Fresh Apple Galette

Fresh Apple Galette

Serves: 8

Ingredients

For Crust

• 1¼ cup all purpose flour
• 2 tsp sugar
• ⅛ tsp salt
• 8 Tbsp unsalted butter, cubed
• 1 large egg, lightly beaten
• 1 Tbsp ice water

Apple Filling

• 1 lb Granny Smith apples, peeled, core, and sliced into ¼ inch slices
• 2 Tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 Tbsp unsalted butter, cut into small pieces

Apple Glaze

• reserved apple
• 1 tsp granulated sugar
• ½ cup water

Instructions

For Dough

1. Place flour, sugar, and salt in a food processor, pulse a few times to combine. Add butter and pulse until it looks like a course meal. Add egg and pulse 2-3 times. Lastly, add ice water and pulse 2-3 more times to combine.
2. Pour dough onto plastic wrap. Use plastic wrap to bring dough together and form into a flat disk. Cover tightly and refrigerate for at least 1 hour.
3. Preheat oven to 400 degrees.
4. Line baking sheet with silpat or parchment paper.
5. Roll dough on a lightly floured counter top into a 12 inch circle.
6. Place dough on baking sheet and refrigerate while preparing apple filling.

Apple Filling

1. In a small bowl combine brown sugar and cinnamon.
2. Peel, core and slice apples into ¼ inch slices.** Reserve ¼ of sliced apple.
3. Arrange apples in overlapping fan-like pattern on chilled dough, leave 2 inch border.
4. Sprinkle apples with cinnamon sugar mixture. Dot with pieces of butter.
5. Fold and crimp edges over apples to form crust.
6. Brush crust with melted butter.
7. Bake for 35-40 minutes or until crust is golden and apples are softened. Check apples with a toothpick.
8. Remove from oven and brush crust and apples with glaze. Cool for 5-10 minutes before serving.

Apple Glaze

1. While galette is baking prepare the glaze. In a small sauce pan add reserved apple, 1 tsp sugar, and ½ cup water.
2. Bring to a light boil, breaking up apples with a wooden spoon as they begin to soften. Simmer on low to form glaze.
3. Strain to separate before glazing galette.

Content and Image from pickfreshfoods