I had intended to post this recipe before Thanksgiving, but somehow the time got away from me. At any rate there’s still plenty of time to prepare and serve this tasty tart during the holiday season.
This crust is buttery and flaky and if you omit the sugar is perfect for a savory tart such as this tomato filled one.
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 sick (8 oz.) plus 1 tablespoon cold unsalted butter
1 tablespoon sugar
1/2 teaspoon salt
About 1/4 cup ice water
In a bowl toss flour with salt and sugar. Cut in the butter until the mixture resembles coarse meal. Using a fork, stir in the ice water by tablespoons until the dough holds together when pressed. Sprinkle in more water if needed. Flatten the dough into a disk, wrap well and refrigerate for at least 15 minutes before rolling out.
1/2 cup almond flour
2 tablespoons sugar
2 tablespoons butter at room temperature
2 teaspoons vanilla
Combine almond flour, sugar, salt, butter and egg in the bowl of the food processor. Pulse until combined, then add vanilla. Purée until smooth.
1-2 apples-honey crisp, granny smith or fuji, peeled and thinly sliced
1 tablespoon melted butter
1 to 2 tablespoons sugar, turbinado or sanding sugar if you have it
1 egg beaten with a little water
vanilla ice cream for serving
Preheat the oven to 400 degrees.
On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment lined baking sheet. Spoon the almond filling into the center leaving a 1 inch border.
Arrange apple slices in concentric circles starting at the outer edge of the filling. Fold the exposed edge of the dough up over the filling. Brush the edge of the dough with the beaten egg wash. Drizzle the butter over the exposed apples. Sprinkle the sugar around the crust and over the apples.
Bake the galette for 35 minutes or until golden. Remove from the oven and let rest on a cooling rack for 5 to 10 minutes before serving. Cut into wedges and serve with vanilla ice cream. Serves: 8