Q1: What is a "galette"?

A galette is a French term for a rustic, free-form tart that is baked directly on a baking sheet instead of in a pie pan. It is made with a single layer of pastry dough that is rolled out, topped with a sweet or savory filling in the center, and then the edges of the dough are simply folded up and over the filling. It is much more forgiving and easier to make than a traditional, double-crust pie.

Q2: What is the difference between this walnut filling and a classic frangipane?

This filling is a wonderful and unique twist on a classic frangipane . A traditional frangipane is a rich, creamy pastry filling made with almond flour . This recipe cleverly uses the same technique but substitutes the almonds with toasted walnuts , which creates a deeper, earthier, and more robustly nutty flavor that is a fantastic pairing with the sweet apples.

Q3: How do I keep my galette from getting a soggy bottom?

This recipe has two built-in secrets to prevent a soggy bottom! First, the rich, buttery walnut filling acts as a delicious, protective barrier between the juicy apples and the bottom crust. Second, the recipe smartly has you bake the galette on a flat, parchment-lined baking sheet , which allows the bottom crust to get direct heat and become wonderfully crisp.

Q4: Can I make this ahead of time for a party?

A galette is at its absolute crispiest and best when it is served on the day it is baked. The best make-ahead method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. This allows you to do a quick, 10-minute assembly on the day of your event, which will give you the best, freshest result.

Q5: What are the best apples to use for a galette?

For a galette, you want to use a firm baking apple that will hold its shape during baking and not turn into a mushy applesauce or release too much liquid. A firm, sweet apple like a Golden Delicious, Honeycrisp, or Fuji is a fantastic choice for this recipe.

The Best Rustic & Elegant Apple Walnut Galette

Name: The Best Rustic & Elegant Apple Walnut Galette
Prep time: 35 min
Cook time: 55 min
Total time: 3 h
Cuisine: French
Ingredients: For the Dough:; 1 1/4 cups all-purpose flour, plus more for dusting; 2 teaspoons granulated sugar; Pinch of salt; 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 1 large egg; 1 tablespoon ice water; For the Filling:; 1 cup walnuts; 1/4 cup plus 1 tablespoon granulated sugar; 1 large egg; 3 tablespoons unsalted butter, diced; 1/4 teaspoon vanilla extract; Pinch of salt; 3 Golden Delicious or other firm baking apples (about 1 1/4 pounds); 1/4 cup apricot preserves; Confectioners’ sugar, for dusting (optional)

The Best Rustic & Elegant Apple Walnut Galette

A from-scratch recipe for a rustic, free-form apple and walnut tart, also known as a galette. The dessert features a homemade all-butter pie dough, which is made easily in a food processor. This is covered with a creamy, frangipane-style filling made from toasted and ground walnuts. The galette is then topped with a decorative, circular pattern of thinly sliced apples. The edges of the dough are folded over the filling before baking, and the finished tart is brushed with a simple apricot glaze.

Author: Grace
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 3 hours (includes chilling and cooling time)
Yield: 6-8 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

For the Dough:
1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
Pinch of salt
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 large egg
1 tablespoon ice water
For the Filling:
1 cup walnuts
1/4 cup plus 1 tablespoon granulated sugar
1 large egg
3 tablespoons unsalted butter, diced
1/4 teaspoon vanilla extract
Pinch of salt
3 Golden Delicious or other firm baking apples (about 1 1/4 pounds)
1/4 cup apricot preserves
Confectioners’ sugar, for dusting (optional)

Instructions

Make the Dough: In a food processor, pulse the flour, granulated sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Beat the egg with 1 tablespoon of ice water, then add it to the processor and pulse until the dough just begins to come together. Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
Make the Filling: Preheat the oven to 350°F. Toast the walnuts on a baking sheet for 7 to 8 minutes; let cool.
In a clean food processor, process the toasted walnuts, 1/4 cup of granulated sugar, the egg, 1 tablespoon of butter, the vanilla, and salt to make a creamy paste.
Assemble the Galette: Increase the oven temperature to 400°F. Line a flat baking sheet with parchment paper.
On a floured surface, roll the chilled dough into a 12-inch round. Transfer the dough to the prepared baking sheet.
Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill this while you prepare the apples.
Peel, core, and slice the apples into wedges. Arrange the apple slices over the walnut filling in a decorative circular pattern.
Fold the edges of the dough inward over the apples, pleating it as you go.
Sprinkle the apples with the remaining 1 tablespoon of granulated sugar and dot with the remaining 2 tablespoons of butter.
Bake and Glaze: Bake the galette on the middle oven rack for 40 to 45 minutes, until the crust is golden. Place a separate baking sheet on a lower rack to catch any drips.
Let the galette cool on a wire rack. In a small bowl, whisk the apricot preserves with 1 tablespoon of water, then strain it. Brush this glaze over the apples.
Dust with confectioners’ sugar before serving, if desired.

Notes

Chilling the dough is a crucial step for a flaky crust.
Toasting the walnuts before making the filling deepens their nutty flavor.
Baking the galette on a parchment-lined sheet pan makes for easy cleanup, and placing another pan on the rack below will catch any juices that might bubble over.

Find it online: https://www.eatswithsoul.com/apple-walnut-galette/