Behind the Recipes

Apple Galette By Chef Dean Fearing

PREPARATION:

1. Preheat Oven at 350 F.

2. Peel and core apples, slice thin about 1/8 inch. Place in medium bowl and toss with sugar and cinnamon to taste. (The apples can be tart so it is up to individual taste.)

3. Roll the dough out on floured surface to 1/4" thickness. Cut 6 circular pieces of dough. If the dough is too soft you may refrigerate for 30 minutes.

4. Place dough disks on the table and spread the pecan filling in the center of each one. Then mound the apple filling on top of the pecan filling. Gently pleat the edges of the dough up onto the dilling.

5. Refrigerate the galettes for about 30 minutes.

6. When ready to bake place the galettes on a parchment lined sheet pan. Egg wash the dough with a small brush and sprinkle with sugar in the raw.

7. Bake for about 45 minutes or until the galettes are brown on the top and bottom. Allow to cool.

Plating: Serve galette with your favorite ice cream and caramel sauce.

Pie Dough:

1. Combine the flour, sugar, salt and butter in a food processor. Pulse the machine on and off until the mixture in crumbly.

2. Add the water and pulse until mixture clumps together. Gather it into a ball. Flatten into a disk and wrap in plastic wrap and chill for 1 hour.

Pecan Filling:

1. In the bowl of a food processor grind the pecans and sugar to paste and add the cream. When finished the paste should be smooth.

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