cardamom + ginger spiced apple galette
Apple pies are overrated, there I said it. It’s just too much apple filling for me, making me feel like I’m eating some apple sauce for infants. No thank you. Enter in the chat: this spiced apple galette, which has a thin layer of apples a top a flaky pie dough. Did I mention the spices include cardamom + ginger? Need I say more?
INGREDIENTS:
Dough
1 1/2 (190 grams) cups all-purpose flour
1 tbsp. sugar
1 tsp. kosher salt
3/4 cup (1 1/2 sticks) cold butter
ice water
Spiced Apple Filling
3 large apples of your choice, peeled, cored & sliced thinly
1/4 cup coconut or brown sugar (I prefer coconut!)
1 tbsp. corn starch
1 tbsp. lemon zest
1 tbsp. lemon juice
2” knob of fresh ginger, grated
1 tsp. cardamom
1 tsp. cinnamon
Finishing Touches
1 egg, beaten
1/4 cup raw or Demerara sugar
2 tbsp. butter
DIRECTIONS:
Make the dough: whisk together flour, sugar, and salt in a medium bowl until combined. Cut cold butter into 1/2” cubes, and drop each cube into the flour, spread apart from each other evenly. Smash the butter cubes into the flour mixture with your finger tips, flattening the butter as you go and working it into the flour to create a sandy mixture (the small pieces of butter will melt within the dough once in the oven, which helps create those flaky layers).
Once the dough mixture resembles coarse sand, add in some ice water and mix. Continue to add in ice water until the dough sticks together in one ball (you will use approximately 1/2 cup water). Cover dough in plastic wrap and refrigerate for at least 2 hours, or up to 3 days ahead.
Make the apple filling: Combine all apple filling ingredients together in a bowl and toss until all apples are well coated.
Make the galettes: Preheat the oven to 400ºF/205ºC. Remove dough from fridge, and cut into 4 equal-sized pieces. Roll two pieces on a large piece of parchment paper (large enough to fit on your rimmed baking sheet!) into a circle 1/4” thick. It’s okay if it’s not perfect - that’s the fun of it!
Arrange apples slices in a circle in the center of the galette, leaving 2” of border on the edges. Fold excess dough over the apples, in a cute and rustic way (you get the gist). Brush dough with beaten egg and sprinkle with raw sugar. Top each galette with a pat (1/2 tbsp) of butter, which will melt in the oven. Repeat for 2 remaining dough pieces.
Bake for 25 minutes, or until the galette is golden brown.
Note: these are *personal* sized, but you can roll the dough out into one large galette if you prefer.
eat it with: ice cream. what else?
diet: vegetarian
store: in an airtight container at room temperature for up to 2 days.
