Directions

• DOUGH**
• Sift the Flour, Sugar, and Salt together on to a clean work surface. Slice Butter into long thin planks. Toss the butter with the flour to coat.
• Use a rolling pin to flatten and combine the butter and flour. Use a bench scrapper to fold the butter / flour over itself. Contuinue to work with the rolling pin and bench srcraper until the flour is mostly absorbed. Add 1 tsp of ice cold water at a time if dough isn’t coming together. Use your knuckles to further press everything together without allowing the butter to warm too much. The dough should be dry and shaggy and some dry bits may fall off. Form the dough into a flat disc, wrap with plastic, and refrigerate for 30 minutes.
• Unwrap and place the dough on a well floured work surface. Use your rolling pin as a hammer to pound the dough flat – to about half it’s thickness. Dust with flour as needed and roll the dough out, turning 1/4 turn often, into a circle about 1/4 inch thick. The dough should be about 14 inches round. Don’t worry about misshapen parts, you can easily tear dough from one area and move it to another.
• Line a large baking sheet with parchment paper. Roll the dough around the rolling pin to transfer it to the baking sheet. The dough should extend over the sides.
• FILLING
• Preheat the oven to 400°F.
• Wash and peel 4 Golden Delicious Apples. Cut them in half and use a pairing knife to remove the center core. Thinly slice the apples about 1/4 to 3/8 inch thick. Fan the apples out and arrange them in the cetner of your dough.
• Cut the butter into half inch cubes. Top the apples with the butter, salt, brown sugar, and pumpkin spice (or cinnamon).
• Prepare an egg wash by wisking 1 egg with 1 tbs cold water.
• Going all around the outside of the galette, use the parchment paper to bring the dough up and over the apple filling. Use your hands to gently press the dough into shape. Tear away extra large pieces of dough and use them to fill in any gaps where dough is missing. Use the egg wash as a glue.
• BAKING
• Once the gallete has met your rigourous quality control (don’t foget this should look rustic – dont over think it!) you can brush egg wash around the outside of the dough. Place in a preheated oven and bake for 40-50 minutes or until the edges of the dough begin to darken.
• Remove the Apple Galette from the oven and allow to rest for at least 15 minutes for the filling to cool and solidify. If dusting with powdered sugar, allow to rest to room temp so the sugar doesn’t melt.
• SERVING
• This gallete can be served at room temp, slightly warmed, or chilled. I think it’s best slightly warmed with a scoop of vanilla ice cream on top so it just barely starts to melt into the nooks and crannies. I also like an extra dusting of Pumpkin Spice over the ice cream.