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Apple Galette with Ginger Glaze

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Serves eight to ten.

Yields one 11-inch round galette.

  • by Martha Holmberg from Fine Cooking
    Issue 54

  • 1 sheet (about 9 oz.) frozen puff pastry, thawed
  • 2 Granny Smith apples, cored and thinly sliced (no more than 1/8 inch thick)
  • (see "How to core an apple quickly" )
  • 1 Tbs. unsalted butter, cut into small pieces
  • 2 Tbs. granulated sugar
  • 2 Tbs. apricot jam
  • 1 Tbs. water
  • 1-1/2 Tbs. finely chopped fresh ginger
  • Pinch salt

Heat the oven to 425°F. On a lightly floured surface, roll the dough to a 13-inch square.

Trim off the corners to make a rough circle -- it doesn't need to be perfect.

Slide the dough circle onto a parchment-lined or nonstick baking sheet. Prick the dough all over. Arrange the apples in neat concentric circles, just barely overlapping the slices, leaving about a 1-inch border of pastry. Dot the apples with the butter and sprinkle with the sugar.

Fold the pastry edges up over the apples to make a 1-inch border. Bake until the dough is medium brown at the edges and underneath and the edges of the apples just begin to brown, 25 to 30 minutes. Slide onto a cooling rack.

As the galette cools, put the jam, water, ginger, and salt in a small saucepan over low heat (or in a glass bowl in the microwave) and heat gently until it just starts to bubble. Stir to blend and remove from the heat. Strain the jam glaze to remove the ginger pieces, or just push the ginger aside. With a pastry brush or a small spoon, lightly glaze the apples and the pastry edge. Serve the galette hot or warm.

Photo: Scott Phillips

The Ginger and the Apricot jam really give the apples an added touch of flavor. Leftover slices of the galette are great as a breakfast snack. Homemade pastry crust really makes it taste like an old fashioned French bakery galette.

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