Lately I’ve been feeling very inspired by fall. The weather is definitely starting to change in Vancouver, the cozy fall sweaters are coming out and I’ve even had to pull my Hunters out for a day of pretty intense rain. Welcome to the west coast…the next 4-5 months will be mostly grey and gloomy but I’ll gladly take the milder temperatures over -40 degrees Celsius and 5 feet of snow!
So my mom visited from Whistler the other week and she brought us a bunch of little (but extremely delicious) organic apples from a farmer’s market. I ate through quite a few of them but I still had about 6 apples left so I decided to get my baking hat on and make something delicious.
I don’t have a Kitchen Aid mixer so I don’t get overly creative when it comes to baking but this recipe was simple and so darn delicious. I usually just stick to things I can whip up in a bowl without too many kitchen gadgets. I guess it’s time to up our kitchen game…
I’ll share the recipe and hopefully inspire you to get your baking hat on too. Ps. Sorry for the terrible photo of the finished product but it didn’t last long enough for me to photograph it properly.
For the pastry:
2 cups of whole wheat flour
1 1/2 teaspoons of brown sugar
1/4 teaspoon of Himalayan salt
1 stick plus 2 tablespoons of cold unsalted butter cut into small pieces
1/3 cup of ice cold water
For the topping:
4-6 apples (depending on size)
2 tablespoons of brown sugar
1/2 teaspoon of cinnamon
1 tablespoon of wildflower honey (you can also use regular honey)
1 tablespoon of cold unsalted butter cut into small pieces
In a food processor, combine the flour with the sugar, butter and salt. Process for about 5-8 seconds. Sprinkle the ice cold water in and process the pastry for about 10 more seconds. You’ll still be able to see the butter chunks and that ok! Transfer the pastry onto a large enough piece of wax paper, roll it into a ball, wrap it up in the wax paper and put it in the fridge for about 20-30 minutes.
2. In the meantime, peel and core the apples. Slice the apples in half and then into 1/4 inch slices. Set the larger 1/4 inch slices aside and chop the end bits up into small pieces. This will make the filling a little later on. You should use roughly half of the apple slices for the coarsely chopped apples. In a small bowl, combine the sugar and cinnamon.
3. Preheat the oven to 400 degrees.
4. Flour your kitchen counter or a surface to work on and roll out the pastry into a 12 inch by 14 inch rectangle. Transfer the rectangle pastry to a large baking sheet.
5. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the apples and decoratively arrange the apple slices on top. You could also get wild and use like a salted caramel or something!
6. Sprinkle the cinnamon/sugar mix over the apples and dot with the pieces of butter.
7. Fold the pastry edge up and over the apples to create a 1 to 1 1/2 inch border.
8. Bake the galette for about an hour or until the pastry is nicely browned. Transfer from the pan to a rack and let it cool.
9. This is optional, but you can melt some more butter (who doesn’t love butter!) and paint it onto the edges of the galette.
I used whole wheat flour in this recipe and thought that it was going to make it very dry but the filling actually makes it amazingly moist and sweet.
Let the pastry cool, cut it into slices and maybe, just maybe, serve it with some vanilla bean ice cream and enjoy. Trust me, you’ll be coming back for more!
Most importantly, I wanted to share this recipe because you really don’t need very many ingredients and it’s sure to be a crowd pleaser. I had everything that I needed kicking around the house.
I wanted to share my galette with others but sadly it didn’t last very long. This would also be a perfect treat at Thanksgiving dinner. Bon appetit!