Mediterranean Apple Galette

Ingredients

While the American Apple Pie traditionally features a double-crust and is baked in a pie dish, the Mediterranean Apple Galette takes a more rustic approach. It is a free-form tart with a single crust, allowing the apples to shine as the star of the dish. The Mediterranean version also incorporates Mediterranean flavors such as honey and almonds for a unique twist. We alse have the original recipe for Apple Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 medium apples, peeled, cored, and thinly sliced 4 medium apples, peeled, cored, and thinly sliced
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (30g) almond flour 1/4 cup (30g) almond flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1/4 cup (30g) sliced almonds, for garnish 1/4 cup (30g) sliced almonds, for garnish
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 36g (18g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
5. 5.
   Transfer the rolled-out dough onto a parchment-lined baking sheet.
6. 6.
   In a small bowl, combine the honey, almond flour, cinnamon, and lemon juice. Mix well.
7. 7.
   Arrange the thinly sliced apples in a circular pattern on top of the dough, leaving a border of about 2 inches.
8. 8.
   Drizzle the honey and almond mixture over the apples.
9. 9.
   Fold the edges of the dough over the apples, creating a rustic border.
10. 10.
    Sprinkle the granulated sugar over the apples and the exposed crust.
11. 11.
    Brush the crust with a beaten egg for a golden finish (optional).
12. 12.
    Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the apples are tender.
13. 13.
    Remove from the oven and let it cool for a few minutes.
14. 14.
    Garnish with sliced almonds and dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Honeycrisp for the best flavor and texture.
• Almond flour — If you don't have almond flour, you can grind blanched almonds in a food processor until finely ground.

Tips & Tricks

• For an extra Mediterranean touch, sprinkle some ground cardamom or nutmeg over the apples before baking.
• Serve the galette warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for a delightful contrast of flavors.
• If the crust becomes too soft while assembling the galette, refrigerate it for a few minutes to firm it up.
• Experiment with different apple varieties and mix them for a more complex flavor profile.
• Leftover galette can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Mediterranean Apple Galette warm or at room temperature. Dust it with powdered sugar and garnish with a sprig of fresh mint for an elegant presentation. Cut it into wedges and serve on individual dessert plates.

Presentation advice

To enhance the presentation, drizzle a small amount of honey over the galette just before serving. This will add a glossy finish and a touch of sweetness.