My Uncle Sal and Uncle Dave have an unknown apple tree in front of their home. The variety of apple is up for question. It is kind of small and colored like a Gala, yet the skin is somewhat tough; it is tart like MacIntosh but not green or nearly as large. Anyhow, they are ripe and needed to be picked. They ended up with a large basket of them on their front porch with all of them up for grabs. When I was there for dinner the other night we took some home and my husband and I have been snacking on them. I was looking at them on my dinning room table yesterday and felt they were asking to be baked with. With some extra pate brise I had in my refrigerator I made a galette that not only made my apartment smell fantastic but tasted wonderful. I really love autumns little treasures.
Apple Galette (serves 6)
4 small to medium apples (peeled, cored and thinly sliced)
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp vanilla extract
1/2 tbsp butter (sliced thin)
Pate Brise (recipe to follow) *at least 1/3 to 1/3 of the recipe
Egg Wash (one egg and 2 tbsp cream whisked together)
First, set your oven to 375 degree. Place your apples, sugar, cinnamon, cardamom, and vanilla in a bowl and toss well.
Next, on a floured surface place your portioned out pate brise dough. Working quickly (you want to keep your dough chilled - this keeps your dough flaky and delicate) roll your dough out to about 9 to 10 inches round. While rolling out your dough, keep rotating it to ensure it stays even and gets worked from all angles. If it is not an exact circle that is fine...this is a free formed dessert!
Then, place your dough round on a baking sheet and lightly egg wash the rim of it. In the center of your dough pour your apple mixture in. Working around your apple filling fold the rim of your dough over the apple mixture (about 1 - 2 inches over your filling). Place your sliced butter over your apple filling. On the folded rim of the dough lightly egg wash it and you may sprinkle it with sugar if you wish.
Finally, place your Apple Galette in the oven and bake about 30 - 45 minute rotating it half way though. You want the filling to be golden brown, and bubbly. Remove from the oven and cool about 20 minute before cutting and serving. It is always good with vanilla ice cream or freshly whipped cream!