Three-Apple and Fresh Rosemary Galette
I have created endless variations on the theme of a rustic fruit galette, such as with all berries and all apricots, but a favorite winter version is prepared with three varieties of apples. Each variety offers its own texture, sweetness, and acidity, creating a symphony of colors and flavors. Options might include Gala, Jonagold, and Honeycrisp. (In France, I tend to use Gala, Reine de Reinettes, and Chantecler.) The addition of rosemary here surprises many, but its woodsy, piney, eucalyptus-like edge adds a bright flavor that marries beautifully with the apples. And note that this is not an overly sweet dessert; with just 2 tablespoons of added sugar, the fruit takes center stage.
8 SERVINGS
EQUIPMENT: A rolling pin; a pastry brush; a baking sheet lined with baking parchment, baking steel or baking stone (optional).
1/2 recipe Galette Dough
Flour, for dusting
1 large egg, free-range and organic, separated
1/2 cup (3-1/2 ounces/100 g) mixed berry jam
1/2 cup (45 g) crushed cookies, such as biscotti
3 apples, cored and cut into 8 wedges each (do not peel; see Note)
2 tablespoons Vanilla Sugar
4 tablespoons minced fresh rosemary leaves
1 tablespoon heavy cream
1. About 30 minutes before baking the galette, center a rack in the oven with the baking steel or baking stone (if using). Preheat the oven to 425°F (220°C).
2. On a floured surface, roll the dough into a 12-inch (30 cm) disk. Fold the dough in half and transfer it to the parchment-lined baking sheet. Unfold the dough. In a small bowl whisk the egg white with a fork. With the pastry brush, brush the dough with the egg white, leaving about a 1-1/2-inch (3 cm) edge of the disk untouched. Spread the jam in a thin layer over the top of the egg white, and sprinkle with the crushed cookies (the cookies add crunch and flavor but, most important, help absorb the cooked fruit juices and, as with the egg white, keep the pastry from becoming soggy.) Arrange the apples on top, in concentric circles alternating the variety each slice, continuing to leave a 1-1/2-inch (3 cm) space at the edge of the pastry. Sprinkle with the vanilla sugar.
3. Fold the outer edge of the pastry over the inner circle of fruit. Be very careful not to create any holes or thin areas that will let the juices escape. If the dough has gotten too soft, pick up the edge of the parchment and use it to fold the dough over.
4. In a small bowl, mix the egg yolk with the heavy cream until combined and with the pastry brush, paint the edges of the dough with it. (Any remaining egg wash can be drizzled over the top of the galette.) Sprinkle with 2 tablespoons of the minced rosemary.
5. Slide the baking parchment with the tart onto the baking steel or baking stone (if using), or place in the oven directly on the baking sheet and bake until the pastry is golden and the bottom is deep brown, 30 to 35 minutes. This is very important: Err on the well-done side. This is a rustic tart.
6. Let the galette cool, then carefully transfer it to a cake stand or round, flat serving dish. Garnish with the remaining 2 tablespoons minced rosemary. Serve at room temperature, cut into 8 even wedges.
NOTE: Cutting the apples into 8 wedges will result in a galette with firm to soft cooked apples. For softer fruit, cut the apples into 12 to 16 wedges. Flavors and textures will vary, of course, according to the apple varieties used.