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Apple Galette Recipe

Apple Galette Recipe

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Super versatile, the trick to a galette - a rustic, country-style French tart - is on perfecting the crust and using seasonal ingredients for the filling. We used juicy apples and blueberries, but use whatever looks fresh and delicious at your local farmer's market to make this year-round.

Prep Time:
Cook Time:
Total Time:
Yield: 1 pie

Apple Galette Recipe Instructions

Ingredients

For the dough
  • 1 ¼ cups all-purpose flour, plus ¼ cup to flour the surface
  • ¼ tsp. baking powder
  • ¼ salt
  • 3.5 oz. butter, cubed
  • 2 tbsp. cream cheese
  • 1 large egg yolk
  • 2 tbsp. sugar
  • Cold water, as needed

For the filling
  • 6 Granny Smith apples
  • 1 cup blueberries
  • ¾ cup sugar
  • ½ tsp. vanilla extract
  • zest and juice from 1 medium lemon
  • ¼ tsp. powdered ginger
  • 2 tbsp. all-purpose flour

Directions

  1. Preheat oven to 375° f
  2. Place 1 ¼ cups of flour, baking powder, salt and butter in a bowl. Press down on the butter with a fork, mixing it with the other ingredients until you get a meal-like consistency.
  3. Make an indentation in the center of the mix and add the cream cheese mixed with the egg yolk and the sugar.  Form the dough with your hands, adding 2 or 3 tablespoons of chilled water at a time, but don’t overwork.
  4. Transfer the dough to a work surface, knead lightly and press into a disk. Wrap in plastic film and refrigerate for 20 minutes.
  5. Sprinkle your work surface with flour and roll out the pastry into a round, approximately 13-inch circle with a rolling pin previously dusted with flour.  Transfer to an 11 inch tart pan, letting the extra dough overlap from the edges.
  6. Peel the apples and slice them into ¼ inch slices.
  7. In a bowl, combine with the sugar with the vanilla extract, ginger, lemon juice and zest. Add the apples, blueberries and 2 tbsps. flour, mixing.
  8. Arrange the mix over the tart dough. Fold the overlapping pastry edge over the filling, but leaving the center open.
  9. Bake for 40-45 minutes until the crust is golden and the apples are tender.  If the crust or the apples look like they’re overcooking (turning dark), cover the galette with aluminum foil and continue to cook. Remove from oven, let cool and serve warm.
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