The galette is a free-form French pie that can be filled with sweet or savory ingredients. This version uses whole-wheat flour and cornmeal to create a crust that is light and crumbly with a pleasant texture. The crust is filled with sweet apples and walnuts before baking. This recipe makes mini-galettes, but it can easily be formed into one large pie.
Yield: 4 mini galettes
- 3/4 cup whole-wheat flour
- 1/4 cup yellow cornmeal
- 1/2 T. sugar
- 1/2 tsp. salt
- 1/2 cup cold unsalted butter, cubed
- 1Â½ T. cold water
- 2 small apples, thinly sliced
- juice of 1 lemon
- 1/4 cup chopped walnuts
- 1/3 cup brown sugar
- 1 T. cornstarch
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
Place flour, cornmeal, sugar, salt and butter in bowl of large food processor. Pulse quickly (about 5 seconds) four to five times, until mixture forms pea-sized crumbles.
Add water. Pulse for longer segments (about 10 seconds) three to four times, until dough starts to come together. Continue to pulse until dough forms ball.
Remove dough, shape into ball and wrap in plastic. Refrigerate for 20 to 30 minutes.
In medium-sized bowl, add apples and top with lemon juice. Add walnuts, brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Stir to mix ingredients and coat apples.
Preheat oven to 350 degrees F.
Divide dough into four pieces and roll out on floured surface into 5-inch circles. Place generous 1/4 cup apples and walnuts in center of each circle. Fold up edge of crust just over filling, leaving filling exposed in center of galette.
Bake on lightly greased baking sheet or baking sheet covered with silicone mat for 20 to 25 minutes, until crust is firm and slightly browned. Cool 5 minutes before serving. Store in airtight container up to two days at room temperature.