheat your oven to 450 degrees Fahrenheit.
Cut the butter for the pastry and for the filling into small, half inch cubes. Place them back into the fridge in separate bowls to keep them cold until they are needed.
First, we will start with making the pastry. Add the salt, flour, and sugar into a large mixing bowl. Stir to combine.
Add in the pieces of chopped butter and pinch everything together until it has a crumbly texture. This can also be achieved with a food processor, incorporating the butter into the flour mixture until it resembles a crumb-like texture as well.
Once the four mixture and butter are mixed, create a well in the middle of the mixture, and pour the vanilla and water into it. Carefully mix the dry ingredients with the wet ingredients together, being careful not to over mix the dough.
Shape the dough into a thick disk, and wrap i tightly in plastic wrap. Place the dough in the fridge to chill for fifteen minutes.
After fifteen minutes, take the pastry out of the fridge. Roll out the pastry dough to a 12 inch round circle, and lay it on a baking sheet.
Prepare the apples by peeling them, coring them, and cutting them into quarter inch slices.
In a large bowl, add the sugar, flour, cinnamon, nutmeg, and cloves. Stir together until the dry mixture is fully mixed.
Add the apples to the dry mixture, and toss to fully coat them in the dry mix.
Pour the now coated apples onto the pastry, dotting the top with butter.
Bring the edges of the pastry up and fold over he apples. The edges will look rough, and the pastry will fold over itself in some places. It will not cover the apples completely, so don't worry if there's a hole up top.
Bake at 450 degrees until the pastry turns a golden color and is crisp, and the apples are caramelized and soft when poked with a fork, approximately 40 - 45 minutes.
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