We had our first rainy day of the season on Saturday, and it made me realize maybe I am ready for a change in the weather. Julia was supposed to have soccer practice, but it was canceled at the last minute due to the entire field being taken over by a track and field meet. It was a good thing, though, as the sky opened up and it was pouring five minutes into the scheduled soccer time. We would have been running off of that soccer field! We had both kids in the car, diaper bag packed, and it was Saturday morning, so instead of soccer we headed out to lunch at Panera. We sat inside by the window and had lunch while watching the rain pour down outside. William thought it was great fun to get rained on as we ran back to the car after lunch. It was the first time, so far as he can remember, that he has experienced rain. It’s times like those that I wish I could have a sneak peek into his thoughts.
That one rainy day, along with a subtle cooling of temperatures, are helping me to get in the fall spirit, and in the kitchen that means all things pumpkin and apple. I did my first baking with pumpkin this morning, and I’ll hopefully have a recipe to share with you soon after a little more testing.
This blueberry-apple galette I made a while ago, while it was still easy to find inexpensive fresh blueberries. I added in some apple slices because I didn’t have quite enough blueberries, and the combination was perfect. I’ve been craving apple pie lately, and I think I will use this recipe and make an apple galette. The crust is amazing. It’s buttery, it’s flaky, it’s just slightly sweet, it’s everything you want in a pie crust. Easily customizable for a variety of fillings, and so easy to put together (don’t you love the free-form, rustic look?), this galette is a keeper.
Makes 1 galette, serves about 8.
For the dough:
- 6 ¾ oz. (1 ½ cups) unbleached all-purpose flour
- 2 tsp. granulated sugar
- ½ tsp. table salt
- 5 ½ oz. (11 tbsp.) cold, unsalted butter, cut into small cubes
- 1 large egg yolk
- 3 tbsp. whole milk
For the filling:
- 3 cups fresh blueberries
- 2 apples, peeled, cored, and sliced
- ¼ cup granulated sugar
- 2 tbsp. honey
- 1 tsp. finely grated lemon zest
- 1 tbsp. all-purpose flour
- Big pinch table salt
- 1 large egg, beaten well
- 2 tbsp. granulated sugar
- To make the dough, combine the flour, sugar, and salt in a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. The biggest pieces of butter should be the size of small peas. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (You can also make the dough by hand using a pastry cutter.)
- In a small bowl, combine the egg yolk and milk and then add them to the flour mixture. On low speed, mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still be crumbly and dry.)
- Pour the dough onto a lightly floured work surface and use your hands to work it into a ball. Place the ball of dough onto a piece of plastic wrap and press it into a flat disk. Wrap the dough in the plastic and refrigerate for 20 minutes before rolling it out.
- While the dough chills, prepare the filling. Place the blueberries and apple slices in a large bowl. Toss the fruit with the granulated sugar, honey, lemon zest, flour, and salt.
- Preheat your oven to 350 degrees F with a rack in the center. Line a rimmed baking sheet with parchment paper. Remove the dough from the refrigerator and place it on a floured work surface. Roll it into a 13 or 14-inch diameter round. Transfer the dough to the parchment-lined baking sheet.
- Scoop the fruit onto the center of the dough round, leaving a border of dough about 3 inches wide around the edges. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way around the dough circle, pleating the edges as you go.
- Use a pastry brush to brush the pleated dough evenly with the beaten egg. Sprinkle the granulated sugar over the dough and fruit.
- Bake the galette until the dough is golden brown, about 55 minutes. (Some of the fruit juices might escape out onto the pan, and that’s ok.) Transfer to a rack to let cool. The galette may be baked up to six hours before serving. To serve, transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature, with freshly whipped cream or vanilla ice cream.
Source: Adapted from Fine Cooking.
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