Galette is the French word for a freeform rich, flaky crust filled with savory or sweet ingredients. I prefer the sweet, of course, so I tried this recipe a couple of weeks ago. It was good but I felt like it could be better so I have made a few changes to make it even better. You can use any type of apple that is suitable for baking. The recipe called for granny smith apples but, I found them to be too tart and weren't as soft as I would have liked. If you like, you can add walnuts but I thought it was better without them. This recipe is a nice alternative to apple pie with more of a rustic feel and topped with a homemade butterscotch sauce just sends it over the top.
Apple Galette with Butterscotch Sauce
Pastry:
1 1/2 C. flour
1 Tbsp. sugar
1/4 tsp. salt
1/2 stick of cold butter, cut into cubes
1/4 C. shortening
4 to 5 Tbsp. cold water
Filling:
4 baking apples peeled and sliced thin (McIntosh, Gala)
2 Tbsp. flour
1/3 c. brown sugar
2 Tbsp. sugar
dash of salt
1 tsp. cinnamon
To make pastry: Combine flour, sugar and salt in a bowl or a food processor. Cut the butter and shortening into the flour mixture with a pastry blender or pulse with processor until butter is about pea sized or smaller. Add the cold water and mix until dough starts to come together. Pour onto two sheets of plastic wrap that have been layed in a cross shape. The dough is delicate and will be easier to mold into a ball using the plastic wrap. Don't overwork the dough since it will become tough.
To make the filling: Place the sliced apples in a mixing bowl. Toss with flour, white and brown sugar, salt and cinnamon.
Roll the pastry into about a 10 inch out using the plastic wrap to keep it from sticking to the dough, using flour if necessary. Move the pastry onto a baking sheet lined wtih parchment paper or waxed paper. Gently place the apple mixture into the center of the dough. Carefully bring the sides of the pastry dough up, pleating it as you go around. There should be an opening in the center about 4 inches wide. Make an egg wash by beating one egg with about a Tbsp. of water. Brush the sides and top of the pastry dough and sprinkle with white sugar.
Bake in an 375* oven for about 30-35 minutes or until golden brown and apples are tender. If the exposed apples begin to get too dark just cover them with a small piece of aluminum foil.
Butterscotch Sauce: While the galette is baking, make this easy sauce. Or I suppose you could buy one that is premade but do me a favor sometime and just look at the ingredients listed on it. If you can't pronounce it then it isn't natural. This recipe really only contains a few ingredients and with practice it is not difficult to make.
1 C. brown sugar
1 stick of butter
1 C. heavy cream
1/4 tsp. salt
1/2 tsp. vanilla
In a heavy bottom pan, stir the brown sugar, butter, and heavy cream over medium heat. Bring to a boil and continue at a gentle boil for about 5 minutes. Remove from heat, cool slightly, and then add the salt and vanilla.
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