Apple Galette

Do you want to know what satisfaction is? Satisfaction is eating a slice of Galette a day after it’s been made. It’s given you enough time to seperate yourself from the cooking process, so you can judge it, not based on if was in the oven long enough, or if you could have made the crust more efficiently. No, now you can judge based solely on the fact whether you like it or not.

I have judged my galette, and it was good!

  • 1/2 of Pâte Brisée
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon raw sugar
  • 2 Large Granny Smith apples, peeled, cored and sliced into 1/8″ pieces
  • 3 Tablespoons raw sugar
  • 1/8 teaspoon cinnamon
  • egg whites from 1 medium egg

Pre-heat the oven to 450 degrees F.

On a cooking sheet, hopefully with no sides, roll out pâte brisée until it’s about 1/8 inch thick (the size of a good pizza crust).

Take butter, and melt it over medium heat. Do not clarify the butter. Once melted, brush butter once over rolled out pâte brisée. Set aside remaining butter for later use.

Sprinkle 1 tablespoon of sugar on butter. Place slices of apple in the center of the rolled out pastry-dough in a concentric pattern, leaving at least 1 inch of pastry showing on the edge. Fold the border of the dough over the apples. Brush or drizzle all but 2 teaspoons of the remaining butter over the apples. Sprinkle the remaining sugar and cinnamon over the apples as well.

Brush the showing dough with egg white, and place in the oven.

Bake the galette for 18 minutes. At 18 minutes, reduce the heat of the oven to 350 degrees F. Bake until pastry is golden brown, between 20 to 30 minutes.

Remove from oven and allow to cool. Pour remaining butter over the apples and slice and serve.

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