Apple Galette
This apple galette has a little surprise of a cranberry sauce spread on the crust before adding the apples. This is a perfect dessert or it's also great as a special addition to a brunch. The galette is best served the day it's made but the crust dough can be made in advance.
Servings 6 slices
Ingredients
- ***IMPORTANT NOTE*** When using olive oil instead of butter for your crust freeze your olive oil for 1 1/2 - 2 hours before starting to prepare galette
- *For the Crust*
- 3/4 cups unbleached all purpose flour
- 1/2 cup whole wheat pastry flour
- 2 Tablespoons sugar
- pinch of salt
- 1/2 cup olive oil divided into two 1/4 cup portions and put in freezer for 1 1/2 to 2 hours substitute 8 Tablespoons cold butter cut in 1/2" cubes if not vegan
- 3 Tablespoons cold milk I used almond milk
- 1 tsp vanilla
- *For the Filling*
- 1 1/2 pounds Granny Smith apples peeled, cored & cut into 1/8" thick slices, about 6
- 3 Tablespoons agave or honey
- 1 tsp finely grated lemon peel
- 1/2 - 3/4 cup canned cranberry sauce
Instructions
- To make the crust, sift together your unbleached all purpose flour and your pastry flour
- Add a pinch of salt and the 2 Tablespoons of sugar
- Put this mixture in a food processor with the steel S blade and blend
- Add your frozen or partially frozen olive oil to this and pulse a few times until it forms a crumble that resembles coarse crumbs
- Add your cold milk and vanilla and pulse until the dough begins to clump together
- Take out of the food processor and gather the dough into a ball and flatten that into a disk shape
- Wrap that in plastic wrap and refrigerate for 1 hour
- **Dough can be made a couple days ahead and kept in the refrigerator - allow it to soften slightly before rolling out**
- While your dough is in the refrigerator, prepare your apples
- Peel and core the apples
- Cut each apple in 1/4 and slice into 1/8" thick slices
- Add the agave or honey to your apple slices and the finely grated lemon peel & stir together
- After 1 hour, remove the plastic wrap from your refrigerated dough and put it between 2 pieces of parchment paper
- Roll out into a 12" - 14" round about 1/8" thick and remove upper parchment piece
- With the help of the parchment paper, move the rolled out dough onto a baking sheet and put in the refrigerator to chill for about 15 minutes
- Preheat your oven to 425 degrees F
- Remove rolled out dough from the fridge
- At this point, spread the cranberry sauce from the center out to about 1 1/2" - 2" from the edge of your crust
- Then add your apple slices, starting from edge of the cranberry sauce, in an overlapping circular shape until they meet in the center
- With the help of the parchment under the crust, lift the crust in sections as you go around gently folding it over the apples along the edge, pinch together any cracks
- Brush the folded up crust edges with a little milk
- Lightly sprinkle the crust edge and the apples with sugar
- Place the galette with the parchment, onto a baking sheet
- Bake for 30 - 35 minutes in a 425 degree F oven until crust is golden and apples are tender
- Remove from the oven when done and gently loosen under the galette with a long knife or spatula
- Let it sit and cool for about 10 minutes and slice into wedges and serve warm or room temperature
- **Note: the galette is best the day your prepare it*