The beauty of a rustic galette is its simplicity. The single layer of fruit slowly caramelizes as it bakes which brings out the fruit's natural sweetness, so very little sugar is needed. Additionally, any juices released from the fruit also concentrate. The buttery, crispy pastry is the perfect vehicle for delivering fruity goodness. Enjoy with a full bodied tea such as French Breakfast or Leopard Blend.
For the Crust
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water
For the Filling
3 large apples, cored (and peeled, if desired), cut into 1/8 inch slices
1/4 - 1/3 cup sugar, depending on sweetness of apples
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
For Assembling and Baking
1 tablespoon all-purpose flour
1 egg, beaten
1 tablespoons turbinado or sparkling sugar
Make the crust:
In a food processor bowl, place the flour, salt and sugar. Pulse briefly to combine. Add the cold butter to the bowl and process about 5 seconds, or just until the butter is the size of peas. Sprinkle the ice water over the mixture evenly and process just until moistened, about 5 seconds.
Transfer the dough to a lightly floured work surface and collect the dough into a cohesive ball by gently pressing and kneading a few times, just until it comes together. Pat the dough into a rectangle. Lightly dust the surface of the dough with flour, and then fold one third of the dough into the middle, and repeat with other side. Press firmly. Gently pat or roll the dough into another rectangle and repeat the folding and pressing firmly. Pat dough into a disk, wrap it in plastic and place in refrigerator.
Make the Filling:
Place prepared apples into a large bowl (you should have about 4 cups). Add the sugar, vanilla, cinnamon, melted butter, and salt and toss apples to coat all surfaces with the mixture.
Assemble the Galette:
Preheat oven to 350°. Place a sheet of parchment paper on a baking pan.
Remove the chilled dough from the fridge. Lightly flour a work surface. Using a rolling pin, roll dough into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer to the circle of dough to a rimmed baking pan.
Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3-inches of the edge, working quickly. Gently fold the edges of the dough over the apples working your way around and creating pleats as you go.
Brush the top of the crust evenly with the beaten egg using a pastry brush. Lightly sprinkle the turbinado or sparkling sugar.
Place the baking pan on the middle rack of the oven and bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Place the pan to a rack to cool slightly.
Using two large spatulas, transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature.
SOURCE: Recipe adapted from Jennifer Segal, Once Upon a Chef.