I love greeting the first few chilly mornings of autumn and can usually be found, shoulders wrapped, sitting in the kitchen alone with the steely blue light, hands clasped around a mug of tea. These moments of transition are always my most favorite. My attention pointed sharply at the changes happening, in the light, in the air, in the smell of the earth. There is no time like those first few days of a new season to awaken the senses and renew faith in the beauty of this life.The kettle seems to take just a bit longer to boil in the cooler kitchen and in those few extra moments I find my mind wandering to thoughts of cinnamon scented breads, oven roasted pumpkin and pots of soup on the stove. My closet and spice cabinet are inevitably rotated, those summer things, those summery flavors moving to the back in favor of the warmth of sweaters and cardamom pods. Though our garden is waning I know there will be lots of lovely things at the farmers market soon and I’m looking forward to the new seasons produce. Nothing quite captivates me or captures the essence of the season here in New England, quite like apples. I unabashedly devour them in everything – soups, salads, roasted, raw, sweet, savory. I fairly live for that first bite into the first apple of the autumn season. Of course that’s first bite is even better on a slightly crisp, sweater needed, sunny, orangish leafy sort of day. Below is the recipe for a lovely rustic galette – just the sort of thing I find myself wanting to make when that unavoidable pull of the universe calls for baking.I like to use a mix of apples for this galette , skins on, textures and flavors all melding together. I also shy away from store-bought in favor of more local, older school varieties of apples. I find the flavors richer and the textures more diversified. Check out the local farmers markets or farm stands – I like Macs, Macoun, Cortland and Cox.
350 for 55-60 min
Crust (adapted from the brilliant Linda Lomelino)
- 1 2/3 Cups or 200g flour
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 2/3 Cup or 150g very cold butter
- 1 tsp fresh ground cardamom
- 4-5 Tbsp ice water
- 4 medium sized / 725 g mixed apples
- ¼ cup or 35g golden raisins
- Zest ½ orange & ½ lemon
- Juice of half an orange, 3Tbsp
- Juice half a lemon, 1Tbsp
- 1Tbsp sugar
- 1 tsp cinnamon
- 2 Tbsp heavy cream or milk (to wash the edges of the crust)
- plus more granular sugar for topping
to make the crust – mix flour, sugar, salt and cardamom together in a large bowl. Begin with very cold butter and finely dice butter with a knife or finely slice with a cheese slicer (a trick i learned from Linda Lomelino)
gently rub butter with clean hands into the dry mixture until it is combined and resembles the texture of wet sand. Some larger pea sized pieces of butter are ok.
Slowly add the iced water, one tablespoon at a time, until the dough just comes together to form a ball. Pat into a disc and wrap in wax paper and a clean kitchen towel. place in the refrigerator to chill at least 30 minutes or up to 24 hours
To make the Galette – Preheat the oven to 350
slice apples into 1/8″ thick slices, cores removed and skins on. Then toss the apple slices with the zest, juice, cinnamon, sugar and raisins.
remove dough from refrigerator and let stand a few minutes or until its easily rolled out but not warm. On a lightly floured surface, roll out dough until its about 13″ in diameter. Carefully transfer to a parchment lined 9″ pie pan or baking sheet.
add the apple mixture on top of the dough (arrange in a fan pattern if desired, or simply pile it on) leaving about 2 1/2″ from the edge with no filling.
carefully fold up the edge all the way around and press a little to seal. Brush on the milk or cream across the top of the folded edge and sprinkle generously with granulated sugar. this will help the edges brown nicely
Pop the galette into the oven and bake 55 – 60 minutes our until the crust is cooked. You may need to cover the center apples with a bit of extra baking parchment if the edges begin to catch.
Remove from the oven and let stand about 10 minutes. Serve warm or at room temperature