This week our box had a larger pumpkin, big round tomatoes, onions, potatoes, bell peppers and sweet peppers, a cabbage and four beautiful apples. The potatoes and onions re-stock our staples, the cabbage braised with butter and thyme is one of our favorites side dishes, and we still have lots of pumpkin ideas.
Luckily, the kids didn’t eat all the apples right away and I had two left to make an apple galette. I have never made a galette before, but had seen pictures and it sounds very old world and rustic. First I made the crust, and while that chilled, I prepared the apples.
Walnut Pie Crust
- 1/2 c. coarsely chopped walnuts First, process nuts in food processor until
- 5.5 oz. all purpose flour coarsely ground.
- 1.25 oz. whole wheat flour
- 3 T. packed brown sugar
- 1/4 t. sea salt
Add dry ingredients and pulse until mixed.
- 5 T. cold unsalted butter, cut into 1/2″ pieces
Add butter to food processor and pulse until mixture resembles coarse meal.
- 3-4 T. ice cold vodka
(I keep reading recipes in multiple sources that use vodka as the liquid in pie crust, so I thought I would try that today. I do not allow the 11 year old to try that, and she is actually horrified by the idea. 🙂 )
Slowly add the vodka through the top of the food processor until the dough just starts to hold together. Knead the dough until it holds together and then divide into two portions. Press each portion into a 4 inch disc on plastic wrap and wrap and chill for at least 30 minutes. I find I always need to add a little extra liquid to my dough during kneading. I assume it is because we have such low humidity in the desert of Eastern Washington.
- 2 large apples, peeled cored and thinly sliced
- 3 T.unsalted butter, melted then set aside
- 4 T. unrefined sugar
- 1/4 t. cinnamon
I had unrefined sugar I had bought when I visited a Hutterite colony in Central Montana this summer and that seemed like it would add to the rustic vibe I was going for.
Preheat oven to 425°.
I didn’t want the apples and sugar to macerate before I assembled the galette, so I waited until the crust was ready.
I rolled one crust out on parchment paper (saving the other for another day). Then I spread 2 T. of the melted butter and 1 T. of the sugar in the center of the crust, trying to leave about 2 inches all the way around.
I added the remaining melted butter, sugar and the cinnamon to the apples and tossed to combine. Then I stacked the apples in concentric circles (sort of) in the center of the crust.
Folding up the parchment paper, I pressed the outer edges of the crust up around the apple stack in the center of the galette. I slid the parchment paper onto a baking sheet and put it on the lower shelf of the oven. After 15 minutes and the crust was starting to brown a bit, I turned the temperature down to 350° and baked for an additional 25 minutes.
When I pulled it out of the oven, the crust had leaked, and the pan had pie juice running all over it. I drained the extra juice into the sink and slid the parchment onto a plate before sliding the parchment paper out. Because of the leak, the bottom was softer than I wanted.
Otherwise, I really liked the walnut crust.
The galette tasted very good, even if it isn’t quite as picture perfect as I would have hoped.
PS: Head over to InHerChucks to see how others are using their CSA bounty at her weekly party.