Apple Galette with Olive Oil Crust
Posted by Olive Oil Lovers on
With Thanksgiving approaching, we’re already dreaming and drooling over the staples of our favorite fall holiday. But one thing we all often think about too late are the side dishes. What compliments that roasted turkey (or tofurkey)? We spend a lot of time on the centerpiece even though it’s likely what we’ve already mastered. So let’s spend a few extra minutes this year to make something truly unique and complimentary.
Check out these other side dish delights, part of our Thanksgiving trio:
If you’ve never had a galette before, it’s a simple crust topped with fruit and baked, similar to an open-faced pie. Though unlike a pie, the crust is freeform and deliciously crispy all the way around. Traditional French galettes are made with butter. This olive oil version takes half the time to bake and tastes even better. Serve as a dessert or morning breakfast pastry.
Choose an olive oil with multiple fruity notes, like the Parqueoliva Serie Oro. The added note of green almond is perfect for crusts. Since this dessert isn’t drowning in sugar, make sure to choose high quality, tart, crisp eating apples like Gala or Golden Delicious.
There’s no rule saying galettes have to be round or made in one large piece. Making individual galettes or rectangular galettes is just as easy.
Prep and Cook Time: 60 minutes
Wait Time: ingredients must be cooled, crust requires rest period
- 1 ½ cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup. Spanish olive oil (try Parqueoliva Serie Oro)
- ¼ tsp. baking powder
- ½ tsp. salt
- ½ cup ice water
- 3 tsp fresh rosemary, minced
- 3 apples
- 4 tsp. sugar
- 2 Tbsp. butter, cut into small pieces
- 4 Tbsp. orange marmalade
In a metal bowl, mix together flour, 2 tablespoons sugar, baking powder and salt and place the bowl in the freezer until chilled. Pour in olive oil and gently use fingers to create large clumps. Pour small amounts of chilled water and incorporate until dough comes together. The dough shouldn’t be dry or crumbly, and should hold its shape without being sticky. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
Peel and cut the apples into half moon shaped 1/4th inch slices. Chop up any abnormal apple pieces that are too thin or too small.
Using a rolling pin, roll dough to about 1/4th inch thickness. Add flour if dough gets sticky. Place dough on a parchment-lined baking sheet.
Preheat oven to 375°F. Sprinkle chopped apple over the dough, then arrange the largest slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap slices to imitate the petals of a flower. Cover dough completely with a single layer of apples, except for the border, placing smaller slices in the center.
Fold the border of the dough over the apple slices. Sprinkle apples with remaining sugar and pieces of butter. Bake until browned and the apples are starting to wrinkle, 20-30 minutes.
While still warm, drizzle or brush the orange marmalade onto edges of the crust. Cut with a sharp knife and serve warm or at room temperature. Stays good lightly covered for 3 days.
Recipe by Catherine Murray
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