Apple season: celebrate autumn with a rustic open-faced galette - recipe

Sunset, Sept, 2003 by Kate Washington

Fall announces itself with a hint of coolness in the air and late afternoon's golden light, but its best harbinger is the sudden profusion of juicy apples--pale green, russet, and every color in between. We especially love unusual varieties grown in the West, like Gravenstein and Pink Lady. This new harvest piled up in farmers' markets in early fall turns our thoughts to baking.

A free-from galette, rich with caramel and walnuts, is an easy and delicious way to mark the changing of the seasons.

Apple Galette

PREP AND COOK TIME: About 1 1/2 hours,
plus about 1 hour to chill dough

NOTES: Serve this tart with vanilla ice cream.

MAKES: 6 to 8 servings

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup (1/4 lb.) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
1/2 cup walnuts
2 pounds tart apples (3 to 5), such as Pink Lady
or Granny Smith
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 large egg, beaten to blend with
1 tablespoon water

1. In a food processor or large bowl, combine flour,
granulated sugar, and salt. Cut 1/2 cup butter into
pieces and add to flour mixture; pulse motor, cut in
with a pastry blender, or rub in with your fingers until
mixture resembles coarse meal. With motor running (or
stirring with a fork after each addition), add egg yolk
and 3 to 4 tablespoons cold water, 1 tablespoon at a
time; process or stir just until mixture comes together
in a ball. Form dough into a flat disk, wrap in plastic
wrap, and chill until firm but still pliable, about 1 hour.

2. Meanwhile, spread walnuts in a baking pan and
bake in a 375[degrees] oven until barely golden under skins, 6
to 8 minutes (leave oven on). Coarsely chop nuts.

3. Peel and core apples; cut each into eight wedges.
In a 10- to 12-inch nonstick frying pan over medium
heat, melt remaining 2 tablespoons butter, When it's
foamy, add apples and stir often until slightly softened
and brown at edges, 10 to 12 minutes. Sprinkle brown
sugar and nutmeg over fruit and stir until liquid is
syrupy and bubbling, about 5 minutes. Stir in walnuts.
Remove from heat.

4. Unwrap dough. On a lightly floured surface, with a
lightly floured rolling pin, roll into a round about 15
inches in diameter. Line a 12- by 15-inch baking sheet
with cooking parchment (or butter the sheet well) and
carefully transfer dough round to sheet (edges will
hang over sheet).

5. Pour apple mixture onto center of pastry, mounding
wedges in a circle about 8 inches wide and 2 inches
high. Gently fold edges of dough over apples, pleating
as you go, leaving an opening about 4 inches wide in
the center. Brush pastry all over with beaten egg.

6. Bake in 375 [degrees] oven until pastry is golden brown and
apples are tender when pierced, 40 to 45 minutes (35 to
40 in a convection oven). Transfer galette (with parchment,
if using) to a wire rack to cool. Transfer to a large
plate, gently pulling parchment from under tart. Serve
slightly warm or at room temperature, cut into wedges.

Per serving: 390 cal., 48% (189 cal.) from fat; 4.9 g protein;
21 g fat (9.8 g sat.); 49 g carbo (2.8 g fiber); 233 mg sodium;
92 mg chol.