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Apple Galette A galette is almost the same as a tart, except that a tart is made in a flan ring or quiche pan, whereas a galette is free form. The tart also tends to be thicker than the galette, which is thin, large, and crusty, like a pizza. A galette is ideal for dinner parties, because it can be cooked ahead, and it keeps well, looks good, tastes good, and is easy to eat. It should be eaten at room temperature, not cold. Apples and pears work well in galettes. Fruits that give off a great deal of liquid, such as rhubarb, plums, and cherries, can be used but require an adjustment. To compensate for the liquid, mix a few tablespoons of flour and sugar and spread the mixture on top of the dough before arranging the fruit. During cooking the mixture will absorb the juice and keep it from spilling all over the oven. The most common mistakes in making the galette are using too much apple and making the dough too thick. The dough, pate , should not be more than 1/8 inch thick, and a few apples spread out or fanned on top in one layer are sufficient. Do not remove the galette from the oven too soon; it should be very well cooked, from 65 to 75 minutes at 400 degrees. It should be very crusty, thin, and soft inside. Do not worry about the discoloration of the apples after you peel and arrange them on the dough. The discoloration will not be apparent after cooking. 1/2 recipe pate brisée (see recipe) 5 large apples 1/4 cup sugar 3 tablespoons butter, cut into small pieces 4 tablespoons apricot preserves 1 tablespoon Calvados or Cognac (optional) Make pâte brisée. Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits roughly on a cookie sheet—approximately 16 X 14 inches. (The best cookie sheets are made of heavy aluminum that is not too shiny.) If the dough is not thin enough after you lay it on the cookie sheet, roll it some more, directly on the sheet. Peel and cut the apples in half, core them, and slice each half into 1/4-inch slices. Set aside the large center slices of the same size and chop the end slices coarsely. Sprinkle the chopped apple over the dough. Arrange the large slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower. Cover the dough completely with a single layer of apples, except for the border. Place smaller slices in the center to resemble the heart of a flower. Bring up the border of the dough | and fold it over the apples. Sprinkle the apples with the sugar and pieces of butter, and bake in a 400-degree oven for 65 to 75 minutes, until the galette is really well browned and crusty. Slide it onto a board. Dilute the apricot preserves with the alcohol (or use 1 tablespoon of water if the jam is thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon. Some can also be spread on the top edge of the crust. Follow the design so that you do not disturb the little pieces of apple. Serve the galette lukewarm, cut into wedges. Potato Galette A galette isn't necessarily a dessert. The same pâte brisée dough covered with tomatoes, sliced onions, olive oil, garlic, and olives is a standard pissaladiere, a specialty of the south of France. Here is another example, a potato galette, that's wonderfully crusty and thin and quite special. It can be served instead of Yorkshire pudding with a rib roast or a roast leg of lamb, or anywhere a potato dish would go well. It is excellent as a main course on a buffet for a brunch or lunch with a garlicky salad. A successful potato galette has an extra-thin crust and thin slices of potato. Be sure to cook it well. 1/2 recipe pâte brisée 1 tablespoon butter 1 tablespoon oil 1 pound potatoes, peeled, cut into very thin slices, washed, and dried 1/2 cup heavy cream Roll out the pâte brisée as indicated for the Apple Galette, about 1/16-inch thick and in a 1 3-inch circle. Place on a large cookie sheet. Melt the butter in a skillet and add the oil. Add the potato slices and sauté for 3 to 4 minutes on high heat until the slices start to look transparent and a few are slightly browned. Let cool a few minutes and spread the potatoes on the dough. Fold over the border of the dough as for Apple Galette. Bake in a 400-degree oven for approximately 45 minutes, until it is nicely browned. Spread the cream on top and bake for another 15 minutes. Serve lukewarm in wedges. 12 SERVINGS Return to Top |
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