Apple Galette

🧂 Ingredients

• 210 grams all-purpose flour

  (1¾ cups)
• 25 grams sugar

  (2 Tablespoons)
• ½ teaspoon fine sea salt

  (or table salt)
• 113 grams refrigerator cold unsalted butter

  (cut into ¼ inch pieces (if mixing in a food processor, place your cut up butter in the freezer for at least 15 minutes before using)* (8 Tablespoons))
• 5-9 Tablespoons ice water
• 1¾ pounds apples

  (3 large apples)
• 67 grams sugar

  (⅓ cup)
• 1 teaspoon cinnamon
• ⅛ teaspoon allspice
• ⅛ teaspoon salt
• 1 Tablespoon cornstarch
• 1 teaspoon vanilla
• 2 Tablespoons unsalted butter

  (melted and cooled to room temperature)
• 1 large egg

  (or some cream or milk)
• coarse or granulated sugar

Instructions

• 1 Dough by hand. In a mixing bowl, whisk together the flour, sugar and salt. Add
  all the butter. Using your hands, coat each piece of butter with the flour
  mixture. Pinch the pieces of butter to flatten them a bit. Keep working the
  mixture for a couple of minutes until the mixture resembles coarse sand with
  most of the clumps of butter the size of peas and some larger pieces the size of
  walnuts. Make a well in the middle. Add 2 Tablespoons of ice cold water. Using
  your hands, scoop the flour from the sides and the bottoms to hydrate the flour
  with the water. Repat, making a well and adding 1 tbsp. of ice cold water at a
  time. You know you are done when the dough is slightly clumpy when flattened in
  your palm it is smooth. Pour the entire mixture onto a sheet of plastic wrap.
  Push down on the plastic wrap to flatten the dough together into a disc, making
  it as circular as you can. Place the wrapped dough in the refrigerator for at
  least 30 minutes and up to 24 hours. Continue with Step 4, below.
• 2 Dough by Food Processor. Combine all the dry ingredients in a food processor and
  pulse several times. Add all of the frozen butter. Pulse until the mixture
  resembles coarse sand with most of the clumps of butter the size of peas and
  some larger pieces the size of walnuts. Add 3 Tablespoons ice cold water and
  pulse a few times to combine. If the mixture is too dry, add more of the ice
  cold water a couple tsps. at a time. You know you are done when the dough is
  slightly clumpy when flattened in your palm it is smooth. Pour the entire
  mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten
  the dough together into a disc, making it as circular as you can. Place the
  wrapped dough in the refrigerator for at least 30 minutes and up to 24 hours.
  Continue with Step 4, below.
• 3 Dough by Mixer. Combine all dry ingredients in a mixer bowl fitted with the
  paddle attachment and mix on low until combined. Add the refrigerator cold
  butter and mix until the mixture resembles coarse sand with most of the clumps
  of butter the size of peas and some larger pieces the size of walnuts. With the
  mixer on low, slowly add 2 Tablespoons of ice cold water. If the mixture is too
  dry, add 1 tbsp. of ice cold water at a time. You know you are done when the
  dough is slightly clumpy when flattened in your palm it is smooth. Pour the
  entire mixture onto a sheet of plastic wrap. Push down on the plastic wrap to
  flatten the dough together into a disc, making it as circular as you can. Place
  the wrapped dough in the refrigerator for at least 30 minutes and up to 24
  hours.
• 4 Remove the dough from the refrigerator and lightly flour the countertop. Also
  lightly flour a rolling pin. Place the dough on the lightly floured countertop.
  Lightly flour the top of the dough.
  
  For extra flaky dough: Roll the dough out to a long rectangle. Fold the bottom
  up about ½ of the way and the top over the bottom, just like folding a business
  letter. Rotate the dough 90°. Roll it out to another long rectangle and do
  another letter fold. Wrap the dough in plastic wrap and refrigerate 30 minutes.
  Roll the dough out into a large rectangle. The dough should be approximately ⅛
  inch thick. Refrigerate for 30 minutes.
  
  For circular galette: Roll the dough out so that it is a circle (or circle-ish),
  approximately 12 inches in diameter. (If the dough cracks when you first start
  rolling, let it sit on the counter for a couple minutes. It just means the dough
  is too cold.) Once rolled out, dust off any excess flour and move the dough to a
  piece of parchment paper placed on a rimmed baking pan like a jelly roll pan.
  Refrigerate for 30 minutes.
• 5 Prepare Filling: Peel the apples. Slice them each in half. Use a melon baller
  (or spoon) to core out the center. Use a paring knife to cut off the peels on
  the ends. Place flat side of an apple on a cutting board. Slice thin slices,
  approximately ⅛ inch thick. In a medium size bowl, mix all the dry ingredients
  together. Add the apple slices and toss. Add the vanilla and butter and toss
  again until combined.
• 6 Preheat the oven to 400°F.
• 7 Remove the dough from the refrigerator. Organize the apples in a fanned out
  fashion in several rows, leaving approximately a 2 inch border around the edges.
  Fold the borders up over the apples so that they cover approximately 2 inches of
  the apples. Place in refrigerator for 20 minutes or freezer for 10-15 minutes.
  Brush the exposed pastry with a beaten egg or with cream/milk. Sprinkle with
  coarse or regular sugar.
• 8 Bake for 45-50 minutes. The galette is done when the top borders are golden
  brown. Allow to cool completely for cleaner cutting. (It is also delicious
  served warm, especially with some Cinnamon Stick Ice Cream
  [https://cinnamonshtick.com/cinnamon-stick-ice-cream/] and/or Vanilla Ice Cream
  [https://cinnamonshtick.com/vanilla-ice-cream/].)

Nutrition Info