Monday, August 27, 2018

Apple Galette





I am so easily swayed by pretty pictures of food. Lately I've been noticing things baked in puff pastry or filo dough in cast iron pans. My first reaction was that it didn't make sense. Cast iron with delicate doughs? But the more I thought about it, the more I thought—why not?

So while apples aren't really in season here yet, I tried an apple galette in a cast iron pan. We loved it! This is a fun dish to whip up at the almost last minute for friends. I did cheat by using (gasp) store bought puff pastry. You do have to think ahead a little bit because the puff pastry needs 40 minutes or so to thaw. And the galette takes about 45 minutes to bake, plus there is the time peeling and slicing the apples. But the thawing and baking times are times you can make a main dish or tidy the house.

You don't even have to grease the pan! Mine came out almost clean. And note that there's no added sugar, unless you top it with something. You can serve this warm or cold. Because whipped cream is always popular at my house, I made a little sweetened whipped cram and poured just a touch of maple syrup (fall flavors!) over it. But you could just as easily serve it with a scoop of ice cream and a drizzle of caramel. (I'm swooning at the thought!) But to be honest, I ate it plain and cold and I still thought it was wonderful. The apples are the star of this dish.

Apple Galette with Puff Pastry

1 sheet frozen puff pastry
3-4 medium apples
1/2 teaspoon cinnamon
1 tablespoon lemon juice

Thaw puff pastry 40 minutes or according to directions. Roll it out on a sheet of parchment paper making it about 1-2 inches larger than your cast iron pan. Lift the parchment paper and transfer to cast iron pan, pastry side down. Peel off parchment paper. Adjust pastry dough to center it.

Preheat oven to 400.

Peel, core, and slice apples, cutting them as thin as possible. Place in a bowl and toss with cinnamon and lemon juice. Lay the slices in the pastry. I started at the outside and worked my way in, adding more and more apples overlapping each other.

Bake 40-45 minutes.

Serve plain, with whipped cream or ice cream, and drizzle with maple syrup or caramel sauce.











13 comments:

  1. Puff pastry scares me so I've never ventured into the puff pastry realm. This recipe however looks like one I can handle! My husband loves anything with apples so I'm going to make an apple galette. Thanks for sharing the recipe! I love your books!

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    1. Linda, just be sure to let the puff pastry thaw for the exact time suggested on the box. Too long and it will get hard to handle. Good luck!

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  2. I made my own puff pastry once just so I could say that I could do it. Frozen puff pastry when handled properly is just as good as homemade and such a time saver.
    I love this quick and simple recipe and will be making it as soon as our local apples are in.

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    1. Making my own is still on my list of things to try. It's good to know that you've done it and recommend frozen puff pastry. I suspect I will be just like you and decide that making my own once is enough.

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  3. I thought we'd all agreed that using frozen puff pastry is NOT cheating and is perfectly acceptable. Or was that just me when I bought several boxes on sale last fall and went a little crazy posting puff pastry recipes? LOL! This one looks delish.

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    1. Cheating? Perish the thought! I think Harbinger is probably right. Making your own is likely a once-in-a-lifetime thing!

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  4. A square cast iron pan? What fun.
    This looks delicious.
    My mother loved left over apple pie for breakfast with a slab of sharp cheddar.

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    1. "But I, when I undress me
      Each night, upon my knees
      Will ask the Lord to bless me
      With apple-pie and cheese."
      Eugene Field

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  5. I like that there are multiple options for serving this dish. So pretty & yummy.

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    1. And it's not difficult to make, either!

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  6. This looks delicious! I have never used puff pastry, but am willing to give it a shot. What's the worst that can happen? Lol...famous last words. Thank you for sharing with us, looking forward to dessert tonight. konecny7@ gmail (dot)com

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