Plums. Apples. Peppers. I wanna galette you all up.
Pâte brisée has come into my life and we are going to be friends for a long time. The world of pies, galettes, and quiches has opened up in front of me. I made a couple quiches recently to feed friends waiting for breakfast and the pate brisee baked up into a beautifully flaky, crisp dough, even on the bottom. I have extra pie dough in the freezer and have never felt so prepared.
The thing is it’s just so easy. A few whirls in my stand mixer, and it’s done. How could I not keep rolling out this dough?
And right now, the galettes are my favorite. They are pie-ish without having to deal with lattice or crimped corners. I’m taking good fruit, slicing it up, and tucking it into slabs of dough. Rustic, I suppose. I love them. You probably won’t be seeing cake pops here anytime soon. I usually gravitate toward more rustic foods, those that are mostly simple, beautiful without being perfect.
The plum galettes we’ve made are juicy and vibrant shades of purple and red. A savory galette for lunch is happening soon, but until then, I have a very fall galette for you with a combination of apples, brown butter, and thyme.
Remember that super gift of Gourmet magazines? I came across an apple galette (also known as a crostata) on one of the covers while I was looking for ideas and went from there. A glaze felt a little dated, and yes, this was an issue from 1994, so my version is somewhat simpler. But once I got the idea of apple and thyme together there was no separating the two. Brown butter? Don’t look back now.
I used a couple Jonagold apples and one Fuji for the galette you see here. When baking with apples, you usually want a combination of varieties. This galette would also work well with pears. Serve this up for breakfast or dessert, and let’s keep pate brisee on speed dial. Berries. Ham and cheese. Squash. Galette it all up.
apple galette with brown butter and thyme
The flavors of pie without all the fuss! Galettes and I are having a moment right now thanks to this dough that couldn’t be easier. Apples, brown butter, and thyme are an especially good way to kick off fall. Serve this for breakfast or dessert.
This dough comes together so easily and bakes up incredibly flaky. Use it for sweet or savory pies, quiches, or galettes. Dough can also be frozen up to 3 months and thawed in the fridge before using.
2 1/2 cups (320 grams) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks or 8 ounces) cold butter, cut into small cubes
1/4 to 1/2 cup ice water
Combine flour, salt, and sugar in a stand mixer or food processor. Add the butter and combine at slow speed or pulse until the mixture resembles coarse meal with different sized piece of butter, including some larger pieces. Drizzle 1/4 cup ice water over the mixture. Mix or pulse until the mixture just starts to hold together. Add up to another 1/4 cup ice water, a tablespoon at a time, if the mixture is too dry.
Divide the dough in half and place each on a sheet of plastic wrap. Wrap loosely with the plastic and press into a disk using a rolling pin. Refrigerate until firm, wrapped well, for 1 hour or up to 1 day.
Makes enough for one 9-inch double crust pie or 1 galetter or two 9-inch single-crust pies.
Recipe from Martha Stewart’s Pies & Tarts.
3 tablespoons butter
1 bunch thyme
3 apples (any combination of Jonagold, Fuji, or Honeycrisp would be good)
juice of half a lemon
1 egg, beaten (or melted butter)
flaky sea salt
Heat oven to 400°F.
Place butter in a small saucepan over medium heat. Let it melt, stirring once or twice, and wait for the butter to foam, crackle, and go quiet, about 3 minutes. The brown butter is done when you can see brown bits and it gives off a nutty fragrance. Remove from heat and carefully stir in 3 sprigs of thyme. The butter may splatter at first. Let butter cool for about 5 minutes as it infuses with thyme.
Slice the apples into 1/4-inch thick pieces. Toss the apple slices in a medium bowl with the juice of half a lemon and the leaves from a couple sprigs of thyme.
Roll out the rested dough onto a floured surface, using a rolling pin to flatten the dough out to a 1/4-inch thickness. Lightly flour the rolling pin and carefully roll the pie dough around the pin so that you can lift it and roll it out onto a large baking sheet lined with parchment paper.
Remove the thyme from the brown butter and pour it over the apples, including all the brown bits. Gently toss to coat.
To lay out the apple slices, start an inch away from the edge of the dough by overlapping apple slices in a circle around the border. Repeat with the rest of the apple slices, making concentric circles until the center of the galette is filled. Fold the edges of the dough over on the apple slices. Brush the folded-over edges of the dough with egg wash and sprinkle lightly with sugar.
Bake until the edges are golden brown and crisp, 35 to 40 minutes. Let cool for 5 to 10 minutes. Sprinkle with flaky sea salt and slice into six wedges. Serve warm or at room temperature.
Inspired by Gourmet magazine.