Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 cups thinly sliced Arctic butterbur leaves
- 2 cups thinly sliced apples
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
- 1 tablespoon turbinado sugar
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter cubes and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
5. In a separate mixing bowl, combine the sliced Arctic butterbur leaves, sliced apples, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss until well combined.
6. Arrange the apple and butterbur mixture in the center of the dough, leaving a 2-inch border around the edges.
7. Fold the edges of the dough up and over the filling, pleating as necessary. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
8. Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the galette cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 100mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 16g
Protein: 3g
Substitutions for ingredients:
- Arctic butterbur leaves can be substituted with spinach or Swiss chard.
- Turbinado sugar can be substituted with brown sugar.
Variations:
- Add chopped walnuts or pecans to the filling for extra crunch.
- Use pears instead of apples for a different flavor profile.
- Add a drizzle of caramel sauce over the top of the galette for added sweetness.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough, as this can result in a tough crust.
- Use a sharp knife or pizza cutter to slice the galette for clean edges.
Storage instructions:
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the galette, place it on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Garnish the galette with a sprinkle of powdered sugar or a dollop of whipped cream.
Pairings:
Pair the galette with a scoop of vanilla ice cream or a cup of hot tea.
Suggested side dishes:
Serve the galette with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of ice water at a time until it comes together.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food safety advice:
Make sure to thoroughly wash the Arctic butterbur leaves before using them in the recipe.
Food history:
The galette is a traditional French pastry that originated in the Brittany region of France. It is typically made with a buttery crust and filled with fruit or savory ingredients.
Flavor profiles:
The Arctic butterbur and apple galette has a sweet and slightly tart flavor, with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the galette warm or at room temperature for best flavor.
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