City Palate

The Travel Issue - March April 2017

Julie Van Rosendaal's Sauted Apple Galette with a White Cheddar Crust
Nov/Dec 2011

Crust:

1-1/3 c. all-purpose flour

1 T. sugar

1/4 t. salt

1/4 c. cold butter, cut into pieces

1/4 c. cold shortening, cut into pieces

1/2 - 1 c. grated old white cheddar cheese

2 – 4 T. ice water

Filling:

1/4 c. butter

3 lbs. tart apples, like Granny Smith, cut into 3/4-inch pieces (leave the peel on)

1/2 c. sugar

pinch of salt

Crumble:

1/2 c. all-purpose or whole wheat flour

1/2 c. brown sugar

1/4 c. butter, cut into pieces

1/4 c. flaked hazelnuts

To make the pastry, whisk together the flour, sugar and salt in a large bowl. Add the butter, shortening and cheese and, using a pastry blender, blend the mixture until it resembles coarse meal with lumps of fat about pea size. This can also be done in a food processor.

Drizzle 2 T. of water over the mixture to make a soft dough that comes together when stirred. Bit by bit add more water if needed. Gather the dough into a ball, flatten it and wrap in plastic wrap. Chill for at least a half hour. Roll the dough out on a lightly floured surface into a 14-inch circle – don’t worry about it being perfect, it’s supposed to look rustic. Drape the dough over the rolling pin and transfer to a parchment-lined, rimmed baking sheet (or a pizza stone) and refrigerate while you make the filling and crumble.

Make the filling by heating the butter in a large skillet over medium-high heat. When the foaming subsides, add the apples and cook until they start to release their juices. Sprinkle sugar and salt overtop. Cook them for another 10 minutes, stirring often, until the moisture evaporates and the syrup thickens and the apples start to turn golden. Transfer to a bowl to cool.

To make the crumble topping, blend the ingredients in a bowl or food processor until well combined and crumbly.

Preheat the oven to 375°F. Pile the cooled apples onto the pastry, mounding in the middle and spreading to within 2 inches of the edge. Fold the pastry over the filling letting it pleat where it wants to. If you want, brush the folded-over part with a little milk and beaten egg and sprinkle with coarse sugar. Scatter the crumble overtop of the exposed filling. Bake the galette for 45 minutes, or until bubbly and golden. Let cool at least 10 minutes before sliding it carefully onto a cutting board to serve. Serves 8 to 10.



Desserts