thefoodlessprocessed

The free-form tart made with a single round of dough, topped with fruit, and folded up around the edges in pleats is known in America by the French name “galette”. You will not find it in French cookbooks or on French baking sites because it has only borrowed its name from French pastry. Sometimes, with no more claim to authenticity, it goes by the Italian pastry name “crostata”. Galette is as American as apple pie.

The less processed ingredient options are: Apple Juice, Apple Juice Concentrate, Butter, Cinnamon, Flour, Fruit, Nutmeg, Potato Starch, Salt, Water. These links lead to descriptions of each of them.

Equipment

• a Digital Scale
• a Rolling Pin and Pastry Board
• a Baking Sheet lined with Parchment
• a Heavy-Bottomed Pot and Lid
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. The filling can cook slowly and evenly and is less likely to scorch. Some brands may be used on smooth-top burners.

Ingredients

• one recipe of Alsatian Short Crust Pastry. The recipe is here on thefoodlessprocessed.
• 200 g (7 ounces) peeled and thinly sliced Apple
• 100 ml (3.38 fluid ounces or about 1/3 cup plus 1 Tablespoon) of Apple Juice Concentrate. Here is the link to a homemade version on thefoodlessprocessed: Apple Juice Concentrate. This recipe uses the homemade concentrate.
• 28 g (1 ounce or 2 Tablespoons) of European Style Butter plus a little more for each galette to dot on top before baking.
• 1/2 teaspoon of Potato Starch
• 1/4 teaspoon of Organic Cinnamon and 1/8 teaspoon of Organic Nutmeg
• a beaten Egg to brush over the pastry before baking

Making the Galettes

Gas or Convection Oven: thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven, and leave adjustments to the better judgement of you who do have.

• Make the short crust pastry as described in thefoodlessprocessed recipe: Alsatian Short Crust Pastry. Refrigerate it while making the apple filling.
• Preheat the oven to 400 F (204 C)
• Mix the potato starch with 1 tablespoon of the apple juice concentrate and set it aside
• Put the apples, the butter and the rest of the concentrate in the pot. Place the pot on the flame tamer, covered, and simmer the apples over low heat until they are just tender (about 10 minutes).
• Remove the pot from the heat. There will be about 45 ml (1.5 fluid ounces or 1/8 cup plus 1 Tablespoon) of liquid with the apples. Stir in the potato starch mixture, 1/4 teaspoon of cinnamon and 1/8 teaspoon of nutmeg.
• Place the pot back on the flame tamer and reheat the filling just until it thickens.
• Cool the filling.
• Take two portions of dough from the pastry recipe, shaping each into a ball about the size of a plum (around 90 g each). Reserve the remaining dough for another use.)
• Roll one ball out into a circle 8 inches in diameter.
• Mound half the filling on the circle, leaving an inch border.
• Fold the dough edges up over the filling in pleats, leaving the center exposed. Transfer the galette to the parchment- lined baking sheet with a large spatula.
• Dot the center with butter. Brush the pleated pastry border with beaten egg.
• Make a second galette in the same manner.
• Bake the galettes for about 20 minutes.