Apple Galette
- 1 3/4 cups whole-wheat pastry flour
- 1/4 teaspoon sea salt
- 3/4 cup Earth Balance
- Up to 2 T ice water
- About 4 large Granny Smith or other tart apples, peeled, cored and cut into 1/8-inch slices [You can substitute pears]
- 1/2 tsp cinnamon
- 1/2 cup sugar, divided
- 1/3 cup apricot or peach jam or orange marmalade
- 1 T lemon or orange zest, finely grated
- About 2T non-dairy milk
- Blend flour and salt in processor. Add Earth Balance and process until dough resembles coarse meal. Add ice water and blend until dough begins to clump together, adding more ice water by tsps if needed. Wrap dough in plastic and chill 1 hour.
- Roll out dough between sheets of parchment or wax paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Use bottom sheet as aid & place dough on parchment to large baking sheet or pizza pan. Chill 15 minutes.
- Preheat oven to 450°F. Toss apple slices, 4 tablespoons sugar, cinnamon and zest in medium bowl. Spread jam over crust, leaving 1 1/2-inch border. Arrange fruit slices in concentric circles [Preserves are the "glue"], overlapping slightly. Fold crust border up over apples, pinching any cracks. Brush crust with milk. Sprinkle crust edges and apples with remaining sugar.
- Bake 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 more minutes. Cool at least 10 minutes before serving.
8 comments:
Wow.................So beautiful!!! Mine would look like a car crash!!
Not true, Get Skinny. Try it....I promise it will be beautiful!
I'm drooling...fantastic.
The way you placed the apple slices makes the galette look like a beautiful flower...beautiful and delicious!
Gorgeous.
French trick :my grandmother brush the to of her apples slice with apple jelly in order to make it glow..... your" galette looks yummy
I want this Now!!!!
FYI... I'm going to sub half the apples with crescent shaped slices of butternut squash for a really fall dessert.
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