Monday, November 10, 2008

Apple Galette

A simple recipe; so simple even I can follow it!

First, peel, core, and slice about 7 apples. It helps if you have a medieval torture device handy.

Next, roll out 17 ounces (one package) of puff pastry until about 1/4 inch thin, and cut it into ten 5-inch diameter circles, like I did above. Chill the pastry for half an hour and then neatly brush it with an egg wash made with one egg yolk and 2 teaspoons of water. Be careful not to let the egg wash spill all over the place. If this happens, start over.

Once you've started over and there is no spilled egg wash still clearly visible next to your (clearly) 5 inch circular pastry divots, take a small package of almond paste (not marzipan, the other stuff) and divide it into 10 bits (little balls), and flatten them between sheets of wax paper. Then apply the paste circles to your pastry circles like cheese on a hamburger.

Divide the apple wedges evenly between your ten (not two) pastries, approximately 25 wedges each. Then sprinkle the galettes with lemon juice. If you don't have lemon juice, and are really silly, use organic limeade apparently. I mean, I did, and it was fine.

With pesto pasta in the background (see previous blog entry for instructions on making parsley pesto), spice your galettes liberally. I used freshly ground nutmeg, freshly ground cloves, and pre-ground cinnamon that has been passed down in my family for generations of a brand not sold in stores since the 80s. Fresh cinnamon would also work. Dust your galettes with confectioners sugar. If you like, you could create a caramel sauce for the galettes, but it isn't required (especially if you forgot to buy cream).

Bake at 400 degrees until the pastry is fluffy and flaky in the middle and golden brown around the edges. If you achieved the correct thickness of pastry, this should be 16-18 minutes. If you used limeade instead of lemon juice and also used way too much, the middle might be a little mushy, but still quite tasty.

Serve with the caramel sauce if any and vanilla bean ice cream (yum). Garnish with mint, or, if you just want to take a picture, you can use flat leaf parsley. The color is the main thing for picture taking.

This is a delicious and easy recipe (except for the apple prep, but that's what the device is for), and I highly recommend it. Despite the fact that I am apparently totally inept at contorting puff pastry into 10 5-inch circles (that poor poor galette on the right...), my results were quite yummy and I imagine yours will be even better.

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