Rustic Cinnamon Apple Galette

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As I’m writing this, my cinnamon apple galette is in the oven, and my house smells Fantastic. Fantastic with a capital ‘f’, because it just smells that good.

We’re right in the middle of autumn, and although there isn’t really an ‘autumn’ here in Vietnam, I just like to pretend it is (shh), and start baking all the autumn-y foods. I’m not a fan of pumpkin, so my big go-to autumn dessert staple is probably an apple. I have a few treats that I make annually, around this time of year – my gingerbread cookies will be coming up soon – my Christmas is not complete without gingerbread cookies, and something apple-y is always one of them. Usually I make a basic apple pie, but I thought I’d try an apple galette.

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For starters, it’s waaaay easier than a pie (1/2 the amount of dough, no need to fuss over making a lid), the dough is seriously so forgiving (it doesn’t crack/rip and super easy to make), and you don’t have to cook the apples etc.

It all starts with the dough which is rolled out into either a circle or a rectangle (I sort of went for a weird rectangle). Then, you use the off-cuts of your apples, which are any of the end pieces of the apple, or any ripped pieces – basically any pieces that won’t look pretty when you layer the apple slices. (I used the ends of each apple half because it wasn’t exactly a full slice and some slices that I accidentally cut wonky).

After chopping them roughly, you sprinkle them over the dough, leaving a one-inch border. When the chopped apples cook in the oven, oh em gee you have almost a chunky applesauce base to your galette! Drizzle a little honey on top, and then you can begin layering your apple slices. You may want to take a little bit of care in doing this, because this is the ‘decoration’ of the galette. Mine was a rectangular shape, so I did three columns going down the length of the galette. Sprinkle on some cinnamon sugar, dot some pieces of butter, fold up the edges, badabing badaDONE!

This apple galette could seriously take the place of the classic apple pie – it’s rustic, practically decorates itself, easy and tastes SO DAMN GOOD!


Ingredients:

DOUGH:

– (1 ½ cups) all-purpose flour

– 1 ½ tsp sugar

– ¼ tsp salt

– (1/3 cup) ice water

– 140g (1 stick + 2 tbsp) cold butter cut into small pieces

FILLING:

– 4 apples, peeled and cored (I used Granny Smith but you can use whatever apples you like)

– 2 tbsp sugar

– 1 tsp cinnamon

– 1 tbsp honey

– 1 tbsp butter, cut into tiny pieces

Method:

BY HAND:

  1. In a bowl, toss together the flour, salt and sugar. Add in the cold butter and using a pastry blender or 2 knives, cut in the butter until it resembles coarse cornmeal (chunks of butter remaining is OK)
  2. Sprinkle the ice water over the flour mixture, and stir with a spoon to begin, and then switch to hands to bring the dough together (it may seem like there is too much flour, but keep bringing it together – chunks of butter remaining is fine)
  3. Wrap the dough in clingfilm and refrigerate until use (it can be used right away if necessary)

USING FOOD PROCESSOR:

  1. Put flour, sugar, salt and butter into food processor and process for about 5 seconds. Drizzle in the ice water and process until dough begins to come together, about 10 seconds (chunks of butter remaining is fine)
  2. Wrap the dough in clingfilm and refrigerate until use (it can be used right away if necessary)

FILLING:

  1. Cut peeled, cored apples in half and slice to ¼ inch wedges. Set aside larger center slices (pretty ones) and roughly chop up the end pieces or any broken slices
  2. In a separate bowl, combine sugar and cinnamon
  3. Roll out the pastry on a floured work surface to 1/8 inch thick (can be any shape you desire e.g. circle/rectangle/weird rectangle). Transfer to a baking sheet lined with parchment paper
  4. Spread the chopped apples over the dough, leaving a one-inch border. Drizzle the honey over the chopped apples
  5. Decoratively arranged the large center slices of apples on top of the chopped apples (e.g. concentric circles, or slightly overlapping rows)
  6. Sprinkle with cinnamon sugar and then dot the 1 tbsp of butter over the apples
  7. Fold the 1-inch edge of the pastry up and over the apples, pleating the dough if necessary (this does not have to look perfect, it is RUSTIC)
  8. Bake the galette for 45 minutes – 1 hour, or until the pastry is golden brown and crisp and the apples are tender. Transfer to a wire rack and allow to cool.
  9. Can be eaten at room temperature or warm with vanilla ice cream
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