apple rosemary galette
Apple Pie was a one of my favorite childhood desserts! Back then I was a picky eater, especially in the fruit sector, so there was no way I was going to eat a peach or berry if apple pie was around. I began a kid connoisseur of apple pie and tried many types from the mile high apple pie, tarte tatin, Amish sour cream topped apple pie, Dutch apple pie, and even a few supermarket hand pies to feel out the field. All of these are delicious, but a good amount of work in the kitchen! So I found myself (kid and now “adult”) gravitating to simple crisps where I throw some brown sugar, oats, flour, and butter on top and stick it in the oven! These are simple and delicious, but you don’t get that buttery, flaky crust! Finally, I tried out a simple galette dough from Jacques Pepin and found an easy alternative to get that flaky dough with a lot less effort than a pie! Also, it’s an absolute show stopper that I like to break out for parties or family dinners.
This galette was inspired by an Imperfect Produce delivery and a few apples that were sitting on the counter for a bit too long and needed to be jazzed up. I have found with Imperfect Produce that I tend to cook the fruits and vegetables rather than eat them fresh, so I knew I needed to cook them and now, I had a good reason to make a galette! To make this galette a bit more special and taste a bit more like spring, I used Meyer lemons and rosemary. This apple galette can stand alone, though it’s always better with a dollop of whipped cream or a scoop of vanilla ice cream!
Heads up, I am going to incorporate a lot of notes into the recipe. The recipe is simple but I think it’s important to know why we are doing certain processes and pastry can be temperamental so there are minor troubleshooting notes! Don’t be intimidated, I have your back and Jacques Pepin had mine, so we are all good!
• • •
Crust from Jacques Pepin and filling adapted from Food and Wine, Jacques Pepin
1 ½ cups flour
10 tablespoons of butter (1 stick + 2 Tablespoon)
1 ½ Tablespoon of sugar
Pinch of salt
⅓ cup ice water
4 medium apples, peeled and slice
Zest from 1 medium lemon
Juice from 1 medium lemon
1 tablespoon of honey
1 tablespoon of sugar
1 teaspoons chopped finely rosemary
Cutting board (lightly floured)
Large aluminum cookie sheet
Active: 35 minutes
Inactive (Baking): 1 hour
• Process for Making Pastry •
Prepare ice water.
On a small cutting board or plate, cut the butter into small cubes (see pic above). Place the butter in the freezer. This will keep the butter is kept very cold not frozen since it will be just a few minutes.
In the food processor, add flour, sugar, and salt. Pulse for 5 seconds or until combine. Take the butter out of the freezer (see that was pretty short!) and add it to the food processor. Again, pulse for 5-10 seconds. Here we are using the food processor to mix the ingredients and make the butter chunks a bit smaller, but still chunks.
Slowly add the ⅓ cup of water to the mixture while continuously pulsing and pulse for about 10 seconds. Do not dump the water in one place otherwise that part of the dough will be really sticky and the other part will not bind together.
After pulsing for the 10 seconds above the dough should look like a crumbly sand (see photo). Trouble shooting: It’s not going to be one glob so do not keep pulsing! If your dough seems really dry still and you see parts not binding. Pulse for another 5 seconds. If that doesn’t work, Sprinkle 1 tablespoon of ice water on the dough and pulse for 5 seconds.
Pour sandy dough onto a floured cutting board and shape dough into a round disk (see photo). Wrap the disk in plastic wrap. If using immediately or within 30 minutes, put the disk in the freezer. If using after 30 minutes- 24 hours, put the disk in the refrigerator.
• Process for Making Filling & Galette •
Prepare the apples by peeling and slicing them. Place the slice apples into a bowl and toss with lemon juice. The acid from lemon juice prevents the apples from browning and it adds flavor.
Preheat the oven to 400F. And line baking sheet with parchment paper (for an easy clean up and no sticking.)
Whenever you are ready, take the dough out of the freezer or refrigerator and place the unwrapped dough on a floured surface. Roll the dough out (aim for a circular shape but hey, it doesn’t always happen) until it is is about ¼ inch thick. Drizzle the honey and sprinkle half of chopped rosemary and lemon zest. Arrange apples in a decorative pattern--in a circle or in rows--leaving 1 inch around the edges (the edges will be folded over). Top with remaining lemon zest and rosemary and 1 tablespoon of white sugar. Fold the crust edges up over the apples.
Bake the galette for 1 hour, until the crust is lightly browned and the apples are soft. Let cool on a rack for ~10 minutes. Serve warm with ice cream or whipped cream.