This time last week, my man and I were frolicking about Boston celebrating three years of marriage together. We rode the T. We ate cannoli. We walked the North End. We watched sailboats. We talked to strangers. (Sorry Mom and Dad) We shopped. We dined on amazing Italian food. And then … then we did something that made my heart come alive.
We plopped ourselves down in the Agganis Arena, eyes glued to the stage, and we watched the top ten contestants of So You Think You Can Dance perform. It was beautiful. I cried through some portions. I love dance. If I had another shot at life, I’d be a dancer. For sure.
Okay, back to reality here.
So – It’s officially fall! And the apples are here.
In all their juicy plumpness, they’ve trampled right in and said “See ya later, berries and peaches. I’m the queen now.”
They’re everywhere. They’re in the grocery stores, they’re at the farmer’s market, they’re covering trees on the side of the road, they’re dangling from teacher’s earrings. (It’s true – kindergarten teachers wear the craziest earrings.) They’ve infiltrated our lives – and I couldn’t be happier.
Today is all about letting the bright sweet-tart flavor of the apple shine. We’re going rustic, simple, bare-bones.
This month’s issue of Organic Gardening Magazine featured the most charming apple galette that was full of hearty whole wheat, bronzy raw sugar, and fresh crisp apples. I was so excited about it, I decided to make it today and jazz it up a bit by pairing it with a maple-cinnamon frozen yogurt.
Ready to hit the kitchen? Here we go.
Your victims for the galette: Unbleached All-Purpose Flour, Whole Wheat Flour, Butter, Sugar, Sea Salt, Egg Yolk, Apple Cider Vinegar, Ice Water, and Apples.
In a medium bowl, dump in your flours, your sugar, and your sea salt.
Whisk it all up.
Grab your butter and grate it on a box grater. (If you don’t have a box grater, just cut the butter into cubes and cut it into the flour mixture until coarse.)
Doesn’t it look like cheese? It’s not. Please remember that it’s not. When you go to snag a strand and plop it in your mouth as you would cheese, please refrain. It’s butter. An entirely different sort of yummy from cheese.
Plop the butter in, a little at a time, and combine it with a fork.
It should look a bit coarse like this:
Good! Now, in a separate bowl, whisk together your egg yolk, vinegar, and ice water.
Drizzle that over the flour-butter mixture.
Combine it all with a fork until it seems like it would bind together if you molded it with your hands.
Mine was a bit on the dry side so I ended up adding an extra two tablespoons of water. No biggie.
Once it’s comprehensive enough to smush together (not too wet, though), take the dough and bind it into a ball with your hands.
Now you need to separate the dough into two. This makes two galettes, but I only needed one so I froze the other half of the dough.
Cover the dough in plastic wrap. Then squish it down with your hand to form a thick disk.
Put this in the fridge for 30 minutes.
Okay, this is where things get a little funky on my side. I did the dough yesterday but didn’t have time to finish up the galette. So I decided to wake up early and finish it up this morning. Well, in case you didn’t notice … it was dark and rainy and thundery out this morning. When I woke at 7:30 there was little-to-no light in my house. So, I brought all my stuff into the living room and photographed next to one window that was letting in just an eentsy bit of light. Good thing I have a low-light lens. Or else, I’m not sure you’d be having a Treatsie Tuesday today!
Want to see my set up?
It was dark, I tell you. Sometimes when you photograph things, you just have to go with what works. I have photographed food in my bedroom, in my bathroom, on the floor in a bright area. Whatever works. Lighting is key.
Anyway – that is why some of these next photos will seem a bit dark. But you know what? I dig ‘em. I think they’re moody and add to the rustic charm of the galette.
Okay – onto the next part.
When the dough is just about chilled through, slice up your apples real thin.
Now, roll out your dough until it makes a 11-12″ circle. Don’t make it perfect. The cracks and rough edges on the side is what makes this galette so charming. And it’s easier on you. Imperfect things are often the most beautiful.
Once the dough is all rolled out, carefully transfer it to a parchment-lined baking sheet.
Don’t worry if the dough hangs over the edge. We’re going to fold some of it in.
Now – assemble your apple slices in a circle in the center of your dough. Leave an inch of overhang on the sides.
When that is finished, fold the dough over the apples, pleating the dough as you go ’round the circle.
Brush the top with some melted butter and sprinkle it all with raw sugar. I used demerara.
Look at that! Now you just have to plop it in the oven for 40 minutes, and voila! You’ve got a gorgeous galette.
See what I mean? So beautiful. Super flaky, buttery crust. Soft sweet-tart apples, with a crunch from the raw sugar. Get out of town.
This is such a lovely fall treat. And to pair it with Maple Cinnamon Frozen Yogurt? I’m telling you – it’s absolutely divine!
My friends? Enjoy!
Rustic Apple Galette
(From Organic Gardening Magazine)
For the dough:
1 1/2 cups all-purpose flour
1⁄2 cup whole-wheat flour
1⁄2 teaspoon sea salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, grated with a box grater
1 egg yolk
1⁄4 teaspoon cider vinegar
4 to 5 tablespoons ice water
In a medium-sized bowl, mix the flours, salt, and sugar. Add in grated butter and combine with a fork, leaving some chunks slightly larger than pea-sized. (Or cut the butter in by hand).
In a small bowl, beat the egg yolk and vinegar together with 4 tablespoons of the ice water. Drizzle into the flour-butter mixture, tossing with a fork until you can bring the dough together with your hands. If the dough is too dry, add the last tablespoon of ice water.
Divide into two pieces weighing about 9 ounces each. Wrap each one in plastic film, then gently press each into a round disk. (If you wish, freeze one disk for later.) Refrigerate for at least 30 minutes, as a chilled dough is easier to roll out, easier to handle, and absorbs less extra flour, keeping the texture as it should be.
Makes enough for 2 (10-inch) tarts (if planning to make only one tart, you can freeze the other portion of dough for later use)
For the apple tart:
1 round of dough, 1/2 recipe
2-3 apples (Macoun, Cortland, or Empire), sliced real thin
1 1/2 Tablespoons melted butter
1 Tablespoon raw sugar
Preheat the oven to 375°F. Line a sheet pan with parchment paper. Roll the dough into a circle 11 to 12 inches across, then transfer it to the parchment paper. Arrange the apples on the dough, overlapping the slices and leaving a one-inch rim. Fold the rim over, making pleats to create a circle.
Brush melted butter over the dough and apples, then scatter the sugar over the apples. Bake in the top third of the oven until the apples are soft and the crust is golden brown, about 40 to 45 minutes. Remove, and cool slightly before serving.
2/3 cup pure maple syrup
4 cups plain low-fat yogurt (Not fat free! 2% milkfat worked great)
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
Place yogurt in cheesecloth-lined strainer and set over bowl. Let drain in refrigerator overnight. (Or just use greek yogurt like I did.)
Whisk together drained yogurt, maple syrup, vanilla, and cinnamon in large bowl until smooth. Churn in ice cream maker according to manufacturer’s directions until thick and scoopable (about 25 minutes). Serve immediately, or keep frozen until ready to use.