Apple Walnut Galette

I've always wanted to make a galette. They're so pretty in bakery windows and look so fancy to eat. And I thought it might be easier because it's supposed to look rustic, i.e. if you screw it up, you can say you meant to. That was totally the case! I was a bit intimated by making pastry dough, but it really wasn't so bad. I used my KitchenAid mixer, but the recipe called for a food processor. (Grandma, I don't have a large food processor. I'd like one. Hint Hint.) Anyway, you can totally handle this recipe!

P.s. if you didn't want to make your own pastry dough, you can totally use store bought pie crust!

Apple Walnut Galette

Adapted from Food Network Magazine

Ingredients

Dough:

1 1/4 c flour, plus more for dusting

2 tsp sugar

Pinch of salt

1 stick cold unsalted butter, cut into 1/2 inch pieces

1 large egg

Filling:

1 c walnuts, toasted

1/4 c plus 1 tbsp sugar

1 lrg egg

3 tbsp butter, diced

1/4 tsp vanilla extract

Pinch of salt

3-4 firm baking apple (I used Granny Smith)

1/4 c apricot preserves

Directions

To make the dough, pulse the flour, sugar and salt in a food processor until combined. Add the butter, pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tbsp ice cold water in a bowl, then add the to mixture. Only mix or pulse to combine. Stop before the dough gathers into a ball. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap up and refrigerate for at least 1 hr.

Meanwhile, prepare the filling. Toast the walnuts on a baking sheet, 7-8 min, then let cool. Process the nuts, 1/4 c sugar, the egg, 1 tbsp butter, the vanilla and salt in a clean food processor to make a creamy paste.

Line a flat baking sheet with parchment paper. Roll the dough into a 12-inch round on a floured surface. I actually made 3 small galettes, so just make it whatever size you want, but it needs to be round. Place the rolled out dough on your baking sheet. Spread the walnut filling over the dough, leaving a 1 1/2 inch border around the edges. Put back in the fridge while you prepare the apples.

Turn the oven on to 400 degrees. Peel, core and halve the apples, then cut each apple into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tbsp sugar and 2 tbsp butter.

Bake until golden, 40-45 minutes. Cool on a rack. Whisk 1 tbsp water and the apricot preserves in a bowl, then brush over the galette. Serve and impress!