Deep Dish Honey Apple Galette Food

HONEY-APPLE GALETTE WITH PISTACHIO SUGAR

Steps:

• Make the dough: Pulse together flour, sugar, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until most of the butter is pea-size, about 20 times. While pulsing, drizzle in ¼ to ½ cup ice water until dough just holds together when squeezed. Turn dough out onto a large sheet of plastic wrap; pull in edges of wrap to gather dough, using your knuckles to press dough into a disk. Wrap tightly. Refrigerate for at least 2 hours and up to 3 days (or freeze for up to 1 month).
• Prepare the filling: Toss together apples, butter, sugar, honey, lemon zest, lemon juice, and salt in a large bowl.
• Assemble the galette: Roll out chilled dough into an 18-inch round on a lightly floured surface. Transfer to a parchment-lined baking sheet (dough will hang over edges at first). Process pistachios, sugar, and salt in a food processor until finely ground, 30 to 45 seconds. Sprinkle half of the pistachio sugar over center of dough, leaving a 3-inch border.
• Spread apple filling evenly over dough (keeping the 3-inch border). Fold edges of dough over filling, overlapping as needed. Transfer baking sheet to freezer until galette is firm, about 10 minutes.
• Meanwhile, preheat oven to 350°F with rack in lowest position. Remove baking sheet from freezer and brush edges of galette with egg; sprinkle with remaining pistachio sugar. Bake until crust is deep golden brown and apples start to brown, 50 to 55 minutes. Let stand at room temperature for at least 10 minutes and up to 8 hours.

DEEP-DISH HONEY APPLE GALETTE

Steps:

• Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.
• Add the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you've got large, flat butter pieces that are evenly distributed among the flour. Pop the bowl into the freezer for 5 or so minutes.
• Combine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Like you're running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Resist the urge to add more water until you see that it's absolutely necessary, and even then, use only an additional tablespoon or two.
• Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours.
• Heat the oven to 375 degrees. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.
• As dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Toss the ingredients so every slice of apple is evenly coated.
• On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain.
• Transfer the apple mixture and any juices that have accumulated to the crust. Drape the excess dough over the filling, covering the apples by about 1 1/2 to 2 inches. (Feel free to trim any dough that feels truly excessive.)
• Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt.
• Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes.
• Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream.

FAVORITE APPLE GALETTE

Steps:

• Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
• Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
• Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

CLASSIC DINER BREAKFAST

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper and let sit while you cook the bacon.
• Cook bacon or sausage in a large cast-iron skillet (at least 10 inches) over medium heat until totally crispy, about 3 minutes per side. Drain on a plate lined with paper towels and set aside.
• Drain fat from the skillet into a small bowl (you should have 3 to 4 tablespoons; if you don't, use vegetable oil to make up the difference).
• Again taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in that same skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate and set aside while you fry the eggs. Meanwhile, toast the bread.
• Increase heat to medium high and add 1 tablespoon vegetable oil. Crack 4 eggs into the skillet and season with salt and pepper. Cook, rotating skillet occasionally until the whites are cooked through and the yolks are still bright yellow and runny, 2 to 3 minutes.
• Place on 2 plates with hash browns, bacon and toast. Serve with hot sauce (or ketchup, if you wish).