Apple Galette

From A SAVORY PUZZLE, Finding clues in the pastry at the Growlers’ Arms

Serves 6

SVentura_GrowlersArms_MG_17952–3 large Fuji apples
Dried currants, rehydrated in gin or water overnight

For dough:
2 cups flour
1 teaspoon sugar
¼ teaspoon salt
6 ounces butter
3½ ounces cold water

For almond filling:
¼ cup ground almonds or almond flour
2 tablespoons brown sugar
¼ teaspoon cinnamon
To finish:
Egg wash (Make by whisking together 1 egg with 2 teaspoons water.)
Turbinado sugar

apple-galletteStart the currants rehydrating in the gin or water the night before.

To make the dough: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and break up into the flour mixture until coarse. Add water and mix into a ball. Let refrigerate at least 1 hour before rolling out.

Combine filling ingredients. The roll out the dough to a 10-inch circle, place on a sheet pan, and spread almond filling evenly over the dough leaving 1 inch around the outside uncovered. Spread half of the currants over the filling. Peel and thinly slice the apples and arrange the slices over the almond filling.

Scatter remaining currants over top. Fold the edges of the dough onto the apples pressing lightly to hold in the juices from the apples.

To finish, brush the edges of the crust with egg wash and sprinkle with turbinado sugar. Bake at 400° for 20 to 30 minutes or until the crust is cooked on the bottom.

Photos by Stacy Ventura