The Apple Galette

Though spring truly has yet to show itself, I am already wishing for fall.  It is my absolute favorite season! I miss the layering of jewel tone clothes, the brisk cool air blowing around the fragile golden leaves, curling up on the couch and knitting in a cozy coffee shop, and the warm feeling of baking apple galettes in the afternoon. Then again, I'll be in Paris for the fall so maybe that has something to do with it.


Last night I found myself searching for a galette recipe to chase this feeling of fall, and I became giddy when I saw this amazing video!  By now, you must know how much I adore fun visual aids, so it kind of made my day.  

(music: Pull Yourself Together And Fall In Love With Me.)

Here is the recipe:

The Apple Galette (serves 2 to 4, depending on how generous you're feeling)adapted from Too Much Food

for the dough
1 cup flour (I used a 50/50 mix of white and wheat)

1/2 teaspoon sugar

1/8 teaspoon salt

6 tbsp cold unsalted butter, cut into small pieces

chilled water, as needed (I used about 6 tbsp)

for the filling
2 medium apples peeled, cored and sliced

2 tablespoons unsalted butter, melted
1/4 cup sugar (more or less depending on how tart your apples are)
turbinado sugar for topping (optional)

For the dough, sift flour in a large bowl. Mix in sugar and salt. Cut in butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a 14" circle about 1/8" thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400°F.

For the filling, place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle 2" from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired (I do this for added texture more than for sweetness).

Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla ice cream.

Let's fast forward to fall, shall we?
xoxo,
Melina


P.S. 
On a complete side note, who do you tend to listen to during fall?  I always find myself listening to much more calming music.  A Fine Frenzy is always playing, as well as Ingrid Michaelson, Death Cab for Cutie, Duffy, and Zee Avi. During spring I always listen to Fleet Foxes, something about them makes me feel springy.


{images via flickr, elephantine}