Apple Galette


serves 8
recipe adapted from Canal House Cooks Every Day
For the crust:
  • 1 1/2 cups all-purpose flour
  • Pinch of salt
  • 8 Tbsp. cold unsalted butter, cut into small pieces
  • 2 tbsp. vegetable shortening

For the apple filling:

  • 8 apples, such as Honeycrisp or Jonagold
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 3 Tbsp. salted butter
  • 1/2 vanilla bean, halved lengthwise
  • 2 Tbsp. heavy cream

For the crust:

In the bowl of a food processor, combine flour, and salt. Add butter and shortening, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form the dough into a disc on a floured surface  wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

For the apple filling:

Peel and core the apples, then cut them into thick wedges. Put the apples into a large bowl and toss with the sugar and cinnamon. Melt the butter in a large skillet over medium heat, add the vanilla bean, then arrange the apple wedges in a single layer and cook, turning occasionally with a fork, until the apples are tender, about 45 minutes. Scrape the seeds form the vanilla pod into the skillet and spoon the pan juices over the apples. Remove the skillet from the heat.

Preheat the oven to 375 degrees F. Roll out the dough on a lightly floured surface into a 14-inch round. Roll the dough around the rolling pin and unfurl on a cold pizza stone or a large baking sheet.

Starting in the middle of the dough, arranged the apples in a tight circular pattern to about 3 inches from the edge. Spoon the pan juices over the apples. Fold the edge of the dough over the apples, pleating the dough as you go. Brush the dough with the heavy cream.

Bake until the crust is golden, about 45 minutes. Remove form the oven and allow to cool for 10 minutes before slicing.