Apple Walnut Galette Recipes

APPLE-WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the flours, oats, baking soda, baking powder, salt, and cinnamon.
• Using a stand mixer or hand mixer, beat the butter and honey on medium speed for 1 minute, or until creamy. Add the egg and vanilla and beat on medium speed until smooth, about 1 minute.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go. Stir the apple and walnuts into the batter.
• Drop 1 tablespoon of dough at a time onto a baking sheet lined with parchment or a silicone baking mat, keeping space between the cookies (see Cook's Note). Bake for 12 minutes, or until golden. Remove to a cooling rack and serve.

APPLE-WALNUT GALETTE

Steps:

• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
• Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
• Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
• Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.

APPLE WALNUT GALETTE

Steps:

• Line 2 sheet pans with parchment. In a large bowl combine the lemon juice and apples and toss together.
• Heat a large, heavy frying pan over high heat and add the butter. Wait until it becomes light brown and carefully add the apples and 1/4 cup of the sugar. Do not add the apples until the pan and the butter are hot enough or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, 1/2 teaspoon of the cinnamon and the nutmeg, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the walnuts, then scrape out onto one of the lined sheet pans and allow to cool completely.
• Remove the pastry from the freezer and place it on the other parchment-lined baking sheet. Leave to thaw while the apples cool, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
• Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the apples on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the crust is nicely browned and the apples are sizzling. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.

APPLE & HAZELNUT GALETTE

Steps:

• First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers - if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.
• If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.
• Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together - don't worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
• Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream. Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.

DEEP-DISH HONEY APPLE GALETTE

Steps:

• Make the crust: Combine flour, sugar and kosher salt in a large bowl, and use your hands to mix well.
• Add the butter to the bowl, and use your palms and fingertips to smash the pieces into the flour until you've got large, flat butter pieces that are evenly distributed among the flour. Pop the bowl into the freezer for 5 or so minutes.
• Combine vinegar and 1/3 cup water, and drizzle over the flour-butter mixture. Like you're running your hands through sand, deliberately yet delicately mix the water into the flour/butter mixture. Resist the urge to add more water until you see that it's absolutely necessary, and even then, use only an additional tablespoon or two.
• Turn the dough out onto a work surface, and use your palms to knead it lightly until the shaggy ball transforms into a slightly-less shaggy ball of dough. (It should still be relatively shaggy.) Pat the dough into a disc about 1 inch thick, rotating it to create a nice circle. Wrap in plastic or place in a resealable plastic bag and chill until firm, at least 2 hours.
• Heat the oven to 375 degrees. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes or so.
• As dough rests, make the filling: Combine apples, honey, 1/2 cup sugar, the flour, the vinegar and the cinnamon in a large bowl. Toss the ingredients so every slice of apple is evenly coated.
• On a lightly floured work surface, roll the dough into a circle about 18 inches in diameter. Transfer dough to a lightly greased 9-inch springform pan, or a 9-inch deep-dish pie plate, letting it slump to meet the bottom of the pan and letting the overhang remain.
• Transfer the apple mixture and any juices that have accumulated to the crust. Drape the excess dough over the filling, covering the apples by about 1 1/2 to 2 inches. (Feel free to trim any dough that feels truly excessive.)
• Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with sesame seeds, if using, the remaining 2 tablespoons of sugar and a little flaky salt.
• Place galette on a rimmed baking sheet (for easy cleanup should anything bubble over) and bake until the crust is deeply golden brown (about the color of a well-baked croissant), the apples are tender, and the juices are bubbling and thickened, 65 to 75 minutes.
• Remove galette from the oven and let cool completely (at least 2 hours) before slicing and eating, preferably with lots of ice cream.