Recipes Sides:

Apple Rosemary Galette

Jamie Schmones
Apple Rosemary Galette

Ingredients

For the crust (pie dough):
All purpose flour- 7.5oz
Sugar- 1T
Salt- 1/2 tsp
Butter (very cold)- 6oz
Water (very cold)- 1/3 C

For the filling:
2-3 apples
1 T rosemary minced
juice of 1 lemon
1 egg
1 pinch kosher salt
1T flour
1 T granulated sugar
1 T raw sugar

The Prep

Pulse dry ingredients in food processor. Add 1/2 the butter, pulse a few times, and add the rest. Pulse until the texture is similar to peas. Add water in slow stream while pulsing a few more times The mixture should now hold a non crumbly clump.

Wrap in plastic wrap, and roll flat with pin. Let rest overnight in refrigerator (or at least 6 hours), or freeze for 1 month.

Depending on the size of your plums and apples (or any sliceable fruit), you’ll need 2-3 of each. Pit and core, respectively, and cut in half. Working with one half at a time, with cut side down, make 1/8″-1/4″ slices. Toss slices in the juice and zest of 1 lemon. Set aside.

Let dough come to a cool room temp and roll out in a 1/4″-1/2″ thick circle. Make an egg wash (1 egg, 1/2 tsp water, pinch of salt), and brush a light 1″ trim on the dough. Dust the center circle with a mixture of 1T flour, and 1T sugar (will prevent the galette from having a “soggy bottom”).

Place alternating slices of apple and plum on the flour/sugar mixture, starting with the tops of the slices touching the bottom of the egg wash trim for your outermost circle of fruit.Continue on until you have made a complete fruit slice circle. Repeat this for the inner second and third smaller rings, having fruit facing the opposite direction of previous ring. Add more fruit if necessary, as the more tightly the fruit is packed in, the prettier the galette

Once all the fruit has been placed, brush a thin layer of melted butter on fruit, and sprinkle with cinnamon sugar or plain white sugar (the fruit is naturally sweet, so use personal judgement on how much sugar to add, but enough that there can be a thin layer of caramelization on the fruit).

Fold the outer perimeter of the dough onto itself, with 5 folds, forming a star shaped galette. Brush the crust with your remaining egg wash, and sprinkle generously with raw sugar.If interested, finely mince 1 T rosemary and sprinkle on top of the fruit.

The galette can be immediately baked, or frozen and baked from frozen so the butter is nice and cold (my preference).

Preheat oven to 375F with sheet tray inside (this will get bottom of galette baking faster to prevent sogginess). Once to temp, carefully remove hot sheet tray, and place galette on tray on parchment. Bake on bottom rack. Bake for 25mins-1/2 hour and rotate. Checking in every 10 minute or so, bake until the fruit is juicy and bubbling, and the crust is golden. To check bottom of galette, using large offset spatula, lift galette gently from one side to see if bottom has light browning. If so, the galette is done.

Cool completely before slicing.

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