Apple Galette

Ingredients and Weight:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water
• 6 apples (such as Honeycrisp, Granny Smith, or Pink Lady), peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1 egg, beaten

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3

Preparation Method Steps:

1. In a large bowl, combine the flour and salt. Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs.
2. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 425°F (220°C).
4. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle. Transfer the dough to a baking sheet lined with parchment paper.
5. In a medium bowl, combine the apples, sugar, cinnamon, nutmeg, and cornstarch. Toss to coat.
6. Spread the apples evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges.
7. Fold the edges of the dough over the apples, pressing to seal. Brush the edges with the beaten egg.
8. Bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.
9. Let cool for at least 15 minutes before slicing and serving.

Nutritional Information:

• Calories: 250 per slice
• Fat: 10g
• Carbohydrates: 35g
• Protein: 2g

Dish Characteristics:

• Flaky and buttery crust
• Sweet and tart apples
• Warm and comforting
• Perfect for fall gatherings

User Comments:

• "This galette is amazing! The crust is so flaky and the apples are perfectly cooked."
• "I loved the combination of sweet and tart apples with the cinnamon and nutmeg."
• "This is the perfect dessert for a special occasion."

Special Precautions and Tips:

• Use a sharp knife to peel and slice the apples to avoid bruising them.
• Don't overwork the dough, as this will make the crust tough.
• If the dough is too dry, add more ice water one tablespoon at a time until it comes together.
• If the dough is too wet, refrigerate it for a longer period of time.
• Let the galette cool for at least 15 minutes before slicing, as this will allow the filling to set.