Apple Galette

Apple Galette
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Apple Galette
I've been making this apple galette for over twenty years. The recipe is from a cookbook entitled, Jacques Pepin's Table. I've modified it a bit over the years to make it a little easier to remember. Basically, it's 1 cup flour, 1/2 stick butter, 1 or 2 apples (depending), and a little honey and cinnamon. It's been served at countless dinner parties, birthdays, anniversaries — just because — and most recently to help someone ease a broken heart. About 10 years Doug was at a conference and to break the ice they asked everyone their favorite food. He replied that it was my apple galette. Later it was revealed that the question really wasn't about the food at all, but about who made the food and how you felt about them. Kinda sweet, right?
Prep Time 15 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. In the bowl of a food processor, add flour, salt, and butter. Process for about 5-10 seconds, add ice water. Process again just until the dough forms. Take out and wrap in plastic wrap and place in refrigerator to keep cool.
  2. Preheat oven to 400 degrees.
  3. Prep apples: slice in half, core and cut into thin slices.
  4. On a lightly floured surface, roll out dough to form a large circle, about 10-12 inches in diameter. Place on buttered tart pan or cookie sheet. Or you can just line it with parchment paper and elimate the butter on the pan.
  5. Arrange apples on the dough, be sure to leave at least one inch around the edge. Sprinkle cinnamon on top of apples and then drizzle with honey.
  6. Fold the edges of the dough over the apples (as pictured). Pour milk into a small bowl and using a pastry brush or your fingers, wet the top of the dough. Sprinkle sugar on top.
  7. Bake for about 30-40 minutes. If the galette starts to get really brown before the apples are fully cooked, cover the top of galette lightly with tin foil, and then remove about 5 minutes before totally cooked so the edges can get crisp.
  8. Oh, and not sure why I call it a galette, when Pepin clearly calls it a tart!
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