Rustic Apple And Cherry Galette Food

RUSTIC APPLE GALETTE

Steps:

• In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two forks, cut in the cold butter chunks until the mixture resembles small peas. Add the cold water and mix it into the flour. If the mixture seems a little dry, or if you have dry crumbs in the bottom of the bowl that aren't mixing in, add 1 tablespoon of water. Use your hands to bring the wet and dry mixture together. Transfer the dough to a lightly floured work surface. Form the dough into a round disc with your hands, lightly flouring it if necessary. You shouldn't have to knead the dough. Kneading will make a tougher dough. Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour or overnight.
• In a large bowl, mix together the sugar, 2 teaspoons of flour, 1 teaspoon of cinnamon, the nutmeg, and salt. Peel, core, and slice the apples into 1/8 inch slices. Add the apples to the mixture and use your hands to toss and coat all of the apples with the mixture.
• Preheat oven to 375 degrees. Set aside a large baking sheet.
• Transfer the chilled dough to a large lightly floured piece of parchment paper. The parchment paper should be at least the same size as the baking sheet. Roll the dough out on the piece of parchment paper into a circle about 14 inches in diameter. Don't worry about it looking perfect. It's rustic! It's okay if it looks ragged around the edges. Transfer the parchment paper and dough to the baking sheet. The dough might be wider than your baking sheet but that's okay. You'll be folding it over the filling.
• Sprinkle the remaining 2 teaspoons of flour over the dough. Arrange the apple slices on top of the dough, overlapping them slightly and stopping within about 3 inches from the edge. Note: Do not transfer the juice from the apple bowl to the pie dough. Leave it behind. Drizzle the half & half over the apples. Sprinkle 1/4 teaspoon of cinnamon over the apples. Fold the edges of the dough up and over the apples, forming pleats in the dough as you work your way around the edges. There's no need to trim the dough unless you want it to look perfect. Remember rustic! Using a pastry brush, brush the folded dough with the beaten egg. Sprinkle the dough and the apples with the turbinado sugar. Bake for approximately 45 to 50 minutes until the crust is golden brown and the filling is bubbly and remove from the oven.
• Add about 2 teaspoons of water to the apricot jam or jelly. Microwave for about 20 seconds until it is hot. Using a pastry brush, brush the apples with the glaze. Allow galette to cool for 15 minutes before removing it from the baking sheet. Gently pick up each end of the parchment paper, holding it taut, and transfer the galette onto a counter, or use two wide metal spatulas to gently pick up the galette from the paper and transfer to a serving plate. Slice with a sharp knife or pizza cutter and serve warm or at room temperature.
• Leftovers can be wrapped and left at room temperature for a couple of days or refrigerated for up to 4 days.

APPLE GALETTE

Steps:

• (This recipe also makes 2 pie crusts, which is perfect because pie dough freezes beautifully. Just pop one in the freezer and you're halfway to your next galette or other fall pie.)To make the pie crusts, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain.
• Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump.
• Remove the dough from the food processor and divide in half. Roughly shape each half into a disk about an inch thick. Place one half in the fridge until ready to roll out for the galette, and freeze the other half for later.
• Preheat oven to 375F and line a large baking sheet with a piece of parchment paper.
• Toss the sliced apples with the brown sugar, spices, and salt. Set aside.
• Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
• Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern like I did here.
• Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
• Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired.
• Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through.
• Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

RUSTIC APPLE GALETTE

Steps:

• For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
• If you do not have a food processor, cut the butter in with a pastry blender.
• Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
• For the filling: Preheat oven to 375 degrees.
• In a small bowl, combine sugars, salt, flour & cinnamon.
• Set aside.
• Put the apple slices in a bowl, add the lemon juice and give it a stir.
• Add the dry mixture and stir to coat.
• Add in the lemon zest, and another quick stir.
• Set aside.
• Roll out your pie crust.
• Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
• Pile your apples in the center.
• Simply begin folding the edges of the dough over the apples, gently pressing them into place.
• Dot the apples with the butter pieces.
• Bake the galette for 35-45 minutes, or until golden and bubbly.
• Allow it to rest and cool for 10 minutes or more before serving.
• The inside will ooze when you cut it, that's normal.
• Serve with ice cream or whipped cream.
• Enjoy!

RUSTIC FRENCH APPLE TART

Steps:

• Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
• Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
• Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
• Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
• Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
• Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
• Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
• While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
• Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
• Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
• Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
• Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

FRENCH APPLE GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

RUSTIC APPLE AND DRIED CHERRY GALETTE WITH CRèME FRAîCHE AND CARAMEL SAUCE

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)
• For filling:
• Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
• Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Crème Fraîche and Caramel Sauce.