Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 3 medium-sized apples, peeled and thinly sliced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 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 cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In a separate mixing bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
6. Arrange the apple slices in the center of the dough, leaving about 2 inches of dough around the edges. Fold the edges of the dough over the apples, pleating as necessary.
7. Brush the beaten egg over the edges of the dough and sprinkle the turbinado sugar over the top.
8. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
9. Allow the galette to cool for a few minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 305
Fat: 16g
Carbohydrates: 38g
Protein: 3g
Sodium: 104mg
Sugar: 18g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Honey or maple syrup can be used instead of brown sugar.
- Pears or peaches can be substituted for the apples.
Variations:
- Add chopped walnuts or pecans to the apple mixture for added crunch.
- Drizzle caramel sauce over the top of the galette before serving.
- Add a sprinkle of sea salt over the top for a sweet and salty flavor.
Tips and tricks:
- Make sure the butter is cold when working it into the flour mixture to ensure a flaky crust.
- Use a mandoline or sharp knife to thinly slice the apples for even cooking.
- Chill the galette in the refrigerator for at least 30 minutes before baking to ensure the crust stays flaky.
Storage instructions:
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the galette in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a decorative plate or platter for a beautiful presentation.
Garnishes:
Sprinkle powdered sugar over the top of the galette before serving for added sweetness.
Pairings:
Serve the galette with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
Suggested side dishes:
A side of roasted vegetables or a fresh salad would pair well with this galette.
Troubleshooting advice:
- If the dough is too dry, add more ice water, one tablespoon 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 wash your hands and all utensils before handling food to prevent contamination.
Food history:
The galette originated in France and is a rustic, free-form pastry that can be filled with a variety of sweet or savory ingredients.
Flavor profiles:
The Velvet Apple Galette has a buttery, flaky crust with a sweet and slightly tart filling of thinly sliced apples, cinnamon, and nutmeg.
Serving suggestions:
Serve the galette warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
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