Rustic Apple And Cherry Galette Recipes

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

RUSTIC APPLE GALETTE (PIE TART)

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Peel, core, and slice apples thinly (between 1/8-1/4 inch thick) into a large bowl.
• Add the sugar, vanilla, and cinnamon, tossing the apples well.
• Add the pie crust to your baking sheet and brush with melted butter.
• Top with the apple mixture, adding them in a domino, overlapping pattern in circles, spread to 2" from the edge of the pie dough, evenly.
• Fold the crust over in 2" sections, making overlapping folds as you go.
• Brush with egg white, then sprinkle with coarse sanding sugar.
• Bake for 20-22 minutes until golden brown and bubbly.

APPLE GALETTE

Steps:

• (This recipe also makes 2 pie crusts, which is perfect because pie dough freezes beautifully. Just pop one in the freezer and you're halfway to your next galette or other fall pie.)To make the pie crusts, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain.
• Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump.
• Remove the dough from the food processor and divide in half. Roughly shape each half into a disk about an inch thick. Place one half in the fridge until ready to roll out for the galette, and freeze the other half for later.
• Preheat oven to 375F and line a large baking sheet with a piece of parchment paper.
• Toss the sliced apples with the brown sugar, spices, and salt. Set aside.
• Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
• Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern like I did here.
• Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
• Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired.
• Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through.
• Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.

RUSTIC APPLE AND DRIED CHERRY GALETTE WITH CRèME FRAîCHE AND CARAMEL SAUCE

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)
• For filling:
• Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
• Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes. Serve warm with Crème Fraîche and Caramel Sauce.

HOW TO MAKE A RUSTIC CHERRY GALETTE

Steps:

• Preheat over to 450°
• Place 1/2 the cherry pie filling in a mixing bowl (I save the rest in the refrigerator for ice cream, or yogurt toppings).
• Pit and half the fresh cherries.
• Mix the canned and fresh cherries together.
• Spread one of the pie crust rounds on to a parchment or baking mat covered cookie sheet.
• Spread cherry filling in the middle of the pie crust and spread it out to about two inches of the pie crust.
• Gently fold in the two inches of crust all the way around the pie.
• Brush the pie crust with egg whites.
• Sprinkle with sugar.
• Bake for 50-60 minutes.

RUSTIC CRANBERRY GALETTE (TART)

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Mix marmalade, flour, brown sugar, and cranberries in a bowl.
• Add the pie crust to your baking sheet and spread the cranberry mixture to the middle.
• Spread to 2" from the edge of the pie dough, evenly.
• Fold the crust over in 2" sections, making overlapping folds as you go.
• Brush with egg white, then sprinkle with coarse sanding sugar.
• Bake for 20-22 minutes until golden brown and bubbly.