It seems that being unemployed is sort of boring. To procrastinate in being accountable and in search of a job, I prepare dinner rather a lot. (Then I eat rather a lot after which I train a bit of. I am gaining weight.) I’ve gotten used to internet hosting huge cooking festivals on Fridays. For just a few weeks in a row, I deliberate and purchased an enormous meal for Friday, however I did not plan something for dessert. And I do not skip dessert. unacceptable. I haven’t got a properly-stocked pantry (not together with the 7 various kinds of vinegar), so it may be onerous to discover a recipe that works with what I’ve readily available. however I’ve managed simply tremendous to date.
That is how I ended up making this galette. I do know, what sort of boring housewife “simply makes” a galette whereas she makes selfmade ravioli? And how much poor time supervisor thinks all the things will likely be prepared and the kitchen clear earlier than her husband will get dwelling?
however no matter, the galette was value spending a few hours in the kitchen after dave was dwelling and relaxed and doubtless hungry. not that the galette was too time consuming so don’t fret about it. I managed to place it collectively between kneading the pasta dough, making the ravioli filling, and roasting the garlic for the leftover olive oil bread. and it was undoubtedly value the further effort to make for a dessert – the galette had the most tender, flaky crust I’ve ever made, though I did not use the immediate flour the recipe prefers. Plus, it is stunning and could be made forward of time – we ate it hours after I made it on Friday. after we completed it the subsequent day, I did not discover any lack of taste or flaking on the crust. It might be fantastic with vanilla ice cream, however I did not have it, and I could not make it with out planning forward!
apple galette (from Cooks Illustrated September 2007)
ci observe: the galette could be made with out immediate flour, utilizing 2 cups of all-goal flour and a pair of tablespoons of cornstarch. nonetheless, it’s possible you’ll want to extend the quantity of ice water. Though any apple will work on this recipe, we favor Golden Scrumptious, Granny Smith, and Empire. If you do not have an apple corer, reduce the peeled apples in half, then use a melon corer or paring knife to core every half. you should definitely reduce the apples as skinny as doable. if reduce thicker than 1/8-inch, they are going to be troublesome to shingle. if the dough has been chilled for greater than 1 hour, let it sit at room temperature for 15 to twenty minutes to melt. if the dough turns into tender and sticky whereas rolling, switch to a baking sheet and refrigerate for 10 to fifteen minutes. verify backside of galette midway by means of cooking; it ought to be a lightweight golden colour. whether it is darker, scale back oven temperature to 375 levels. serve with vanilla ice cream, evenly sweetened whipped cream, or crème fraiche.
bridget’s observe: i halved the recipe and that is what the photos present.
serves 8 to 10
dough 1½ cups unbleached all-goal flour (7½ ounces) ½ cup wondra or pillsbury batter flour and immediate flour (2½ ounces) ½ teaspoon salt ½ teaspoon sugar 12 tablespoons chilly unsalted butter, reduce into 5/8-inch cubes (1½ sticks) 7-9 tablespoons ice water
apple filling 1½ kilos apples (3-4 medium or 4-5 small), see observe above 2 tablespoons unsalted butter, reduce into ¼-inch items ¼ cup sugar 2 tablespoons canning apricot 1 tablespoon water 1. Lower Butter: Mix flours, salt, and sugar in meals processor with three 1-second pulses. unfold butter chunks over flour, pulse to flour butter till butter chunks are the dimension of huge pebbles, about ½ inch, about six 1-second pulses.
2. add water: sprinkle 1 tablespoon water over combination and pulse as soon as shortly to mix; repeat, including water 1 tablespoon at a time and pulsing, till dough begins to type small curds that maintain collectively when pinched with fingers (dough ought to look crumbly and never type a cohesive ball).
3. type a mound: dump dough onto work floor and collect right into a tough rectangular mound about 12 inches lengthy and 5 inches extensive.
4. fraisage and chill: beginning at the far finish, use the palm of your hand to unfold a small quantity of dough towards the counter, pushing firmly down and away from you, to create a separate stack of dough (the flattened items of dough they need to look furry). proceed the course of till all the dough has been labored. collect dough right into a tough 12-by-5-inch mound and repeat spreading course of. the dough is not going to should be unfold as a lot as the first time and will type a cohesive ball as soon as the whole portion has been labored. Form dough right into a 4-inch sq., wrap in plastic wrap, and refrigerate till cool and agency however nonetheless pliable, half-hour to 1 hour.
5. slice apples: About quarter-hour earlier than baking, modify oven rack to the center place and warmth oven to 400 levels. peel, core, and reduce apples in half. reduce apple halves lengthwise into 1/8-inch-thick slices.
6. roll and reduce out dough: Place dough on a 16-by-12-inch piece of floured parchment paper and dirt with extra flour. roll the dough out till it stands out on all 4 sides of the parchment and is about 1/8-inch thick, dusting the prime and backside of the dough and roll with flour as wanted to forestall the dough from sticking. trim the dough so the edges are even with parchment paper.
7. type rim: roll 1-inch from every edge and pinch tightly to create ½-inch thick rim. switch dough and parchment to a rimmed baking sheet.
8. Layer apples and bake: Beginning at one nook, layer sliced apples to type a fair row on backside of dough, overlapping every slice by about half. proceed layering apples in rows, overlapping every row in half. butter apples and sprinkle evenly with sugar. bake till backside of pie is golden brown and apples have caramelized, 45 to 60 minutes.
9. Glaze: Whereas the galette is cooking, mix the apricot jam and water in a medium microwave-secure bowl. microwave on medium energy till combination begins to bubble, about 1 minute. go by means of a tremendous mesh strainer to take away any massive apricot items. brush the baked galette with glaze and funky on a wire rack for quarter-hour. switch to reducing board. reduce in half lengthwise, then crosswise into particular person servings; serve.
