I recently found a two years old Canadian Living magazine on my book shelf so I went through it last night before sleeping. I came across pictures of berry galette and the recipe. Oh it looked so delish! I woke up today and couldn’t get the berry galette picture out of my head. So that’s when I decided to make Apple galette to satisfy my inner craving.
Galettes are so easy to make and so so good. And apple-cinnamon combo is one of the best when it comes to crumbles, pies, turnovers, etc. Mmm.
Omg I’m sort of embarrassed to say I ate almost half of this thing. Pretend you didn’t read that. Moving on..
You will need:
- 1 1/2 cup flour
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 tsp vanilla
- 1/2 cup cold unsalted butter, cut into small cubes
- 2 tbsp cold cream cheese, cut into small cubes
- 3 tbsp ice water
For the filling you will need:
- 4 apples, preferably organic (peeled, cored, and cut lengthwise into slices)
- 1/3 cup brown sugar
- 3 tbsp unsalted butter
- 1/2 tsp cinnamon powder
- 1 tbsp cornstarch
In a food processor combine flour, salt, sugar and vanilla. Add butter, cheese and pulse until it resembles coarse meal. Add water and continue to mix until the pastry comes together in a form of dough.
Gather it together and make a thick disk. Wrap the pastry with cling wrapper and refrigerate for 45 mins.
Meanwhile, to a saucepan on medium heat, add butter, brown sugar, cinnamon powder, and cornstarch. Mix well. Add apple slices and turn to coat. Cook for 8 mins, until the apples slices are tender. Switch off the heat and set aside.
Take out the chilled dough and let it rest on counter for 5-10 mins. Preheat the oven to 400 F. On a lightly floured surface, roll out the dough into 12-inch circle. Transfer to large baking sheet covered with parchment paper. Spread the filling mixture over the pastry, pile up some of it to create overlapping rows of apple slices. Leave about 1-1/2 inch to 2 inches of border around the edge.
Fold the pastry edge up over the apples to create a border. Don’t cover the apples completely.
Bake until the crust is crisp and golden. Around 40 mins.
Cut and serve warm with ice cream or freshly whipped cream.