Testing 1,2,3

Experimentation is always fun! Last night I tried developing my own Apple Galette recipe. It was tasty, but had some issues. I used the Pâte Brisée from the Caramelized Onion & Potato Tart post. I used only AP Flour, and added 1/4 of sugar. I didn’t want to go full out Pâte Sucrée which uses eggs, etc. Though I may have to.

The galette took longer than I thought it would to bake. The crust came out very tough on the bottom. The top was nice - though, I’m thinking that the sugar hardened the dough. Live and Learn.

The filling was mostly Granny Smith Apples. I used a mandeline to slice them. I was going for looks and sliced them in full rounds. I love the skin, it’s a personal taste. However, because the skin was in the round it sometimes came out like spaghetti. NOTE TO SELF: regular quartered slices work better if you’re going to keep the skin on.

Getting a little overzealous I sliced all 6 apples I had. I really only needed two, at the most three, to complete the galette. I used the remaining to make an apple crisp with oatmeal topping. I forgot to flour the apples, and add enough seasoning. Oh woah is me. It still tasted great, so I’m happy.

I had to run out an get some Vanilla Ice Cream once I realized we didn’t have anything to top it with. Even with the mistakes - it still tasted wonderful, and next time it will be even better!