• Apple Time - 04

    From Dave Drum@1:18/200 to All on Tue Nov 8 14:43:48 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Galette
    Categories: Desserts, Fruits, Pastry, I scream
    Yield: 6 servings

    MMMMM---------------------------DOUGH--------------------------------
    1 1/2 c A-P flour; more for dusting
    2 tb Sugar
    3/4 ts Kosher salt
    8 tb Cold unsalted butter; in
    - small cubes

    MMMMM--------------------------GALETTE-------------------------------
    3 md Apples; cored, sliced
    1/2 c Light brown sugar
    1 tb Ground cinnamon
    1 lg Egg
    +=MIXED WITH=+
    1 tb Cool water; for egg wash
    Sugar; for sprinkling
    Vanilla ice cream; to serve

    MAKE THE PIE CRUST: To the bowl of a food processor, add
    the flour, sugar, and salt and pulse to incorporate. Add
    half of the butter and pulse until just incorporated,
    then add the remaining butter and continue pulsing until
    the mixture looks like coarse sand. Slowly drizzle in ++
    cup of ice water while pulsing just until a shaggy dough
    comes together. Lightly flour a clean work surface and
    turn the dough out onto it. Press gently together into a
    ball, then flatten into an even, 1-inch thick disk. Wrap
    tightly in plastic and refrigerate for at least 6 hours
    and up to 3 days.

    When you are ready to bake, light a wood fire: Use
    several large chunks of wood and some kindling to start
    the fire. Let the fire burn very hot until the flames
    subside and your wood has a nice base of embers beneath
    the actively burning wood. Nestle a large Dutch oven
    into the center of the embers and cover with a lid.
    Preheat for 30 minutes while you assemble the galette.

    MAKE THE FILLING: In a large bowl, toss together the
    apples, brown sugar, and cinnamon, then set aside.

    Line a large rimmed baking sheet with aluminum foil and
    set aside. Lightly flour a clean work surface. Retrieve
    the dough, unwrap, and using a rolling pin, roll to an
    even circle, about 1/8" thick. Transfer the circle to
    the lined baking sheet, then add the filling to the
    center, leaving a 2 1/2" border all around. Close the
    galette by slowly crimping the edges inwards while
    rotating the sheet pan, taking care not to cover the
    apples completely. Brush the surface of the dough with
    egg wash and sprinkle generously with sugar.

    Using an infrared thermometer, check the temperature of
    the Dutch oven (yougCOre going for 375+|F/190+|C). Carefully
    transfer the pot to a heatproof surface, then use the
    foil to slide the galette gently into the Dutch oven.
    Cover with a lid, then return the pot to the fire and
    bake until the bottom and sides are browned and
    caramelized, 10-15 minutes.

    FLIP THE GALETTE: Remove the pot from the fire and
    remove the lid. Use the foil to lift the galette out of
    the pot and onto a heatproof plate. Place a second piece
    of foil over the top of the pastry, then invert onto a
    second plate. Slide the pastry, open-side-down, back
    into the Dutch oven, cover, and continue baking until
    the open side is caramelized and bubbling, 5-10 minutes
    more. Remove the pot from the fire, uncover, and cool
    slightly. Using oven mitts, carefully invert the Dutch
    oven onto a baking sheet, and then transfer the galette
    to a wire rack to cool slightly. Serve the galette warm
    with vanilla ice cream.

    By Bryan ford

    RECIPE FROM: https://www.saveur.com

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