Apple Gallete

First, peel, core and slice about four apples. If they are small, you can use six. You could probably even use more. I just like a high ratio of crust to apples when I make a galette. It doesn’t matter what type you use, I used a couple granny smith, a braeburn, and some other red apple that I can’t remember now. Just use what you have, or what you like.

Put all of your apple slices in a bowl and toss with a some sugar (I used about 1/4 cup), sprinkle in a bit of cinnamon, and a tablespoon of flour. Toss it all together and set the bowl aside.

Now preheat the oven to 400 degrees while you make the pastry. This is important, don’t forget to turn on the oven!

Next, clear a large space on a countertop or table and sprinkle it lightly with flour. If you have a pastry board, even better. Have a rolling pin handy and more flour available for sprinkling. A dough scraper will also come in handy if you have one.

Also get out a large cookie sheet, preferably with rim. I use a half sheet pan. Line it with parchment paper and have it handy.

Now, put together your pastry. If you would like instructions with photos, go to Simply Recipes. But we are only using half of her recipe, so use the ingredient amounts that I list here.

Galette Pastry:
1 1/4 cups all-purpose flour
1/2 t. salt
1/2 cup chilled butter, cut into pieces (one stick)
3 tablespoons ice water

Put flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the largest butter pieces are the size of peas. Add water, one tablespoon at a time, pulsing to mix. The mixture won’t look like it’s holding together, but pinch it, and it should stick together.

If you don’t have a food processor, put the flour and salt in a large bowl and whisk to combine. Cut the cold butter into small pieces and toss with the flour mixture. With your fingertips, quickly rub the butter into the flour mixture until the mixture resembles very coarse crumbs and there are still some small chunks of butter left (you may also use a pastry cutter). Add water, one tablespoon at a time, mixing and tossing with a wooden spoon. When the mixture just starts to clump together, continue to the next step.

Dump all the flour and butter pieces out onto the floured counter or board, and gather it and press it together into a disc shape. At this point, the dough can be wrapped in plastic and refrigerated for up to a couple of days. But we are going to roll it out immediately. If you do refrigerate it, let the dough sit out at room temperature for 10 minutes before continuing to the next step.

Roll dough out into a large circle, making sure to add a bit of flour on top and underneath the dough occasionally to prevent it from sticking to the counter. Try to roll the dough as evenly as possible to about 1/8 inch thick. The circle doesn’t have to be perfect and if the dough starts splitting and tearing, just patch it together as best you can. Most importantly, work quickly and make sure to keep the counter underneath lightly floured to prevent sticking! The circle will get big! That’s what you want.

Now gently wrap the dough around the rolling pin and transfer it to the sheet pan. Try to unwrap the dough so that it is somewhat centered on the pan. The pastry circle will overlap the sides of the pan by quite a bit, that’s what you want. Now dump the apple right into the center of the circle and spread them out a bit.

At this point I usually drop a few little pieces of butter over the tops of the apples. It’s up to you.

Next, just fold the edges of the pastry over the apples, sealing any holes that appear along the edges as you go. You want to seal the holes and cracks so that the juices don’t escape while it’s baking. The pastry shouldn’t cover the apples completely in the center.

If you want to try to make it look fancy, go ahead. I don’t. I just fold it up and hope for the best!

Finally, I beat one egg with a splash of water and lightly brush the pastry with the egg wash. Then I sprinkle a bit of sugar over the whole thing. This is optional, but it looks nice!

Now put the baking sheet with the galette into the preheated 400 degree oven and bake for about 35 minutes.

[http://pinchmysalt.com/2008/10/10/apple-galette-the-no-fear-apple-pie/]