Apple galette

Posted: November 6, 2013 in dessert
Tags: , , , , , , ,

There’s always a messy one in the relationship. You can have two very clean, very OCD people in love, but one of them will always be a little bit less orderly, automatically making them the messy one. In my relationship, I am sad to say that that person is me. I honestly don’t like being messy, and I really do try to be clean. After cooking up a storm, I’ll wash all the dishes in the kitchen, wipe down the counters, and the very moment I think I’m done, Jimmy will walk in to grab a glass of water and step on a pile of cookie dough that somehow (I never know how!) made its way to the floor. The best thing about Jimmy is that he tries to understand, and even tries to muster a “No, it’s what makes you cute,” when I am horrified that the glass I thought I had washed well has a grain of rice glued to the rim. (This is why I love our dishwasher. You can always blame a machine for f–king up.)

However, yesterday, I decided to break my usual thriftiness and sprang for a rolling pin when Jimmy found out the hard way that I had been using our wine bottles as a rolling pin for the pies I had been baking. “How did you find out?” I asked. He just smiled. I later found the wine bottle, newly washed, sitting in the dish dryer rack.

I’m pretty sure he doesn’t find it cute, and I also think I’ve developed his newfound interest in dusters, mechanical Swiffer, and cleaning supplies in general. But every day I try to notice dust I wouldn’t otherwise, meanwhile cooking up yummy things so it doesn’t hurt half as much when I leave a spill. This next recipe – apple galette – is for all the ‘messy ones’ out there, and their neater, better halves who clean up after them.

galette

I adapted the filling recipe from Ina Garten and the crust from Kitchen Gusto.

Crust:

  • 1.5 Tbsp. (23 ml) plain yogurt (or sour cream, crème fraîche, or buttermilk)
  • 2.5 Tbsp. (40 ml) ice water
  • ½ cup (63 g) flour
  • 2 Tbsp. (22 g) yellow cornmeal
  • ½ tsp. (2 g) sugar
  • ¼ tsp. (1 g) salt
  • 3.5 Tbsp. (50 g) unsalted butter, cold
    1. In a small bowl, mix the ice water with the yogurt. Place the mixture into the refrigerator or freezer while you work on the next few steps.
    2. Mix together the dry ingredients (flour, cornmeal, sugar, and salt) in a bowl until combined.*
    3. Cut the butter into 6 or so pieces, and add it to the bowl with your dry ingredients.
    4. Now, incorporate the butter into the dry ingredients, either with a pastry cutter or your fingertips. You’re done when the mixture resembles wet sand. Some of the pieces of butter can be larger than others, that’s perfectly fine.
    5. With a fork, gently stir in the yogurt/water mixture, a little bit at a time, just wetting the flour. When you’re done, you’ll have wet curds of dough.
    6. Turn the dough out onto a lightly floured work surface. Without overworking the dough, gather the wet curds together and form a disk about 6 inches across.
    7. Wrap the disk of dough in plastic wrap and chill in the refrigerator for a couple of hours, or for up to 3 days.
  • Filling:
  • Slice up four macintosh apples
  • Add two tbsp of sugar (more or less depending on how sweet the apples are)
  • two tbsp of honey

Fold the filling into the crust, then stick it in the oven at 400 degrees for 45 minutes.

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