Apple Walnut Galette

posted by jewel 10-04-100 6:31 PM

Apple Walnut Galette

For dough:
2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
1/3 cup very cold water

For filling:
1/2 cup sugar
2 tablespoons plus 1 1/2 teaspoons flour
1 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
Pinch ground cloves
Pinch salt
2 1/2 pounds apples, peeled, cored and cut into 1/2-inch slices
1 teaspoon vanilla

For topping:
2 tablespoons heavy cream or milk
4 tablespoons walnuts, finely chopped
2 tablespoons sugar

To make dough: Combine flour, sugar and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Drizzle water over the crumbs and process until dough is moist (it will still be crumbly). Dump dough onto a clean work surface and shape into a 6-inch wide disk. Wrap and refrigerate until firm, at least 1 hour.

Heat oven to 400'F.

Filling: In a large bowl, whisk sugar, flour, cinnamon, lemon zest, cloves and salt together. Add apples and vanilla and toss to combine. Set aside.

On a lightly floured surface, roll the dough to a 15-inch circle. Trim off excess dough to form a 14-inch circle. Transfer the dough to a parchment-lined jelly roll pan, allowing dough to hang over the edges of pan.

Pile filling into center of dough, leaving a 3-inch rim of dough. Fold the dough edge up and over the filling, pleating the dough as you go.

To make topping: Brush dough with heavy cream and sprinkle walnuts and sugar over galette, pressing lightly. Bake until apples are tender and the crust is browned, about 45 minutes. Serve warm or at room temperature.

Yields 8 servings.

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