Apple Galette from ‘Jacques Pépin Heart and Soul in the Kitchen’
This week, we’re spotlighting recipes from Jacques Pépin Heart and Soul in the Kitchen (Houghton Mifflin Harcourt), a collection of fuss-free recipes straight from Pepin’s kitchen. Try making the recipes at home and let us know what you think!
Photograph by Tom Hopkins
Apple Galette
Serves 4 to 6
I like apple tarts, apple galettes, or apple pies in any form. I recently found a new way of making the crust for apple galette using pizza dough that I buy at my market.
⅓ cup sugar
1 pound prepared regular or whole wheat pizza dough
3 large Golden Delicious apples (about 1 ½ pounds)
4 tablespoons unsalted butter, cut into ½-inch pieces
⅓ cup apricot preserves
Sprinkle 2 tablespoons of the sugar on a baking sheet lined with nonstick aluminum foil. Place the pizza dough on top and press it out with your hands as thin as possible. Let rest and proof at room temperature for 15 to 20 minutes.
Preheat the oven to 400°F.
Press the dough out further into a roundish 12-inch shape. (It will be less elastic and easier to stretch after it has rested.)
Peel and core the apples and cut each one into 8 wedges. Starting about ½ inch from the outer edges of the round of dough, arrange the apple wedges in concentric circles on top, pushing them gently into the dough. Dot with the butter and sprinkle evenly with the remaining sugar.
Bake the galette for 45 minutes, or until nicely browned and crusty. Slide a spatula underneath the galette while it is still hot to make certain it hasn’t stuck to the sheet, and then let cool on the sheet. Spread the apricot preserves on top.
Cut the galette into wedges and serve at room temperature.
Reprinted with permission from Jacques Pépin Heart and Soul in the Kitchen (Houghton Mifflin Harcourt).
More apple recipes for fall:
Apple Pie with Cheddar Cheese Crust
Apple, Sage, and Cheddar Biscuits
Apple Cinnamon Layer Cake from ‘Brown Eggs and Jam Jars’
