Let's get down to it. A galette is the hippy child of the tart world. It's a free spirit and doesn't care to conform to your pans or traditional shape. And that's just fine by me. I love galettes because they are versatile and easy to make. It's a flavorful, rustic dessert that is sure to impress! Be sure to save the liquid from the cherries...it makes a wonderful drink!
Yields 1 galette (about 8 servings).
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 stick unsalted butter, cut into 12 pieces and chilled
- 3 large eggs
- 1/2 stick salted butter
- 1 vanilla bean, split lengthwise
- 2-3 large apples, cored and chopped in small pieces (Honey crisps and pink ladies work best)
- 1 cup dried sour cherries
- 1/2 - 1 cup triple sec
- 1/2 cup chopped pecans
- 3 tablespoons dark brown sugar
- Turbinado sugar for sprinkling
- Soak cherries in triple sec overnight. Drain (save the liquid for your cocktails!) and set aside.
- Make the dough. In a stand mixer with the paddle attachment, combine flour, 1/2 cup granulated sugar, baking powder, and salt. Mix on lowest speed for a few seconds to mix up. Add unsalted butter and mix until the butter breaks down into smaller pieces, under a minute.
- Scrape the bowl and mix for an additional 30 seconds. Repeat this process once more. Whisk 2 eggs together and add to dry/butter mixture and beat on the lowest speed. Beat until the dough begins to hold together.
- Invert dough onto a floured surface and knead together for 3 to 4 minutes, until dough is smooth. Form the dough into a disk, wrap in plastic wrap, and chill for a few hours before rolling out.
- Preheat oven to 375 F. In a small saucepan, over medium heat, melt salted butter and scrape in vanilla seeds, add pod. Cook, stirring often, until mixture foams and browns (about 5-8 minutes). Be careful not to burn this!
- Remove from heat and discard pod. Set aside.
- On a heavily floured surface, roll out dough into a rectangle (about 14" by 10" and about 1/8" thick) and transfer to a parchment-lined baking sheet.
- Spread apple pieces, cherries, and pecans across the surface of the dough, leaving a 1 1/2" border (see picture above). Sprinkle with dark brown sugar and brush with brown butter mixture.
- Fold border over apple mixture, overlapping as needed.
- Beat 1 egg with 1 teaspoon water in a small bowl and brush crust with the egg wash. Sprinkle with turbaned sugar.
- Bake until apples are soft and crust is golden brown, about 40-50 minutes.
- Let cool slightly and enjoy!
Dough recipe adapted from Nick Malgieri's Sweet Pastry Dough.