Great for breakfast or dessert served warm with ice cream, whipped cream, or custard. Makes four large personal apple galettes.
Use the recipe for crust on the Leek & Bacon Galette. These were so good my boyfriend actually thought it was dinner in its entirety (see the Napa Cabbage Salad I was busy making while these were baking!) and I had to steal the last one away from him to get a picture of the pastry inside. Can we say, “nom nom nom”?
For the crust:
1 1/2 C flour
1 stick butter
4-6 T ice cold water
Food processor would be handy
Heat your oven to 425. Cut your butter into cubes and place in freezer for 10-20 minutes to firm up.
In a food processor, combine butter cubes and flour in alternating layers so as not to loose butter on the sides of the processor. Pulse until combined and looking like bread crumbs. Put into a bowl, make a well with your hands, and add 1 T of ice cold water at a time, using as little water as possible (if you don’t, you will have hell rolling this out).
Once combined, form into a ball, cover with plastic wrap, and put in freezer or fridge depending when you intend to use it. Must chill at least 30 minutes, can be stored up to three days in fridge.
Half at a time (reserving other half in refrigerator), roll out on lightly floured surface to 1/3 inch thick, making sure to do this as quickly as possible so the crust is still cold. Try to make a rectangle so you can cut 5×5 inch squares out. Roll the rest out in the same way, cutting squares as you go, re rolling when necessary. If dough starts to feel room temp or too easily squished, put it back in the fridge for 30 minutes or so. The flakiness is dependent on this, so it’s important to take the time.
Place on sheet pan with parchment or silicon lining, and put the pan into the freezer if you plan to use it in the next half hour.
For the filling:
1/2 C granulated sugar
1 T cinnamon
2 apples, halved, cored, and thinly sliced
Mix the cinnamon and sugar in a bowl.
Keep the apple halves together so you can spread them evenly and they match each other in gradation. On each pastry square, sprinkle a bit of the cinnamon mixture. Add 1/2 an apple to each square, as shown in pictures. Sprinkle top generously with cinnamon mixture.
Bake at 425 degrees for 10-15 minutes, or until golden and risen.
Wine: For dessert, try a late harvest white wine, or a french dessert wine like a relatively inexpensive Sauternes. If you choose to add almonds to this recipe, it would be great with Tokaj. For brunch, you could pair it with a dry champagne to cut the buttery crust on the palette, or a sparkling moscatto from Italy.