Last weekend, the apples arrived on my doorstep from my neighbors who had just returned from Washington state. I was elated and began scrolling through my memory for all of the options for apple desserts. Too many, but whatever was chosen was sure to be flavor-rich with the apples freshly picked from the orchard.
Apples and autumn. The two just go together, after enjoying them on the kitchen island for a week of decoration and a touch of color, I had come up with a recipe to try.
Having made many classic apple tarts and pies (see those nine recipes here), I ventured out of my regular pastry crust go-to being inspired by Patricia Wells’ addition of whole wheat flour, and took her idea of adding rosemary as well (find the recipe in her Vegetable Harvest cookbook). Then I added a bit of texture with the inclusion of the sesame seeds, added a few more layers of flavor with the apples by incorporating honey and cider, and then swapped brown sugar with some of the regular granulated sugar.
Needless to say, it has been hard not to enjoy a second slice as the whole wheat introduces a heartier bite, the cinnamon and brown sugar in the filling base a molasses and warm heat that adds even more cozy to a recipe that epitomizes comfort food to be enjoyed when cooler weather arrives. I do hope you find it as delicious as I did. ??
A Rustic Apple Herb Galette
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 Tbs sugar
- 5 Tbs unsalted butter, chilled
- 1/2 tsp fleur de sel
- 4 Tbsp cold water
Flavor Base filling
- 2 Tbs fresh rosemary (minced)
- 1 tsp cinnamon
- 2 Tbsp brown sugar
- 1 tsp sugar
- 3 firm apples (peeled, cored, sliced length-wised (thick slices)
- 3-4 Tbsp honey
- 2 Tbsp all-purpose flour
- 2 Tbsp brown sugar
- 2 Tbsp sugar
- 1 Tbsp apple cider
- 1-2 Tbsp toasted sesame seeds
- 1 egg for egg-washing the pastry
- Make the pastry using a food processor. Add the flour, sugar, salt and butter. Pulse until course crumb like, but no more. Then add the water gradually until the dough begins to just come together. Stop and remove from the canister. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the apples. Then preheat the oven to 400 degrees.
- Add to the prepared apples honey, flour, brown sugar, sugar and cider. Mix gently until combined.
- Mix the base filling – rosemary, cinnamon, sugar and brown sugar in a small bowl.
- Roll out the pastry to a large round 1/4 inch thick. Place on a parchment lined baking sheet. Add the apples, lay them in your preferred design, leaving 1 1/2 – 2 inches free of apples around the edge of the pastry. Sprinkle the base filling generously over the the top of the apples. Fold the edges up and and slightly over every two inches to create an edge. Brush with egg wash, but don't add the toasted sesame seeds yet.
- Place in the oven for 20-25 minutes. The galette will not be done yet after 20-25 minutes, but add the seeds as you don't want them to burn if they were placed for the entire time. You may need to add a second egg wash to ensure they stick. Cook for 5-10 more minutes until golden brown.
- Enjoy warm (after letting rest for 5-10 minutes) or let cool for far longer, but don't forget the dulce de leech gelato or ice cream and a hot cuppa. ☺️
Find more TSLL Recipes here.