Sunday, February 28, 2016

Carmel Apple Smoked Gouda Galette

I love galettes. It's the crust. And in this case, it's the crust and the apples and the cinnamon.
And... I'll be honest the whole thing.
Plus galette sounds so fancy when it's really easy as pie (well, easier, really!)

When Chuck talks about the perfection of pear and gruyere in Pushing Daisies, I could be convinced that she was actually talking about this apple and gouda galette.  And her aunts have good taste in flavor combinations.
(Here's the trailer if you haven't seen it. It's a pretty cute show.)

"Energy" by The Apples in Stereo


For the crust
  • ¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 2 tbsp stone-ground yellow cornmeal
  • 1½ tbsp sugar
  • ½ cup grated smoked Gouda
  • 3.5 oz unsalted butter, cubed and chilled
  • 1-2 tbsp ice water

For the caramel
  • 1⅓ cups sugar
  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 4 tbsp unsalted butter, cubed
  • ½ tsp kosher salt

For the galette
  • 1½ lb Pink Lady apples, peeled, cored, and thinly sliced
  • ½ cup light brown sugar


For the crust, in a food processor, pulse together the flour, cornmeal, and sugar to combine. Add in the smoked Gouda and pulse for another second or two. Add in the butter and pulse until the butter is in pea-sized crumbs. Add in the water, a tablespoon at a time, just until the dough starts to come together. Pat the dough into a flat disc and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

For the caramel, put the sugar into a heavy saucepan and heat over medium heat. In a separate saucepan, heat the heavy cream and corn syrup over medium low heat to a low simmer.
As the sugar warms, it will start to melt and turn golden. Stir it using a wooden spoon to evenly distribute the sugar as it melts, just until it is all melted and a medium amber color. Add the heavy cream mixture and remove from the heat. When it settles down, return to the heat and stir just until it comes together and is smooth. Add in the butter and salt and stir until smooth. Remove from the heat and pour into a heatproof jar to cool.

When ready to bake the galette, line a baking sheet with parchment paper. In a medium bowl, toss together the apples and brown sugar. Heat oven to 325.

Roll the refrigerated pie crust out into a 13-inch circle on a floured, cool surface. Arrange the apples on the dough, leaving a 1½-inch border around the edges. Drizzle ½ cup of the caramel over the apples.

Lift one side of the dough so that it partially covers the apples and press it down. Repeat around the galette, making 5-6 large pleats, pressing firmly so that they stick together. Refrigerate or freeze for 15 minutes.

Bake for 45-55 minutes, or until the crust is golden and the apples are tender. Let cool completely before serving.

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