Applicious! Apple Walnut Galette!
I am a pie lover. Sweet pies, savory pies… pockets of deliciousness made of flaky fine dough. An “open faced pie” is how I’d define a galette. It’s also called a “rustic” or free-form tart. Whatever you call it, it’s so good and much easier to make the dough than you think. Add some amazing apples and wonderful walnuts, and you’ve got a dynamic dessert!
Here’s how:
INGREDIENTS:
The Dough
• 1 cup flour
• 1/2 tsp sugar
• 6 tbsp butter, cold, cut into pieces
• 1/4 cup ice water
The Apples
• 2 granny smith apples, peeled, cored, & sliced
• 1 tsp fresh lemon juice
• 1 tbsp lemon zest
• 1/3 cup sugar
• 1/2 tsp cinnamon
• 1/8 cup walnuts
• 1 pinch salt
DIRECTIONS:
1) To make the dough, combine the flour and sugar in a bowl. Add the butter and blend until it forms a crumbly consistency. Slowly add the water and mix until it starts to forma dough. Gather it into a ball and place in plastic wrap. Flatten into a disk and refrigerate for at least an hour.
2) To prepare the apples, toss together the apples, lemon juice, lemon zest, sugar, walnuts, cinnamon, and salt in a bowl. Set aside.
3) When the dough is ready, preheat oven to 400°. Place the dough on a lightly floured work surface and roll it out about 1/8” thick. Place a dinner plate or other round item over the dough and cut out a 12-14” circle (use the extra dough to make a mini-galette if you like).
4) Generously arrange the apple mixture in the center of the dough, leaving a 1”-1 1/2” border. Fold the dough over the outside edge of the apples, going around the galette.
5) Bake for 40 minutes until the crust is golden brown and the apples are tender. Gently slide the galette onto a wire rack and let cool for 10-15 minutes before serving.
You’ll taste the perfect balance of crust and apples. It will be difficult to keep from eating the whole thing!
Annette
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