Fall Galette

Fall Galette

It is my favorite time of year, Fall!  I love the fall more than any other season.  Even though I am sitting here with a long sleeve shirt, hoodie, flannel pants, socks, fuzzy slippers and a frozen nose, I LOVE FALL! I adore the food, the weather and all the wonderful accessories I get to wear.  Ok enough dribbling over Fall, let’s talk food now.

As promised here is another recipe from my challenge 6 submission. Well, it was part of my first attempt to challenge 6.  Now let me make it clear there was nothing wrong with this recipe.  It was delicious. I just didn’t think that it necessarily traveled well enough to be used in for the challenge.  However, it would be perfect for any other occasion.

In this one small little package you have all the wonderful flavors of fall.  It would also make a great option for the Thanksgiving table.

First the secret to a great galette or any pastry for that matter is a light flakey crust.  The secret to a light flakey crust is cold butter and lots of it.  Do not fear butter when it comes to pastry crust, it’s your friend.

I like to bring my crust together directly on a work surface but you can also do it in a food processor if you like.

Sift flour, cornmeal and salt directly onto your work surface.  Drop pads of butter into the flour.

Fall Galette

Using the palm of your hand press the butter into the flour. Using a pastry scraper keep working it and pressing it together until it resembles a coarse meal.

Fall Galette

Add water directly into the flour mixture. Using a pastry scraper mix together until it comes together.  Flatten into a disk, wrap with plastic wrap and refrigerate for 1 hour.

Fall Galette

Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Cut the sweet potato into 1 inch squares and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, sage, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Steal an apple out of the mixture, it taste good!

Fall Galette

For the challenge I made individual galettes by dividing the dough into four equal portions and rolled them out on a lightly floured work surface.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, sweet potato, and onion in overlapping circles–if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Brush the crust with any remaining butter left behind in the bowl.

Fall Galette

Bake until the crust is brown and the apple, potato, and onions are tender and caramelized, about 55 minutes.

While the galette is in the oven put cranberry juice to boil, until reduced by half.  Cool the galette briefly on a wire rack. Drizzle with cranberry reduction and cut into wedges and serve.

Fall Galette

It’s like Thanksgiving pie.  Don’t let the words galette or slice fool you, this is filling treat.  The sweetness from the potatoes and apples in combination with the onions and herbs was delightful.  The crust was also delightfully light with just a touch of corn.

The great thing about a recipe like this, is that you can easily make it your own.  You can swap pears for apples, butternut squash or pumpkin for sweet potato.  You could add roasted pecans, dry cranberries or blue cheese.  If you want to go another route, you could ditch the crust all together and make it into a sort of roasted salad.   The possibilities are endless.

I encourage you to try this and make it your own.  Let me know how it turned out and please save me a slice.

Don’t forget voting is open and if you want to vote for me to move on in Project Food Blog, you can do so until Thursday afternoon at 5pm CT. The next challenge is a video challenge, so if you want to see my mug in action, vote! Thank you so much for all your support so far!!

Print Recipe

Fall Galette (adapted from Food Network)

Crust

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter, chilled and thinly sliced
  • 1/4 cup ice water

Filling

  • 1 large baking apple, such as Rome Beauty or Cortland, peeled
  • 3/4 pound sweet potato
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1 cup cranberry juice

Sift together the flour, cornmeal, and salt directly on to a work surface.  Cut in the butter by mashing the butter directly into the four mixture with the palm of your hand, until the mixture looks like coarse meal. Add the water and mix the dough lightly using a pastry scraper until it begins to come together.  Lightly gather it together some more, then press it into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Cut the sweet potato into 1 inch squares and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, sage, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, sweet potato, and onion in overlapping circles–if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, potato, and onions are tender and caramelized, about 55 minutes.

While the galette is in the oven put cranberry juice to boil, until reduced by half.  Cool the galette briefly on a wire rack. Drizzle with cranberry reduction and cut into wedges and serve.

Comments

  1. says

    Totally love to try this..Never heard of it but, I love to try new dishes and serve it to members of my many family members on special occasions like the up coming one’s. Thanksl

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