Thursday, August 11, 2011
the apple galette from rachelchew on Vimeo.
Amazing video of the talented Rachel Chew from Elephantine. Currently obsess with her blog. Here is the complete recipe and OUR version of the french apple tart!
The Apple Galette (serves 2 to 4, depending) adapted from Too Much Food
For the dough
1 cup flour (I used a 50/50 mix of white and wheat)
1/2 teaspoon sugar
1/8 teaspoon salt
6 tbsp cold unsalted butter, cut into small pieces
chilled water, as needed (I used about 6 tbsp)
For the filling
2 medium apples peeled, cored and sliced
2 tablespoons unsalted butter, melted
1/4 cup sugar (more or less depending on how tart your apples are)
turbinado sugar for topping (optional)
For the dough, sift flour in a large bowl. Mix in sugar and salt. Cut in butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
When the dough is ready, roll out on a floured surface or on plastic wrap to a 14" circle about 1/8" thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400°F.
For the filling, place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle 2" from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired (I do this for added texture more than for sweetness).
Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla ice cream.
video & recipe: elephantine