Galette is an free form of pie. They are from French Cuisine and can be made both sweet and savoury. Since I had lot of Simla Apples left in my refrigerator, I made Apple Galette. They made an very light dessert and we enjoyed having these.
To top with
A big thanks to Swathi Iyer and Suja for suggesting such an wonderful recipe. Tastewise these resembled the pie and with the given recipe for shorcrust pastry, I made two 7-inch Apple Galette. Let us move to the recipe
Ingredients required:For shortcrust pastry
- 11/4 cup All purpose flour
- 1/4 cup cornflour
- 1/4 tsp salt
- 2 tsp sugar
- 55 grams of unsalted butter, cut into tiny cubes.
- 11/2 tbspn of cold water
- 140 grams of Apple, peeled, cut into thin slices
- 1/2 tsp of lemon juice
- 1 tbspn of unsalted butter
- 1 tsp of cinnamon powder
- 2 tsp of sugar
To top with
- 2 tsp of granulated sugar
For shortcrust pastry, add both the flours, salt, sugar in an dry bowl and mix them together.
Rub in butter cubes into the flour till the flour resembles breadcrumbs.
Add in cold water till the crumbs form an soft dough.
The soft dough should be firm enough to hold. To test, take an pinch of dough, if it breaks apart, then it needs more water. If they hold shape, then dough is complete.
Cling wrap them and refrigerate for an minimum of two hours. For the filling add the sliced apples to lemon juice. This helps in preventing discolouration. Melt butter, add in cinnamon, sugar and mix till sugar dissolves. Toss around the apple slices and cool.
Remove the shortcrust dough from cling wrap and let them come to room temperature, preheat the oven to 180 degree celsius. Divide into two halves. Roll first half sandwiched between two butter sheets.
After they reach 1/8inch thickness, add in the filling leaving 3 inch gap around the edges.
Using hands, fold the edge up forming loose frills, covering the filling.
Sprinkle with sugar.
Bake them for 20-25 minutes. Cool them in wire rack and serve.
Linking this to Baking partners run by Swathi Iyer.
Happy Baking :) :)