Farmstand manager and chef, Alanna shares this delightful galette recipe adapted from Seasonal Fruit Desserts by Deborah Madison
Maple Cidered Apple Galette
Pastry Dough: makes about 20 ounces, enough for a large or 2 smaller galettes, or a double-crust pie.
1 ½ cups all-purpose flour
½ cup white whole wheat flour
½ teaspoon salt
2 teaspoons sugar
12 tablespoons cold unsalted butter, cut into small pieces
1 egg yolk (save egg white aside)
½ teaspoon vinegar
5-6 tablespoons ice water
1 cup apple cider
¼ cup maple syrup
¼ teaspoon ground cardamom
1 ½ tablespoon cornstarch
1 tablespoon lemon juice
¾ teaspoon lemon zest
4-5 large apples
1. Mix flours, salt and sugar together in a bowl. Cut in the butter by hand, leaving some chunks the size of small peas.
2. In a separate bowl, mix the egg yolk and vinegar with ¼ cup ice water. Spoon the liquid by tablespoon over the flour and toss until the dough begins to come together. Add the last one or two tablespoons if needed.
3. Shape the dough into a large, thick disc (or divide in two), and refrigerate for at least 30 minutes. The dough can also be made a day or two ahead, and can be frozen for a month if wrapped well.
4. Preheat the oven to 450˚F. In a small saucepan, bring 1 cup apple cider, ¼ cup maple syrup and ¼ tsp cardamom, to a boil. Reduce heat to medium and simmer until syrup is ¼ the previous amount, about 15 minutes.
5. Peel apples and slice thinly. Toss with lemon zest and salt and set aside.
6. In a small bowl, whisk 1 ½ tablespoons cornstarch with 1 TB lemon juice- whisk this into the cider reduction once it is finished reducing and remove from heat. Pour liquid over apples, add lemon zest and toss to coat.
Forming the Galette:
Roll the entire piece of dough on a lightly floured counter into a 16-inch irregular circle, (or 2 circles approximately 8-10 inches in diameter) about 1/8 inch thick. Fold into quarters and transfer to a sheet pan lined with parchment- when unfolded the large dough will be larger than the pan- that’s ok! The smaller circles can fit together on a half sheet pan.
Add the apples, leaving a border 2-3 inches wide. Fold the edges over the fruit- overlapping as you go. Depending on how much edge you left, the fruit will be partially or completely covered- like a double crust pie. Brush the top with beaten egg white or cream and sprinkle with coarse sugar if desired.
Bake on the middle rack at 450˚F for 10 minutes, then lower the heat to 400˚F and bake until the crust is well-colored and the apples are tender, 30-40 minutes. Let cool for 20 minutes, then slide the galette onto a serving plate. Serve warm with a wedge of room-temperature cheese, or a scoop of vanilla ice cream.