Apple Galette

Apple pie might be the classic heart-warming American dessert, but our recipe uses a French technique to make what’s called a galette—a kind of free-form pastry that’s as tasty as it is unfancy.

ACTIVE TIME: 1 HOUR    | TOTAL TIME: 1 HOUR, 35 MINUTES    | MAKES 8 SERVINGS

Equipment

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Cutting board
Sharp knife 
Medium-sized bowl
Measuring cup
Measuring spoons
Plastic wrap
Baking sheet
Rolling pin 

Ingredients

For the dough

1⁄2 cup all-purpose flour
1⁄2 cup whole-wheat flour
1⁄4 teaspoon kosher salt
6 tablespoons unsalted butter (chilled or frozen and cut into 6 pieces)
ice water (up to 1/4 cup)

For the filling

3 tart apples, peeled, cored, and thinly sliced (about 3 cups)
2 tablespoons plain yogurt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon vanilla extract
1 1⁄2 tablespoons all-purpose flour

Instructions

Make the dough:

  1. Put the flours, salt, and butter in the bowl and massage them together with your fingers until the mixture looks like little round lumps. Be patient; this will take a little while to get the hang of and to do.


  2. Add the water, 1 tablespoon at a time, massage some more, and form into a ball. Flatten the dough into a large disc, cover with plastic wrap, and refrigerate 1 hour.


Make the filling:

  1. Put the apple slices, yogurt, cinnamon, and vanilla in the bowl you just used to make the dough, and mix well.


  2. Turn the oven on and set the heat to 400 degrees.


Assemble the tart:

  1. Take the disc out of the refrigerator and put it on the baking sheet. Using the rolling pin, roll the dough into a 15-inch circle (it doesn’t have to be exact). Sprinkle 1 tablespoon of flour in the center, leaving a 2-inch border all around. Spread the apple mixture evenly over the flour, arranging the slices so they overlap.


  2. Fold up the dough border to partially cover the fruit and pinch and seal the corners where possible.


  3. Once the oven temperature has reached 400 degrees, carefully put the baking sheet in the oven and bake until the crust is lightly browned and the fruit is bubbling, 35-50 minutes. Set aside to cool a bit and serve warm or at room temperature.