Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 7.1 oz all-purpose flour
• 3/4 oz sugar
• 1/3 teaspoon salt
• 4.4 oz unsalted butter
• 1 egg
• 2 tablespoons water
• 1 apple
• 1.8 oz sugar
• 0.4 oz cornstarch
• 1/2 teaspoon cinnamon powder
• 1 pinch salt
• 0.5 oz turbinado sugar
• 2 teaspoons melted butter
• a little pistachios

Method

1. Whisk the egg with the water in a small jug to make the egg water for the pastry.
2. Combine the flour, sugar, and salt in a large bowl, then cut in the chilled cubed butter with a scraper until the pieces are the size of rice grains.
3. Dribble in a little over half of the egg water and bring the mixture together into a rough dough.
4. Cut the dough in half, stack the halves, and repeat 2 or 3 times to build flaky layers.
5. Shape the dough into a round, wrap it, and rest it in the refrigerator for 1 to 2 hours.
6. Roll the rested dough to about 1/8 inch thick on a dusting of flour, trim it roughly round, and chill the sheet briefly.
7. Halve the apple, remove the core and stem, and slice the halves thinly.
8. Toss the apple slices gently with the sugar, cornstarch, cinnamon, and pinch of salt.
9. Fan the apple slices in a round in the center of the dough, leaving a wide border bare.
10. Fold the bare border of dough inward over the edge of the fruit in loose pleats.
11. Brush the folded crust with the remaining egg water and sprinkle the turbinado sugar over it.
12. Bake the galette in an oven preheated to 365°F for 30 minutes until the crust is deep golden.
13. Brush the hot galette with the melted butter and scatter the pistachios over the top.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).