Apple Galette

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Apple Galette (Wendy Goodfriend)

"I like apple tarts, apple galettes, or apple pies in any form. I recently found a new way of making the crust for apple galette using pizza dough that I buy at my market." --Jacques Pépin

Recipe: Apple Galette

Serves 4 to 6

  • 1/3 cup sugar
  • 1 pound prepared regular or whole wheat pizza dough
  • 3 large Golden Delicious apples (about 1 1/2 pounds)
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1/3 cup apricot preserves
  1. Sprinkle 2 tablespoons of the sugar on a baking sheet lined with nonstick aluminum foil. Place the pizza dough on top and press it out with your hands as thin as possible. Let rest and proof at room temperature for 15 to 20 minutes.
  2. Preheat the oven to 400 degrees.
  3. Press the dough out further into a roundish 12-inch shape. (It will be less elastic and easier to stretch after it has rested.)
  4. Peel and core the apples and cut each one into 8 wedges. Starting about 1/2 inch from the outer edges of the round of dough, arrange the apple wedges in concentric circles on top, pushing them gently into the dough. Dot with the butter and sprinkle evenly with the remaining sugar.
  5. Bake the galette for 45 minutes, or until nicely browned and crusty. Slide a spatula underneath the galette while it is still hot to make certain it hasn’t stuck to the sheet, and then let cool on the sheet. Spread the apricot preserves on top.
  6. Cut the galette into wedges and serve at room temperature.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.