What makes this galette SO incredibly delicious, in addition to being beautiful?
How to make a Rainbow Apple Galette:
- You’re going to mix up the crust by hand in one bowl. Easy peasy. The crust is slightly softer than a butter pie crust, so I roll it out between two sheets of wax paper, and this is 100% how I recommend you deal with this crust.
- Next, in another bowl, you’re going to mix up the frangipane by hand (no need to dirty the stand-mixer for a bit of frangipane).
- Finally, you’re going to put on a GREAT playlist, and begin slicing apples for a solid 20 minutes. If you have a mandoline, you should really use it here. I don’t have one, so I used a very sharp pairing knife. If your fingers are getting tired, remember the end goal! For varieties of apples, I used: Granny Smith, Golden Delicious, Opal, Fuji, and Empire. Arrange the apples in little groups on a sheet pan. It helps to be organized, so you can assemble the galette with no trouble.
Rainbow Apple Galette
Ingredients
- 7-8 apples, of various varieties and colors (granny smith, golden delicious, opal, empire, fuji)
- 3 tbsp granulated sugar
Frangipane
- 4 tbsp butter, at room temperature
- 1/3 cup granulated sugar
- 2/3 c finely ground almond meal I like Bob's Red Mill
- 1 egg
- 2 tbsp unbleached AP flour
- 1 tsp almond extract
- 2 tsp vanilla extract
Olive Oil Buckwheat Pie Crust
- 2 ⅔ c unbleached all purpose flour
- 2 tbsp buckwheat flour
- 2 tbsp granulated sugar
- 1 tsp kosher salt - I like Morton's
- ⅔ c olive oil
- ⅓ c almond milk
Instructions
Preheat the oven to 400 degrees F. In a medium size bowl, combine the all purpose flour, buckwheat flour, salt, and sugar. Whisk to combine. Add the olive oil, and use a pastry cutter or a fork to cut the olive into the flour until incorporated, it should look like large crumbles. Pour the almond milk in, and use a wooden spoon to full incorporate.
Pour the dough out onto a large piece of parchment paper. Put a sheet of wax paper on top of the dough, and roll our to large rectangle, about 15"x12". Place the dough rectangle onto a RIMMED baking sheet, and remove the top wax paper. Set aside.
In a medium size bow, combine the butter and sugar, and stir with a wooden spoon, until the mixture is lighter in color and fluffy, about 2 minutes. Add the ground almond meal, flour, vanilla extract, almond extract, and egg. Stir very well until well combined and the mixture is smooth and fluffy.
Cut the apples straight down along the core. You should have 2 large halves from each apple. Thinly slice each half, in 1/8-inch slices, or use a mandoline. Group the apple slices by color and keep on a baking sheet.
Using a small offset spatula, spread the almond frangipane in an even layer on the crust. Then begin to arrange your apples, creating a rainbow gradient effect, leaving a 1-inch border of crust on all sides. Fold the crust up the apples. It will rustic and not perfect and that's lovely.
Brush the crust with beaten egg or almond milk. Sprinkle the crust with granulated sugar. Then sprinkle the remaining 3 tablespoons of sugar over the apples. Bake for 40-45 minutes until the crust is golden, and the juices have caramelized on the pan. Sprinkle with pomegranate seeds and serve with vanilla ice cream.
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