Today is Mike’s birthday! I love birthdays, but Mike is the complete opposite when it comes to his own. And, despite his preference that I not mention it at all, I’m simply too big of a fan of him to let it pass by without sharing a little something. This year, I strayed from the usual blueberry-inspired recipe and decided to make him a Country Apple Galette.
What is a Galette?
A galette is basically a “rustic tart” and is a lot of fun to prepare since the crust is folded over and not perfectly formed like you might do with a pie. It takes the pressure off and honestly, I love how natural and imperfect it looks.
I found inspiration for this recipe while watching Jacques Pépin’s cooking show with Mike. We also have his book. While watching him make the Galette, I immediately wanted to make what he was making. It looked so good and so easy, so I ran out and grabbed the ingredients.
I decided to make two so I could nibble during the shoot and so Mike could enjoy some without having to wait for me to finish. The best part is probably the drizzle of honey and lemon on top. A little brightness goes a long way for the apple flavor. Delicious!
Happy Birthday, Mike. My love, and my number one fan, who always sees the best in me and keeps me laughing daily. I love you!
COUNTRY APPLE GALETTE
- 2 Granny Smith apples
- 2 Golden Delicious apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- Lemon juice, about half of one lemon
- 1 tablespoon unsalted butter, cut into small pieces
- 1 box pre-made pie crust (1 box = 2 crusts)
- Optional: I bought 1 box of pre-made at the market (1 box has two crusts), but you can make your own if you’d like.
- Preheat oven to 400 degrees Fahrenheit.
- Peel, halve and core the apples and slice them crosswise 1/4 inch thick.
- Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped.
- In a small bowl, combine the sugar and cinnamon.
- Spread the chopped apples over the pastry to within 1 inch of the edge.
- Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows.
- Drizzle the honey and lemon juice over the chopped apples.
- Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
- Fold the pastry edge up and over the apples to create a 1-inch border.
- Bake the galette for 45-50 minutes until the pastry is nicely browned and the apples are tender.
- Allow to cool for about 10-15 minutes before serving.
All images © Regan Baroni 2016.