Foodie Friday: Apple Galette with Cinnamon & Cardamom.
I LOVE GALETTE’S! (They sound much more fancy and time-consuming than they really are and yet are soooo delicious!!) This lovely french dessert (Or main course! They can also be made savory! One of my faves is asparagus and goat cheese!) is a free form pastry, filled with lovely fruit, sweetening, and spices. I basically make the dough and keep it in the refrigerator, then fill when I need a quick dessert (or dinner) with whatever I have on hand. A brief time in the oven and you look like a professional! Today, I had apples! Give this a whirl, I promise it will change your idea of the perfect pie!!! :)
Apple Galette with Cinnamon & Cardamom.
1 pre-made pastry dough (I like Ina’s!)
1 1/2 lb. apples (granny smith are best!)
1/2 cup sugar
3/4 tsp. cardamom
1 tsp. cinnamon
1 pinch nutmeg
1 pinch salt
2 Tbsp. flour
Juice of 1/2 a lemon
Cinnamon sugar for dusting
Egg wash, made by beating 1 egg with a splash of water
Preheat oven to 400 degrees (F).
Roll out dough on lightly floured surface until approx. 11 inches in diameter. Transfer to a baking sheet lines with parchment paper or silpat. (If you don’t do this, the pastry will stick and not come off cleanly!)
Peel apples and cut into 1/4 inch slices. Toss in large mixing bowl with sugar, cinnamon, cardamom, nutmeg, flour, lemon juice, flour and salt.
Pour apples onto the center of pastry, leaving at least 2 inches at the edges.
Cut the butter into large chunks and spread them out evenly over apple mixture.
Gently pull the dough over the apples, folding it over itself/pleating to form a circle (I will often use the egg wash to help secure these pleats!)
With a pastry brush, brush egg wash onto exposed dough and sprinkle liberally with cinnamon sugar.
Place in oven and bake for 35-40 minutes.
*Do not worry if the juices begin to leak through the cracks in the pastry!! This is a rustic dessert and imperfection is what makes is soooo pretty! :)
Remove and let cool for 10 minutes on tray, them gently slide off to finish cooling on a cookie cooling rack. This will prevent the galette from getting soggy.
Serve with ice cream or freshly whipped cream!!!
Enjoy and Happy Friday!!