Thyme Scented Apple Galette Food

THYME-SCENTED APPLE GALETTE

Steps:

• In a bowl stir together flour, confectioners' sugar, and salt. With a pastry blender or fingertips blend in butter until mixture resembles coarse meal. In a small bowl stir together egg yolk and cold water. Add yolk mixture to flour mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with. Scrape dough together to form a ball and flatten to a 1-inch-thick disk. Chill dough, wrapped in plastic wrap, 30 minutes.
• Halve and core apples (do not peel) and cut crosswise into 1/4-inch slices. In a large bowl toss apple slices gently with wine.
• Preheat oven to 400°F.
• On a lightly floured surface roll out dough to a 15-inch round and transfer to a large baking sheet. Fold in edge 1 inch all around to form a border.
• Arrange apple slices on pastry round in overlapping concentric circles. Brush apple slices and pastry border with wine remaining in bowl and sprinkle with sugar.
• Bake galette 45 minutes, or until apples are tender and pastry border is golden. Cool galette on baking sheet on a rack.
• In a small saucepan simmer wine with jelly and thyme until liquid is reduced by half, about 15 minutes.
• Remove thyme with a slotted spoon and brush hot glaze generously over apple slices. Garnish galette with thyme sprigs and leaves.

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.

THYME-BAKED APPLE SLICES

Steps:

• Place cider in a large saucepan. Bring to a boil; cook until liquid is reduced to 2/3 cup, 18-20 minutes. Remove from heat; stir in butter., Peel and cut each apple into eight wedges. In a large bowl, toss apples with 1/4 cup of the reduced cider and 3 teaspoons thyme. Transfer to a foil-lined 15x10x1-in. baking pan. Bake 10 minutes., Drizzle with remaining reduced cider. Bake until tender, 12-15 minutes longer. Sprinkle with remaining thyme.

SAUTEED APPLES WITH THYME

Steps:

• Core apples. Cut each apple into 8 wedges; halve wedges crosswise.
• Heat 2 tablespoons butter in a large skillet over medium heat. Add apples and 1 teaspoon each fresh thyme leaves and grated lemon zest; season with coarse salt and ground pepper. Cook, tossing occasionally, until apples are just tender when pierced with the tip of a paring knife, 3 to 5 minutes.