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Tuesday, June 26, 2012

Apple, Craisin & Walnut Galette

So a galette is pretty much a free form pie. Okay, it's a lazy pie. It's all the deliciousness of a pie crust and the filling, without having to make it fit the pie tin and making a top crust. 

Having said that, I don't feel the slight bit guilty for making a galette. In fact, it's the perfect, quick, rustic end to a home cooked meal and it seems much less work and much less daunting than making a pie. You can fill it with whatever your heart desires, or whatever you have just kicking around in your fridge. Some great examples would be frozen fruit tossed in some cornstarch and sugar, some fresh sliced peaches or apricots, or a thick spread of your favorite jam.

Oh, and the best part is, there is no leftover, wasted dough. Nope, you roll it all out, put on your filling, and just fold it over. Easy as pie!

Apple, Craisin & Walnut Galette
Makes 1 Galette

For Whole Wheat Pastry Crust
1 1/4 cups Whole Wheat Flour
1/8 tsp Salt
1/2 cup Butter, cut into cubes
3 tbsp Ice Water
(**In this case, I made a whole wheat pastry crust, but you could use a the same recipe with white flour)

1 Egg beaten with 1 tsp of water (Eggwash)

For Filling
2 Apples, sliced
Zest and Juice of 1 Lemon
1/2 cup Walnut Pieces
1/3 cup Craisins
1/4 cup Brown Sugar
3 tbsp Plain Yogurt
2 tbsp Butter

Preheat oven to 375 degrees Fahrenheit.

Make Pastry Crust
In a food processor, mix together flour and salt. Add butter and pulse until the mixture resembles a course meal. Slowly add the ice water, pulsing just until the dough starts to stick together in a ball. Remove the dough from the processor, form into a ball, wrap in plastic wrap and refridgerate for at least 30 minutes before rolling out.

Filling and Baking
In a bowl, stir together apples, lemon juice and zest, walnuts, craisins and brown sugar.

Roll out pastry dough to about 1/4 cm thickness. Place on a a parchment or greased baking sheet. Put the yogurt on the dough and spread in the centre, leaving a 2 inches border around the edge of the crust clear. Place the apple mixture on top of the yogurt. 

Rustically fold over the borders of the pastry (about 1 to 1 1/2 inches all around), pressing down to seal it around the filling. Brush with the egg wash. Place spots of the butter onto the filling. Bake for 35-40 minutes until golden brown and bubbly.

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