Canal House has a beautiful new book called, ‘Cook Something, Recipes to Rely On’, and this was the first recipe that I needed to make. Use firm apples for a better looking galette and instead of their crust, I used a disk of my super-easy-to-work-with-and-always-in-the-freezer Brown Sugar Pastry – enjoy!
enough pastry for 1 pie crust – in my case, 1 disk of Brown Sugar Pastry
6 to 8 large apples, peeled cored and cut into thick wedges (I used Granny Smith and Honey Crisp and cut each apple into 8 wedges)
1/2 c. sugar AND 1 t. cinnamon
1/4 c. butter
1/2 of a vanilla bean, halved lengthwise
2 T. cream
My best advice is to make the filling ahead of time (I made mine the morning of), so that the apples are cool enough to easily arrange on your pastry – the fanciness is part of the point!
Put all of the apple wedges into a large bowl and toss well with the sugar and cinnamon. In a large non-stick skillet, melt the butter, add in the vanilla bean, and then arrange the apple wedges in a single layer so that they can cook evenly (and caramelize!). You will need to occasionally, carefully, turn them over and it will take about 30 minutes for the apples to become tender – you don’t want them mushy. When they’re close to being done, scrape the vanilla beans out of the pod and spoon the juices over the apples. Remove the skillet from the heat and set it aside until you need the filling.
When you’re ready to put together your galette, preheat the oven to 375 and roll out your pastry as you would into a large round – slightly larger than a regular sized pie if you can. Place a piece of parchment onto a large baking sheet and carefully transfer the pastry – wind it around your rolling pin for the transfer if you’re worried about it coming apart.
Starting in the middle of the pastry circle, arrange the apples in a circular pattern and continue until the apples are 2 or 3 inches from the edge. Spoon the apple pan juice over all, fold the pastry edges over the apples, making small pleats as needed, and then brush all visible pastry with the cream.
Bake for about 45 minutes until the crust is golden and then leave the galette to rest and set for about 20 minutes before you try to slice it. Super beautiful and super tasty!