APPLE GALETTE - FROM CELEBRITY CHEF LAURA CADLER

 

I saw Laura Cadler of French Food at home, made this galette, look;s so tempting and easy to prepare. I have some green apples and I batch of it. To me this galette is another version of apple pie and nlet's check out what is actually galette and what else can be made with galette. I excerpted this information from bakingbites.com

Galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind. The term galette typically refers to a free form tart that is made with a flaky pasty crust. These tarts are not molded in tart pans. Instead, filling is placed directly on top of a sheet of rolled out pastry and the edges of that pastry are folded up and around the filling. The tart becomes crisp during baking and the dessert, as a whole, manages to be both rustic and elegant at the same time.

Galette is also the American term for an easy free-form tart filled with whatever fruit you can imagine. It can be savoury and sweets. Most often fruits are the favourites fillings for this galette, plums, blackberries, pears, apples and all kinds of berries and fruits.

It is easy to prepare you simply need to roll your pastry out onto a parchment-lined baking sheet (flaky pie pastry will work well) and pile thinly sliced, lightly sweetened fruit in the center of the pastry, leaving a border around the edges. Fold up excess pastry to cover the fruit slightly, then bake until the pastry is brown and crisp. Stone fruits, such as the peaches  make excellent galettes, so do  berries and even grapes.

Serve with cream or even ice cream...it's heavenly delicious.

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Apple Galette

Pastry

150 g Flour

¼ teaspoon Salt

1 tablespoon Sugar

110 g Butter cut into pieces

½ teaspoon Vanilla

40 ml ice-cold Water

Put the flour, salt, and sugar in a large bowl.

Add the butter pieces and pinch with the fingers to create a crumb texture.

Make a well in the middle, and pour in the vanilla and water. 

Quickly work in the flour to create dough.

Do not over-mix.

Pat into a disk, wrap in plastic, and refrigerate 15 minutes.

Filling

4 tablespoons brown sugar more to taste

1 tablespoon Flour

½ teaspoon Cinnamon

6 Apples peeled, cored, and sliced

1 tablespoon Butter optional

Heat the oven to 450°F/230°C.

Roll the pastry into a round and lay on a baking sheet.

Stir together the sugar, flour, and cinnamon in a bowl.

Toss in the apples to coat, and dump onto the pastry.

Dot with the butter.

Bring the edges of the pastry up over so they lay in, rough-edged, on the apples.

They won’t cover the apples completely.

Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.

Tertarik dengan celebrity Chef Laura Cadler dari French Food At Home membuat galette ini saya pun,kebetulan epal banyak di rumah...daripada terbuang nanti saya buat galette ini. Galette ini adalah perkataan Perancis yang bermaksud pastri bulat dan leper. Biasanya disikan dengan inti buah-buah seperti epal, berries, peach, plum dan aprikot. Boleh juga dibuat yang pedas. Sedap dimakan bersama krim atau ais krim. membuatnya mudah aje..buat pastri seperti biasa, leper dan bulatkan pastri lepas itu letakkan buah-buahan yang digaulkan dengan sedikit gula dan percikan mentega. Lipat seluruh bulatan patri, sapu kuning telur dan bakar. Bagi saya inilah cara yang paling mudah..menggantikan epal pie.

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