Cooking Therapy

Galettes have recently become a favorite of mine to bake. Whenever I make it, it feels like I am getting ready to bake a pizza, that’s also a pie, that’s also a tart. It’s marvelous. They are also very versatile and can be savory or sweet. This is a fantastic recipe incorporating delicious spiced apples with fresh berries, that is neither too sweet nor too tart. It will leave you wanting more. Try the recipe today!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

1/2 cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

1 large honeycrisp apple, cored, cleaned, and cut in 1/8-inch slices

1 cup of mixed berries (blackberries, raspberries, blueberries, strawberries, cranberries) washed

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon regular flour

1 stick of unsalted butter, softened

Instructions

To prepare the apples

• In a medium frying pan, sauté the apple slices with some cinnamon and sugar over a medium heat until they begin to soften. Remove and set aside to cool down

To make the frangipane

• Before working on the frangipane, begin work on the galette pastry. See below
• Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

• Preheat the oven to 350 degrees
• In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
• Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
• Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
• Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
• Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

• Top with the fruit in a design you see fit. I arranged the apple slices in a circular pattern and topped with the berries

• Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

 

• Let cool before serving. Eat as is or top with some ice cream or whipped cream
• Enjoy!