This summer I had an obsession with galettes. I made one a couple of times a month as it used some of our massive amounts of fruit, but did not require me to form a pie crust in a tin. I have struggled with traditional pie crusts and although it usually tasted fine, they looked horrible with mangled edges and random patches of thin dough. A great way around this is the rustic galette.
First step is to make the galette dough. I have never made a pie crust that uses cake flour, so I was curious how this would turn out. The crust I made according to the directions, but I rolled out the dough instead of waiting after the first rest in the refrigerator, as I have found it does not alter the texture and is much easier to do while the dough is still warm. For the filling, I made everything according to the recipe. I baked this for the full 45 minutes (I actually fell asleep while this was in the oven).
I really, really liked this galette. The amount of spice was perfect. It brought out the taste of the apples without overpowering them. The pie crust was pretty flakey and buttery-the perfect texture. Both the apples and cranberries got a little dark, but it did not affect the taste. To me the cranberries didn’t lend a whole lot, and this can easily be made without them. My unrefined palette couldn’t detect the brown butter, but the overall taste was so great, that I will do it again this way in the future.
The one downside of this recipe is that there are not more like it within Baked Occasions. While I understand most occasions call for cake, it would be nice to mix things up with some more pies and tarts.
Recipe from Baked Occasions by Matt Lewis and Renato Poliafito