Apple Galette

Directions

First, make the pastry. Cut the butter into large, thin slabs. Whisk together flour, salt, and sugar in a bowl. Toss the butter in the flour mixture and then pour it all onto your work surface. With a rolling pin, roll the butter out until flat. It will stick to your rolling pin and counter, use a bench scraper to clean it off as needed.

Once rolled out, use a bench scraper to bring everything into a pile. Pour the ice water on the pile and gently mix with your hands. Sprinkle the counter and rolling pin with extra flour as needed, and roll out the mixture with the rolling pin. Using a bench scraper, fold the dough over on itself in thirds, just like folding a letter. Slide the bench scraper under the dough and rotate it on the counter by 90 degrees. The dough will still be loose and crumbly, and that is ok.

Roll the dough out again, fold it in thirds, and then rotate.

Roll the dough out one last time. Fold the dough in thirds and then in half to make a thick square. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.

While the dough chills, prep the apple filling. Peel, core, and slice 3 granny smith apples fairly thin. In a small bowl combine 1/4 cup sugar, 1/2 tsp cinnamon, and 1/8 tsp apple pie spice and stir together. In a separate bowl, combine 3 T flour, 2 T sugar, and 1 1/2 T butter with a pastry blender or forks until it looks similar to clumps of wet sand.

Once the dough is chilled, roll it out on a floured surface into a 1/8 - 1/4 inch thick rectangle. Gently roll the dough onto your rolling pin and transfer to a parchment lined baking sheet.

To fill the galette, start by forming the largest circle of apples on top of the pastry, leaving about two inches of dough around the outside edge. Lay the apples very close to or even slightly overlapping each other. Sprinkle the top generously with the spices and crumble topping. Add a second ring of apples in the middle that overlaps the inside half of the first ring. Sprinkle on more spices and crumble. Add a final ring of apples in the middle and sprinkle the top with the spices.

Trim the long ends of the pastry to create a 2 inch circle of pastry around the filling. Fold the edge of the pastry up and over the apples, slightly overlapping pastry with each fold until the circle is complete. Brush the pastry with an egg wash and bake at 375 degrees for 35-40 minutes.

Enjoy!