august break, no.18: another recipe

by Hannah

Yes, another galette. I had to use the other half of the pâte brisée I made yesterday, right?
Plus, we had company for dinner. : )

How to make it:

This pâte brisée recipe {from the wonderful Smitten Kitchen}.
Having chilled the dough, roll it out on a piece of baking parchment to about 12 inches, or a little more, in diameter.
Then slide it onto a baking sheet and stick it back in the fridge, while you
peel and slice about 4 apples (I think I may have done 5 small ones, but had some left over.
Then mix 1 1/2 tsp. cornstarch and 2 Tbsp. sugar in a bowl, and dump in the apple slices, tossing to coat well.
Preheat the oven to 375F.
Take your dough out of the fridge, and arrange the apples on top, leaving about 2 inches around.
Beat an egg, and brush onto the exposed 2″ of dough, then sprinkle with coarse or raw sugar.
Bring the edges of the dough up, pinching about every two inches or so around.
Brush the outside of the exposed dough with egg glaze, and sprinkle with coarse or raw sugar.
Sprinkle the exposed apples with cinnamon, and a small dash of nutmeg, and some coarse sugar.
Optional: drizzle on some agave nectar or honey.
Bake about 40-45 minutes, until the outside is a nice golden color and the apples look soft.
After a few minutes, transfer to wire rack to cool, but definitely serve it warm.
Ice cream or fresh whipped cream, optional but wonderful.
bon appetit!

{And I promise my next food post will not be a galette! :)}

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}


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