Its Fall and we usually host what I call "Second Sunday Supper at Seven Sharp" at our house every month. Usually through the Fall and Winter and even into the Spring if its cold, which it often is here in the NW. Needless to say, I haven't had the time to get them going this season which is a bummer because I love cooking and eating while kvetching with friends.
Luckily, I've been invited to some delicious dinners to get me through the doldrums of my busy holiday season. This particular dinner was themed "Gilded Tongues, Golden Potluck" So I decided to make a Golden Apple Galette using the tart apples we picked at our friends farm down in Brownsville Oregon.
Recipe Below: (Click "Read More")
Luckily, I've been invited to some delicious dinners to get me through the doldrums of my busy holiday season. This particular dinner was themed "Gilded Tongues, Golden Potluck" So I decided to make a Golden Apple Galette using the tart apples we picked at our friends farm down in Brownsville Oregon.
Recipe Below: (Click "Read More")
Golden Apple Galette
(Tweaked from Deborah Madison's "Vegetarian Cooking For Everyone")
GALETTE DOUGH ( Preheat oven to 400. )
2 cups all-purpose flour or whole-wheat pastry flour
1/2 tsp salt
1 Tbsp sugar
12 Tbsp cold, undslated butter, cut into small pieces
1/3 – 1/2 cup ice water as needed
1. MIX DOUGH: In a large bowl, mix flour, slat, and sugar. Using your hands or a mixer with a paddle attachment, cut in the butter until the texture resembles peas. Sprinkle ice water over the top by the tablespoon and then toss it with with flour mixture just until the dough comes together to form a ball. Press it into a disc. The butter has probably softened, so refrigerate the disc for 15 minutes. While it's in the fridge, make the filling below
Roll out: Lightly flour your counter top and roll out dough into a 14-inch irregular circle about 1/8-inch thick. Carefully transfer it to the back of a baking sheet without sides. (I rolled it out on a floured flat cutting sheet) You want the dough to be larger than the pan.
It's now ready for the filling in the middle
GALETTE FILLING
1 1/2 – 2 lbs apples, peeled, cored, and halved (use Granny Smith, Gala, McIntosh, or Jonathon)
1/3 cup golden raisins (or currants)
2 Tbsp sweet sherry or Calvados (Didn't use this only because I didn't have any at the time! Oh well, next time.
1/4 cup pine nuts, toasted (I used toasted almonds)
1/4 cup sugar
1/2 tsp ground cinnamon
3 Tbsp butter, melted
Thinly slice half of the apples crosswise. Put into a large bowl and toss with raisins, sherry, almonds, 4 tsp of the sugar, and the cinnamon. Finely chop the remaining apples, then toss with 4 tsp of sugar. Mound finely chopped apples in the center of the dough in a 7-inch circle. Arrange sliced apples on top of the chopped apples. Add juice from the bowl.
FOLD DOUGH AND BAKE: Fold the edges of the dough over the fruit, pleating it as you go, so that the apples are partially covered. Brush dough with some of the melted butter and sprinkle with remaining sugar. Pour any extra butter over the apples. Bake until crust is glazed and apples are tender, about 45 minutes. To remove the tart from the pan, tilt the far edge of the tart toward the serving plate, the lower the pan, still tilted, nearly all the way down. Use a spatula and carefully slide the tart onto the plate. The goal is not to crack it. Serve warm or at room temperature with a dollop of whipped cream or ice cream.
(Tweaked from Deborah Madison's "Vegetarian Cooking For Everyone")
GALETTE DOUGH ( Preheat oven to 400. )
2 cups all-purpose flour or whole-wheat pastry flour
1/2 tsp salt
1 Tbsp sugar
12 Tbsp cold, undslated butter, cut into small pieces
1/3 – 1/2 cup ice water as needed
1. MIX DOUGH: In a large bowl, mix flour, slat, and sugar. Using your hands or a mixer with a paddle attachment, cut in the butter until the texture resembles peas. Sprinkle ice water over the top by the tablespoon and then toss it with with flour mixture just until the dough comes together to form a ball. Press it into a disc. The butter has probably softened, so refrigerate the disc for 15 minutes. While it's in the fridge, make the filling below
Roll out: Lightly flour your counter top and roll out dough into a 14-inch irregular circle about 1/8-inch thick. Carefully transfer it to the back of a baking sheet without sides. (I rolled it out on a floured flat cutting sheet) You want the dough to be larger than the pan.
It's now ready for the filling in the middle
GALETTE FILLING
1 1/2 – 2 lbs apples, peeled, cored, and halved (use Granny Smith, Gala, McIntosh, or Jonathon)
1/3 cup golden raisins (or currants)
2 Tbsp sweet sherry or Calvados (Didn't use this only because I didn't have any at the time! Oh well, next time.
1/4 cup pine nuts, toasted (I used toasted almonds)
1/4 cup sugar
1/2 tsp ground cinnamon
3 Tbsp butter, melted
Thinly slice half of the apples crosswise. Put into a large bowl and toss with raisins, sherry, almonds, 4 tsp of the sugar, and the cinnamon. Finely chop the remaining apples, then toss with 4 tsp of sugar. Mound finely chopped apples in the center of the dough in a 7-inch circle. Arrange sliced apples on top of the chopped apples. Add juice from the bowl.
FOLD DOUGH AND BAKE: Fold the edges of the dough over the fruit, pleating it as you go, so that the apples are partially covered. Brush dough with some of the melted butter and sprinkle with remaining sugar. Pour any extra butter over the apples. Bake until crust is glazed and apples are tender, about 45 minutes. To remove the tart from the pan, tilt the far edge of the tart toward the serving plate, the lower the pan, still tilted, nearly all the way down. Use a spatula and carefully slide the tart onto the plate. The goal is not to crack it. Serve warm or at room temperature with a dollop of whipped cream or ice cream.
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