Sweet Apple Galette
The French Sweet Apple Galette is one of my favorite and fast way of making a pie. Whether it is savory or sweet the process is the same. Roll the dough in a circle and fill it with the desired filling, fold the edges into the center and bake. Couldn’t be any easier, right?
3 tablespoons sour cream
¼ cup ice water (approximately)
1 cup all-purpose flour
¼ cup yellow cornmeal
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
4 medium apples of choice
1 teaspoon cinnamon
3 tablespoons sugar
Stir the sour cream and ¼ cup ice water together in a small bowl; set aside. Put the flour, cornmeal, and salt in the work bowl of a food processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor, and press it into a disk using a small amount of flour. Wrap in plastic and chill for at least 2 hours.
“The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator.
Heat the oven to 375°
Line a baking sheet with parchment paper. Roll your galette pastry into a 12-inch circle. Place thin slices in a circular pattern, leaving room for the sides to roll over the top. Dot the top with butter and sprinkle with cinnamon and sugar. Bake for 30-40 minutes until the apples are tender and the crust is nicely browned. Remove from the oven and cool. Top with ice cream for a real treat.