A galette is a flat, round pastry that’s topped with fruit. Before baking, the pastry dough is folded around the fruit, forming a delicious, beautiful-looking dish. While it gives the appearance of looking as if it took all day to prepare, it’s quite easy and quick. Our galette recipe combines the crisp, tart Granny Smith apple with the spiciness of an IPA, creating a combination that will make everyone want to come back for seconds.
Active preparation time: 2.5 hours
Total time: 3 hours
3 Granny Smith apples
2 Tbs (30 ml) lemon juice
2 Tbs brown sugar
½ cup granulated sugar
1 tsp cinnamon
¼ tsp salt
¼ cup (59 ml) IPA
2 Tbs cornstarch
1 Tbs butter
Peel, core, and thinly slice the apples. Combine the sliced apples, lemon juice, brown sugar, granulated sugar, cinnamon, salt, and beer in a large bowl. Macerate at room temperature for at least 30 minutes, mixing occasionally.
Drain the liquid from apples and set them aside. Pour the liquid into a small pot on the stove, then reduce the liquid by half.
Make a slurry by whisking the cornstarch with a few tablespoons of cold water. Add the slurry to the simmering juice and let the juice thicken. Remove from the heat, add the butter, and stir until the butter is incorporated. Let it cool slightly.
Combine the apples and thickened juice, and let the mixture cool slightly before using in the apple galette.
4 Tbs (1/2 stick) butter, cold, cubed
2½ cup all-purpose flour
1 tsp salt
1 tsp sugar
¼ cup (59 ml) cold water
¼ cup (59 ml) IPA
1 batch apple filling
¼ cup turbinado sugar (e.g., Sugar in the Raw)
Preheat the oven to 350°F (177°C).
In a food processor, combine the butter, flour, salt, and sugar. Pulse until the butter is pea-sized. Add the cold water and beer and lightly pulse until a crumbly dough forms. Finish forming the dough by hand and add water if necessary. Shape the dough into a disc and chill for at least an hour.
On a floured surface, roll out the dough into a large circle until 1/8" (3 mm) thick. Transfer to a baking sheet lined with parchment paper. Put the apple filling in the middle of the dough circle and carefully fold the edges over the filling to form a 10–12" (25–30 cm) galette (see below).
Whisk the egg lightly, then brush onto the outside of the galette. Sprinkle the turbinado sugar on top. Bake for 20–30 minutes, rotating halfway through. The crust should be golden brown.
Beer Suggestions: The IPA contributes an earthy spiciness to the recipe, to complement the sweetness of the apples and other ingredients. We recommend Sixpoint Resin (Brooklyn, New York), Bear Republic Racer 5 IPA (Healdsburg, California), or Avery The Maharaja (Boulder, Colorado).
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PHOTO: CHRISTOPHER CINA