Apple galette with goat cheese, cherry, and almond topping
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A semi-open French galette pie embodies all the delights of homemade baking: ease of preparation, exquisite flavor, and a rustic presentation that emphasizes the flavor of the baked good rather than its presentation. This galette is baked without a pan. The filling is spread on a sheet of dough and the edges are simply folded over to prevent the juices from escaping. The apple filling for this galette is prepared separately in a pan and then spooned onto the dough. Therefore, firm apples are essential, as they will hold their shape even when stewed. A few minutes before the galette is ready, it is topped with pieces of goat cheese, dried cherries, and almonds—a luxurious combination!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Biscuit
- 3 Braeburn apples (0.7 kg), peeled and halved, cut the halves into 6 1 cm thick slices.
- 30 g butter
- 1/8 tsp salt
- 1/3 cup sugar
- 0.5 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp arrowroot starch
- 1 teaspoon freshly squeezed lemon juice
- 1 sheet frozen puff pastry (220g), thawed
- Flour, for work
- 1 large egg, beaten
Topping
- 120 g chilled fresh goat cheese, crumbled into 0.5-1 cm pieces.
- 1/3 cup toasted sliced almonds
- 1/3 cup dried cherries
We recommend
Recipes with similar ingredients: puff pastry, apples, goat cheese, dried cherries, cardamom, cinnamon, almond
Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 190°C.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the apples and season with salt. Cook until tender, stirring occasionally, about 10 minutes. Remove the skillet from the heat. In a small bowl, whisk together the sugar, spices, and arrowroot until no lumps remain. Sprinkle the apples in the skillet with spiced sugar and drizzle with lemon juice and toss to combine. Cool until lukewarm.
- Place a large sheet of parchment paper on a work surface. Place the dough on the parchment and lightly flour both sides. Roll the dough out to a 12-inch (30 cm) square, lifting, rotating, and dusting it with additional flour to prevent sticking. Trim the corners (round them off) to form a 12-inch (30 cm) diameter circle.
- Brush the dough with beaten egg. Arrange apple slices on the dough in a circle, leaving a 5 cm border (to leave a wide edge). Arrange the remaining apples in the center in a smaller circle (their ends may overlap the first ring of apples). Fold the edge of the dough over the filling, pleating it in loose folds. Brush the folded edge with beaten egg. Transfer the galette, parchment-lined, to a heavy baking sheet. Drizzle the apples with any remaining pan juices. Bake the galette until the edge of the dough is golden brown, 30 to 35 minutes.
- Meanwhile, prepare the topping.In a medium bowl, combine the goat cheese, almonds, and cherries until evenly distributed (the cheese should remain chunky). Refrigerate until ready to use.
- Remove the galette from the oven. Sprinkle the topping evenly over the top. Return to the oven and bake for another 5 minutes to soften the cheese and cherries. Cool the galette for 20 minutes and serve warm, or cool for 2 hours and serve at room temperature.
Categories:
Recipe collections
Similar recipes
