City Palate

The Entertaining Issue - November December 2017

Rustic Apple Almond Galette with Caramel Sauce
Rustic Apple Almond Galette with Caramel Sauce.html

Rustic Apple Almond Galette with Caramel Sauce

Sept/Oct 2012

From Judy Wood, Meez

Galette:

1/2 lb. puff pastry

5 T. butter

4 apples, cored, peeled and sliced

1 lemon, juice and zest

2 T. sugar

Roll the pastry into a circle 1/8-inch-thick and place it on a baking sheet. Using a fork, poke the bottom of the pastry leaving a 1-1/2- to 2-inch border. Place it in the fridge or freezer.

In a fry pan, melt 4 T. butter and add the apples, lemon juice and zest, and 1 T. sugar. Sauté for 5 to 7 minutes, or until golden. Place the apples in the centre of the pastry and fold up the outside edges over the apples. Brush the folded over pastry with the remaining butter, melted, and sprinkle with sugar. Set aside and make the crumble.

Crumble:

1/2 c. rolled oats

1/4 c. almonds, lightly toasted and chopped

1/4 t. cinnamon

2 T. brown sugar

1 T. flour

3 T. soft butter

1/2 c. crystallized ginger, chopped (optional)

Preheat the oven to 350°F. Mix together the oats, almonds, cinnamon, sugar, flour and butter. If you’re using it, add the ginger. Mix together well. Spread the crumble on top of the apples and bake the galette for 35 to 45 minutes, or until golden brown. Serve warm or at room temp drizzled generously with caramel sauce – recipe below – and a side of good vanilla ice cream or gelato. Serves 8.

Caramel Sauce:

Put 1-1/3 c. sugar in a heavy saucepan with 3/4 c. water and bring to a low boil. Cook the mixture, stirring, until the sugar is golden. Remove the saucepan from the heat and carefully whisk in 1/2 c. whipping cream. Stir over medium heat until the mixture thickens a bit and makes a sauce. Allow the sauce to cool and serve at room temp drizzled over slices of galette.