September is just a round the corner and that means…Apples. This recipe is a perfect way to make something delicious from your apple harvest. Galettes are great desserts that are easy to make, and because of their rustic nature they are much less intimidating than a pie that requires a latticed or crimped edge. This recipe incorporates rye which gives it a wonderful nutty flavor that goes great with a savory or sweet filling.
INGREDIENTS
Pastry
- 1 ½ cups Swany White all-purpose flour
- ½ cup Swany White rye flour
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, chilled
- 1 egg yolk
- ¼ teaspoon cider vinegar
- 5 tablespoons water
- ice cubes
Filling
- 4 apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 1 tablespoon unsalted butter, cut into small pieces
DIRECTIONS
- In a large bowl, combine the flours and salt and gradually cut in the butter with a pastry cutter until the dough is crumbly, with some small bits of butter chunks remaining. This can also be done using a stand mixture with a paddle attachment.
- In a small bowl, mix several ice cubes and some water.
- In a third bowl, add the egg yolk, cider vinegar, and 5 tablespoons of the ice water, and whisk to combine.
- Slowly add the liquid mixture to the dry ingredients and mix by hand until dough forms. If using a stand mixer, turn it on low and slowly pour the liquid mixture until the dough forms.
- Remove the dough from the bowl and knead several times with your hands until the dough is smooth.
- Divide the dough into two equal portions, form them into small disks, and wrap them in plastic wrap.
- Refrigerate for 30 minutes.
- If only using one dough, the other can be frozen in plastic wrap for later use.
- While dough is resting, peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped.
- In a small bowl, combine the sugar and cinnamon.
- Preheat the oven to 400°.
- On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet.
- Spread the chopped apples over the pastry to within 1 inch of the edge and drizzle the honey over the chopped apples.
- Decoratively arrange the apple slices on top in slightly overlapping rows.
- Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
- Fold the pastry edge up and over the apples to create a 1-inch border.
- Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Then transfer the pan to a rack and let the galette cool.
- Serve warm or at room temperature.