Thanksgiving, I know, is categorically not the time to incorporatehealthy eating, but I can’t help myself. For this holiday, my daughter,Abigail, and I are in charge of making the desserts. I decided to makean apple galette (free-form apple pie) using whole-wheat flour withplain white all-purpose flour. After reading a multitude of recipes, Ialso decided to add a bit of cornstarch in hopes of obtaining somesemblance of a flaky crust.
I love this dense version of an apple galette and we had such funwhipping up the dough, and later rolling it out. Being together as afamily, as well as doing things together, is what Thanksgiving is allabout.
RECIPE
Apple Galette For the pastry:
1 1/2 cup all-purpose flour
1 1/2 cup whole-wheat flour
3 tblsp. cornstarch
1 tsp. salt
1 lb. unsalted butter, chilled
1 cup ice water
Placeall dry ingredients in a food processor, pulse to combine. Cut butterinto 1-inch chunks and pulse about six times until butter is stillvisible and pea sized. Add ice water and pulse a little at a time.Continue until dough is crumbly, but sticks together. (You may not needthe whole cup of water.) Turn dough out on a lightly floured surfaceand press the palm of your hand forward into the dough, turning a halfturn, each turn. Do this until dough begins to form a large ball.Divide into two pieces, then wrap in plastic wrap. Refrigerate for atleast an hour. (Abigail and I did this a day ahead. It is lessstressful when you’re not crunched for time.)
For the galette:
12 tart apples (I love green ones), peeled and sliced into 1/8-inch slices.
1 jar apricot or apple jelly
Juice of one lemon
Butter
Pre-heatoven to 400 degrees. On a lightly floured surface, roll out pastrydough into either a rectangle or a circle. You may want to roll it outa few times. (The circle is a more rustic shape, the rectangle more“French.”) Toss apples with about half the jar of jelly and the lemonjuice. Place the apples in the center of the dough—fold over the edgesif you are using the circular dough. Melt butter on a flat baking pan,distribute evenly, put galette on top, then brush with butter and bakefor about 25 minutes—but watch closely, you may need to turn the heatdown to 350 degrees and cook for an extra few minutes to keep the crustfrom looking too brown.
Serves 8 to 10 people. (This is also good to serve at breakfast.)
This week’s recipe comes to you from our sister publication New Orleans Home & Lifestyles To get your issue of New Orleans Home & Lifestyles, call our Circulation Department at (504) 828-1380.
