Sharing Stories in Bits & Bites

No Sweat Apple Galette

I’m a sucker for a fancy food name and galette sounds so much more elaborate than messy upside down pie. Full disclosure: this girl can’t bake. Ahhhh, I mean, I can bake, if I need to but I don’t lo-ove it. The precision required is not part of my personality profile. The reason this delectable morsel came about was 1. really pretty granny smith apples caught my eye 2. leftover pie crust. What to do? I have been gazing enviously at all the resplendent pies designed by my blogger friends on instagram and pinterest…I knew I couldn’t compete. So I didn’t. I didn’t follow a recipe, I just threw a bunch of stuff together that I had in my kitchen and didn’t stress. The only reason I measured anything is that I knew there was a possibility that I would share it with you, IF it worked. It was like cooking, only I was baking…sweet! Best of all, it did work! It worked well. My family devoured it while I was out, all but one teeny morsel. So the moral of this baking tale is…if you are stressed that it won’t work, it won’t. If you throw a bunch of yummy stuff  together, nest it in pie crust and serve with a flourish and a fancy name…your family or guests will think you are a magician. Just sayin’.

Apple-Date Galette with a vanilla ricotta filling

Ingredients: (serves 8)

  • pastry dough (enough for 2 bases)
  • 2 cups ricotta cheese
  • 3 tbs vanilla syrup (I still had some from Jar, you can sub maple syrup)
  • 8 granny smith apples, peeled. cored and sliced thinly
  • 2 cups dates, fine dice
  • ¾ cup unsalted butter, cold & cut into small cubes
  • ½ cup Aspen Mulling spices (I had the caramel apple blend)
  • 3 tbs cinnamon
  • 2 tbs flour

Method:

  1. Pre-heat oven to 350°
  2. Roll out pastry in a large circle , about 2″ past the edges of your pie plate of cast iron pan, place in pan and allow edges to overhang. I didn’t worry about pretty…think “rustic”
  3. In a small bowl combine ricotta and syrup, stir well and spread evenly over the bottom of the pastry.
  4. In a large bowl mix apples, dates, butter, cinnamon, flour and mulling spices, stir gently until apples are coated with spices
  5. Pour apple mix over ricotta
  6. Fold pastry edges over the fruit, don’t worry about how it looks, just fold it in
  7. Bake until crust turns brown and flaky, about 45 minutes
  8. Serve with ice cream…or not  😉
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my “thank-you” text from my ten year old … awesome

 

Ours ended up with a lovely crusty base and a flakey top, while the inside had this lovely caramel thing going on. Let me know how yours turns out…or if you added anything else that worked really well!

“J’aime la galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”) ~Children’s song



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