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RECIPES
3. Shape into a disk, wrap in plastic
wrap and chill for at least one hour.
STREUSEL CRUMBLE (OPTIONAL)
1. In a small bowl, mix together the flour,
sugar, cinnamon, and salt. Cut in the
butter by hand or use a pastry cutter.
Ensure this mixture is crumbly.
2. Cover with plastic wrap and keep
refrigerated until ready to use.
PREPARE THE APPLES
1. Peel and core the apples. Slice them in
half and then into ¼ inch slices. Toss
them in a bowl with sugar, cinnamon,
corn starch and salt.
ASSEMBLE THE GALETTE
1. Dust a working surface and rolling
pin with flour. If necessary, allow the
dough to sit at room temperature for 10
minutes until it is soft enough to roll.
2. Roll the dough into a 16-inch (40 cm)
circle. Slip an 11-inch (28 cm) round
baking pan underneath the dough;
centered. Arrange the apple mixture
onto the center of the rolled pastry (with
the pan underneath). Carefully lift and
fold over the edges towards the center,
allowing it to pleat. The dough is not
intended to reach the center; therefore,
exposing the apples in the middle.
3. Sprinkle the exposed apples with
the reserved streusel topping (optional).
4. Brush the edges of the pastry
with cream or milk and sprinkle with 1
tablespoon (30 ml) of granulated sugar.
5. Set the wire rack at the bottom
rack height position. Turn the
FUNCTION dial to BAKE. Set the
temperature to 400˚F (205˚C)
and the TIME to 20 minutes.
Press START/CANCEL button
to activate.
6. Bake the Apple Galette until the
time has elapsed. Turn the heat down
to 350˚F (175˚C) and bake for an
additional 40 minutes or until the crust
is golden.
7. Allow to cool before serving.
Serve wedges of the Apple Galette with a
scoop of French Vanilla Ice Cream.