You will need: Pastry Dough
1 ½ c Unbleached All Purpose Flour
1/3 c Shredded Sharp Cheddar Cheese
2 tsp Demerara sugar
1/4 tsp Kosher Salt
1 tbsp Ground ginger
¾ tsp Ground cinnamon
½ tsp Ground nutmeg
¼ tsp Ground cloves
1 stick + 2 tbsp frozen and cubed unsalted Irish Butter
1/3 c Chilled Cleveland Sugar Maple Syrup Barrel Bourbon + 1/2 – 1 oz extra if your dough is excessively dry
Directions: Pastry Dough
- In a food processor, combine the flour with the sugar, salt, cheese, and frozen butter cube (just the stick) and pulse until combined evenly.
- Add the chilled water and pulse just until the dough starts to come together. You should still see little chunks of butter in the dough.
- When you have a good ball of dough, wrap it up in plastic and let it chill for an hour in the fridge.
- Transfer to a powdered butcher’s block and punch it out into a disk like you’re working pizza dough. You can use a roller for this if you’d like, but I like to get into it.
You will need: Filling
3 Macintosh Apples
3 tbsp Apricot Preserves
1 tsp Fresh Lemon Zest
1 tbsp Raw Honey
2 tbsp Dried Cranberries
- Peel, halve, and core the Macintosh apples, slicing them thinly, about a ¼ thick. Snack on the end pieces like a boss.
- In a mixing bowl, combine the apricot preserves, lemon zest, honey, dried cranberries, and toss into a paste.
Making the Galette
- Preheat the oven to 375 Fahrenheit (if baking in a normal oven: adjust for convection cooking)
- Form your dough. Be loose with the shape. This is a rustic pastry: do your worst. The most important thing is making sure the dough is thin (between 1/4 and 1/8″ thick) and consistently thick. Don’t work it too hard, though: try to keep it cool.
- If you go the rectangular route, use a baking sheet lined with a silicon mat or parchment paper: this thing will stick.
- If you go the circular route, transfer to a pizza stone dusted with cornmeal.
- Spread the apricot paste to roughly an inch of the edge with the back of a spoon.
- Arrange the apple slices decoratively. Whether you go concentric circles (traditional arrangement) or in overlapping rows doesn’t matter: just make sure you lay them out evenly because thickness determines cooking consistency.
- Fold the edges up and over the filling to create a one-inch border and place the remaining butter cubes evenly on top of the apple slices.
- Bake for about an hour: I’ve had this take anywhere from 40 minutes to 55 minutes. What you’re looking for is a sexy browned and crispy pastry and tender apples. Use your best judgment on this.
- Allow to cool on a rack.
Finishing the Galette
- Let it cool for at least half an hour: serve warm or at room temperature.
- Smash it aggressively with friends.
Optional: Serve with warm caramel sauce for drizzling or dipping.