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Apple galette

 

Serves 6

Make the dough         

In a wide mixing bowl, place:

3 cups flour, sifted

Make a well in the center of the flour, adding:

3 egg yolks

1 teaspoon salt

3 tablespoons sugar

¾ cup unsalted butter, chilled and cut into ½-inch dice

¼ cup water, cold, plus more as needed

Using your fingers, work the wet ingredients in the well together until mixed. Gradually incorporate the flour into the wet ingredients until coarse, soft crumbs form. The dough should still be unevenly blended with small chunks of butter showing. Add more cold water, if necessary, to make the crumbs hold together without being sticky. Gently form the dough into a ball.

Sprinkle a wooden board with flour. Place the dough on the board and with the heel of your hand, flatten it against the work surface. Gather it up into a ball and flatten it again. This flattening will layer the remaining chunks of butter into the dough. Working quickly, continue the flattening and gathering until the dough is pliable and smooth, 1–2 minutes. Shape the dough into a flattened ball, place in a sealed container, and chill for 2 hours.

 

Construct the galette

Preheat oven to 375°F.

Line a baking sheet with parchment and butter the paper.

To prepare the apples, core and thinly slice:

2–4 tart apples, depending on size

Reserve.

On a lightly sugared board, place:

1 recipe galette dough, chilled

Roll the dough to form a 12-inch by 24-inch rectangle. Fold in thirds to form a square. Turn the dough 90 degrees, sprinkle the board with more sugar, and roll out again to form a large rectangle. Mark the dough in thirds. On the middle third, arrange half the reserved apple slices. Sprinkle with:

1 tablespoon sugar

Freshly grated nutmeg

Fold one end of the dough over the apple slices and add the remaining apple slices. Again, sprinkle with:

1 tablespoon sugar

Freshly grated nutmeg

Fold the other end of dough on top of the apples. Press the edges to seal. Transfer the galette to a baking sheet lined with parchment paper.

In a small bowl, combine:

1 egg

½ teaspoon salt

Whisk together. Brush the top of the galette with the egg wash and sprinkle with:

Sugar

Chill for 30 minutes. Bake until the center is firm and the galette is golden brown, about 40 minutes. Cool on a wire rack.

Serve at room temperature, plain or with whipped cream.