Since the start of apple season, I've been craving baked apple goodness. Several years ago, I found a recipe in Sally Schneider's fabulous cookbook - A New Way to Cook, and it has been my go-to recipe ever since. At first, I wasn't so sure about the rosemary, but one bite changed my mind forever. I've always made the crust vegan, just substituting Earth Balance for the butter and vegan sour cream for the regular. This year, I went for Sally's adaptation to make it a sweet crust. Yum.
I made these on Friday for a small celebration of lovely women, and afterwards, I typed up the recipe for a friend. I thought I would share it here too.
Rustic Rosemary Apple Gallette
foolproof flaky butter pastry (see recipe below)
2 TBS all purpose flour
1/4 cup light brown sugar (I usually use less, with good results)
1 1/2 lbs apples
2 TBS fresh lemon juice
1 1/2 tsp minced fresh rosemary (do not substitute dried)
1 tsp unsalted butter
2 tsp confectioners sugar
foolproof flaky butter pastry
1 cup unbleached flour
1 tsp sugar
1/2 tsp kosher salt
1/4 tsp baking powder
4 TBS cold unsalted butter, cut into 1/2 inch bits
3 TBS regular or reduced fat sour cream
(as mentioned above, I use earth balance instead of butter and vegan sour cream as substitutes)
Preheat oven to 400 degrees. Combine flour, sugar, salt, baking powder. Add butter and cut with a pastry cutter or two knives until it resembles a coarse meal. Refrigerate for 15 min. add sour cream and blend with pastry cutter or fork. Knead and squeeze the dough or 8 times to incorporate any loose bits. Gather the dough together into a rough ball, flatten into a 1 inch thick disc, and wrap in plastic wrap. Refrigerate at least 30 min before rolling. can be refrigerated for 3 days or frozen up to 1 month.
**For a sweet pastry dough,increase sugar to 3 TBS and add 1/2 tsp pure vanilla extract when adding sour cream.**
On lightly floured surface, roll dough into a rough circle about 14 inches in diameter. Refrigerate while you prepare the apples.
Combine flour with 1 TBS of brown sugar and set aside. Peel and core apples and cut into 1/4 inch slices. Put apples in a large bowl and toss with remaining sugar, lemon juice, and rosemary. Sprinkle flour/sugar mix in center of dough to absorb juices. Leaving about a 2 inch border uncovered, arrange apples evenly over flour mixture. Fold the edges of the dough over the apples. Shave the butter over the fruit.
Bake tart for 40 min at 400 degrees until crust is golden brown. Cover tart with foil 1/2 way through cooking if the crust is browning too quickly. Let cool for 10 min then slide tart onto serving platter. Sprinkle with powdered sugar just before serving.
That's that! Enjoy!
(my friend Susan came up with a wheat-free version - you can see her recipe here.)
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