- Servings: 6.
A galette, sometimes also called a crostada, is a simple rustic tart that is made without any pan or dish to hold it together. Instead the pastry dough is wrapped around pieces of fruit and it's baked on a parchment paper-lined cookie sheet.
The cooking method makes the galette simple to assemble and appealing in its unfussy appearance. It also cooks faster than a pie or tart, making it an option for a weeknight dessert.
You can use almost any apple to make this galette but it's particularly good with McIntosh or Cortland because these apples soften quickly when baked.
- Pastry Dough:
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- Pinch of salt
- 4 tablespoons (1/2 stick) unsalted butter, very cold, cut into 1/2-inch pieces
- 3 tablespoons all-vegetable shortening (Crisco's no-transfats is excellent)
- 4 to 6 tablespoons iced water
- Extra flour for rolling out the dough
- The Tart:
- 3 or 4 large apples, peeled, cored and cut into 3/8-inch thick slices
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons unsalted butter
- To make the pastry dough, place the flour, sugar and salt in the basket of a food processor. Pulse once to combine.
- Sprinkle the diced cold butter over the flour mixture. Pulse 4 or 5 times, one second for each pulse. Add the shortening and repeat the pulsing, until the mixture resembles corn meal. Do not over-mix.
- Transfer this mixture to a large mixing bowl and add the ice water, adding 4 tablespoons to start, and with a fork combine until large clumps form and the dough starts to hold together. If you need more than 4 tablespoons, sprinkle additional ice water gradually, a tablespoon at a time, so that you don't get it too wet (although if this happens, don't panic; just gather up the finished dough and pat it with small amounts of extra flour until it achieves a tender, workable consistency). Adding the ice water by hand and not all at once in the food processor gives you vastly more control and thus, a better, flakier result.
- Gather the dough into a ball, flatten it into a disc, wrap in plastic wrap and chill in the refrigerator for about a half-hour.
- Pre-heat oven to 450° F.
- Prepare a cookie sheet or sheet pan with a piece of parchment paper.
- Roll out the pastry dough into a round that's about 11-inches in diameter.
- Transfer the dough to the prepared cookie sheet, placing it in the center of the pan directly on the parchment paper.
- Place the sliced apples in a mixing bowl.
- Combine the sugar and cinnamon together in a small bowl, stirring until the cinnamon is completely mixed with the sugar. Pour over the apples and toss to completely coat the apples with the sugar and cinnamon mixture.
- Spoon the apples into a mound in the center of the pastry dough, leaving about 2 inches of dough exposed all around the circle. Use your fingers to fold the dough over the mound of apples, almost like wrapping a package but you'll leave the center of the apples exposed. It's okay if it looks a little messy or if the dough breaks as you fold it.
- Cut the butter into 1/2-inch pieces and scatter among the exposed apple slices, tucking the butter in among the pieces.
- Bake for 20 minutes. Then reduce the heat to 375° F and cook for another 30 minutes until the pastry is golden brown and the apples are soft, fragrant, and slightly brown on the edges.
- Serve either when still warm or at room temperature.