On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. In a small bowl, combine the sugar and cinnamon. Set aside the larger center slices and coarsely chop the end slices and any broken ones about half of the slices should be chopped. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. (You can also roll out the pastry and use it right away.) Wrap the pastry in plastic or wax paper and refrigerate until chilled. Transfer the pastry to a work surface, gather it together and pat into a disk. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds you should still be able to see small pieces of butter in it. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. The possibilities are endless!ġ stick plus 2 tablespoons cold unsalted butter, cut into small piecesġ tablespoon honey, preferably wildflowerġ tablespoon unsalted butter, cut into small pieces I look forward to trying other fillings, perhaps some caramelized onions & gorgonzola. Once in the oven, I kept nervously turning on the oven light to check the status of the pastry. (I had several shortbread cookie mishaps during the holidays due to this.) You really MUST work fast and avoid handling it too much. I’m not the most experienced pastry-maker, so I think my dough got a little too warm when I was rolling it out. I love the unrefined look of galettes, which are also called “crostatas” by Italians. That Jacques was onto something brilliant when he fanned out thinly-sliced apples onto a buttery dough, and topped them with a drizzle of honey and a dusting of cinnamon and sugar. It took only about 20 minutes to prepare the filling and pastry, so this would make a great last-minute dessert. Since plums aren’t in season here, I actually found and used his recipe for an apple galette. After pulsing the butter with the flour, salt, and sugar, the cold water brings about a quick cohesion. A tender, flaky pastry will come out of your oven. The assisting blade of the food processor ensures that the cold butter is multiplied amongst the flour into tons of tiny bits of glorious fat interspersing throughout the dough…which indicates one thing. Pepin’s pate brisee is considered “fool-proof” – requiring only a few minutes, a food processor, and very COLD ingredients. Galettes are rustic, free-form tarts that can be of sweet or savory nature. This month’s issue of Food & Wine magazine features “All-Time Greatest Recipes from Legendary Chefs.” The segment on the internationally-recognized French chef, Jacques Pepin, includes his recipe for a plum galette, using his famous pate brisee (paht-bri-zay). If two foods could be married, I’d vote for apples and cinnamon. I love anything with this pairing – from deep-dish apple pie to flaky turnovers filled with delicate spice and bits of sweet fruit. Add pastry in the mix, and Heaven is nearly reached. Is there any better combination than apples and cinnamon? In my experience, no.
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