French Apple Galette

 

French Apple Galette

Galettes are the perfect substitute for pie when you're not in the mood to bake a traditional one. They’re easy and delicious, and I affectionately call them “lazy pies.” No intricate techniques—just fold the dough over the filling! Serve one up, and you’ll impress everyone with your culinary skills without all the fuss.

Ingredients

2 sheets of frozen puff pastry, thawed in the refrigerator

6 Granny Smith apples

3/4 cup sugar

6 tablespoons (3/4 stick) cold unsalted butter, small-diced

3/4 cup apricot jelly or warm sieved apricot jam

3 tablespoons Calvados, rum, or water

Directions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.

Bake for 40 minutes, until the pastry is browned, and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.