preparing a crust from scratch is intimidating. there are so many unanswerables: how do you strike just the right level of buttery flakiness? what's the ideal baking temperature? how long should you cook it to ensure that the crust is cooked through but the toppings aren't charred?
luckily, this galette recipe - which beautifully accomodates both sweet and savory toppings - sidesteps many of the common challenges. it comes together easily and is ready to use on the spot. all you need is a food processor, 4 ingredients, and 15 minutes.
i went with an apple topping this time for dessert, but if i were to venture into the savory world, i'd eagerly spring with some caramelized onions, chard, and goat cheese.
rustic apple galette
from food and wine
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 stick plus 2 tablespoons cold salted butter, cut into small pieces
1/3 cup ice water
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
in a food processor, combine the flour with the sugar and butter and process for about 5 seconds. sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds. you should still be able to see small pieces of butter in it. transfer the pastry to a work surface, gather it together and pat into a disk. if there are extra clumps that aren’t sticking, pat them into the dough and then wrap the pastry in plastic or wax paper and refrigerate until chilled.
halve and core the apples and slice them crosswise 1/4 inch thick. you can peel them if you want, but you don’t have to. in a small bowl, combine the sugar and cinnamon.
preheat the oven to 400°. on a lightly floured work surface, roll out the pastry transfer to a large rimmed baking sheet. arrange the apple slices on top of the dough in concentric circles or in slightly overlapping rows. drizzle the honey and sprinkle the cinnamon sugar over the chopped apples. fold the pastry edge up and over the apples to create a 1-inch border.
bake the galette for about 40 minutes, until the pastry is lightly browned and crisp and all of the apples are tender. baking time will depend on the verocity of your oven! transfer the pan to a rack and let the galette cool. serve warm or at room temperature.