Apple Nectarine Galette

Man oh man this is such a busy week at work. I’m afraid I won’t get many posts in this week. But there is a light at the end of the tunnel and October looks to be a quieter, gentler month (fingers crossed).

Thankfully, over the past weekend, I was able to lay low – no Dutch oven events, dog trials or other urgent matters – and got a chance to make something I have wanted to make in a long time. A galette.

What exactly is a galette? Basically a French freeform pastry, almost like a very rustic open-faced pie. The crust is slightly denser than pie crust and often filled with fruit of the season.

I had some Fuji apples and a very lonesome nectarine begging to be eaten, so they became my fruit of choice for my galette.

I found an apple galette recipe online and adjusted it to include the nectarine. I also reduced the amount of brown sugar, since I was using Fuji apples, which are pretty sweet. If you use tart apples, like Granny Smiths, then bump up the amount of brown sugar.

Ingredients
1 1/2 cups all-purpose Flour
1 Tbsp. granulated Sugar
1/4 tsp. Salt
1/2 cup plus 2 Tbsp. cold Butter
1/2 cup walnuts
1 large Egg Yolk, lightly beaten
1 large Egg, beaten to blend with 1 Tbsp. Water
2 to 3 Apples, peeled, cored and sliced
1 Nectarine, sliced
1/4 cup firmly packed Brown Sugar (not pictured*) – use 1/2 cup Brown Sugar if using tart apples
1/4 tsp. ground Nutmeg (not pictured*)

*In my haste and excitement, I forgot to include the brown sugar and nutmeg in the photo.

Combine the flour, granulated sugar and salt in a bowl.

Cut 1/2 cup of butter into pieces and work into the flour mixture

until it resembles coarse meal.

Add the egg yolk and 4 Tbsp. of cold water, one Tbsp. at a time, into the mixture.

Mix until you can form a ball.

Place the dough on some cellophane and flatten it into a disc.

Wrap up the dough and chill in the fridge for 1 hour.

While your dough is chillin’, spread the walnuts in a baking pan (over parchment, if you like) and bake at 375 degrees in an oven for about 6 to 8 minutes, until slightly golden brown. Chop coarsely.

While your dough is still chillin’ and your walnuts are getting toasty, melt the remaining 2 Tbsp. of butter in a cast iron skillet.

Add apples and stir often over medium heat for about 10 to 12 minutes, until slightly softened and brown at edges.

Sprinkle brown sugar and nutmeg over apples.

Stir for about 5 minutes until liquid is bubbly and syrupy.

Add the nectarine

and the walnuts. Combine and remove from the heat.

Lay out the chilled dough on a lightly floured surface. Lightly flour a rolling pin.

Roll out the dough until it is about 12 to 15 inches in diameter. No I did not measure this. Just wing it. It’s rustic, remember?

Transfer the dough onto a parchment-lined cast iron pizza pan.

Pile the fruit filling in the center. Be sure to leave a couple of inches around the edges.

Gently fold edges around the fruit filling, pleating as you go, leaving an opening of about 3 to 4 inches wide in the center. (Again, I did not measure this. Mon dieux…rustique!)

Combine an egg and 1 Tbsp. of water to create an egg wash. Brush it along the edges of the crust.

Bake in a 375-degree oven for 40 to 45 minutes until the pastry is golden brown and apples are tender when pierced. Transfer the galette with the parchment paper onto a wire rack to cool.

Sprinkle the galette with powdered sugar and serve while warm. Try it with vanilla ice cream or whipped cream. Tres bien!

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