Pipe Dream #61: To Feed 5000 – Apple Galette

Well, pretty much only Jesus could feed five thousand people with nothing but a word, but I feel that in making this galette in three hours for 35 people when I had been planning on 25 people was a bit of an accomplishment. Yes, I occasionally pat myself on the back. By the way, did you elementary school teacher make you give yourself pats on the back when you did something right? How did that practice even start? It is so weird.

If I’m going to be totally honest, I did have help. The best kind of help. Friend help.

During one of our last weeks working at camp, we decided to do dinner for the staff. There was grilled chicken with an orange glaze, greek salad, poppyseed pasta salad and apple tart for dessert. Like many of the baking projects I’ve done, it didn’t seem like such a huge project when we agreed to it. We thought, “25 people? We’ve been cooking for 300 all summer.” However, after picking the apples ourselves, running to town for food and finding out that an unexpected 10 people were added to the guest list, what started as manageable quickly became stressful. That is, it would have been stressful for me if I were prone to such things. Heh.

A galette is a tart with a little bit of artistic license. For a tart, you would use a tart pan to form your dough, but a galette allows you to go free form wit it. There was some serious flow coming from these fingers. You just have to roll out the dough super thin, arrange the filling and pleat the dough edges at one inch intervals over top of the filling.

The hardest part was cutting the apples and keeping them from browning. I was basically dousing them in lemon juice. Perhaps store-bought apples would have held their color better?

It turned out to be a good thing that they were so full of lemon juice, though; the original recipe calls for 5 whole tablespoons of sugar over top of the galette. I couldn’t quite handle that, so I did four, but I could have gone with less. It was plenty sweet.

The apples caramelized beautifully and the galette dough browned nicely. It was super flaky and happy.

You could top your galette with the glaze that the recipe calls for, or you could go with whipped cream or ice cream. I tried to make the glaze, but didn’t really have time to make the syrup boil down enough, so I skipped it. I didn’t regret skipping it though–this stuff got rave reviews from the staff.

Get this:

When Jesus heard what had happened, he withdrew by boat privately to a solitary place. Hearing of this, the crowds followed him on foot from the towns. When Jesus landed and saw a large crowd, he had compassion on them and healed their sick.

“As evening approached, the disciples came to him and said, ‘This is a remote place, and it’s already getting late. Send the crowds away, so they can go to the villages and buy themselves some food.’

 Jesus replied, ‘They do not need to go away. You give them something to eat.’

 ‘We have here only five loaves of bread and two fish,’ they answered.

 ‘Bring them here to me,’ he said. And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. The number of those who ate was about five thousand men, besides women and children.”

Matthew 14: 13-21

Neat, eh?

L

Apple Galette

Adapted from Alice Waters’ recipe via Smitten Kitchen

Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Filling:
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar

Glaze:
1/2 cup sugar

Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands until it has a few dry patches. If you have more dry patches than not, add another tablespoon of water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk and refrigerate. After at least 30 minutes, remove; let the dough soften so it’s workable but still cold. Smooth cracks at edges (like I didn’t in the above picture). On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides.

Place dough in a lightly greased 9-inch round tart pan, or on a parchment-lined baking sheet to go galette-style. Heat oven to 400°F.

Arrange apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself and crimp edges at 1-inch intervals.

Brush (or pour and spread around with fingers…sorry) melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons (or less) over apples.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

Make the glaze if you are a rule-follower: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

Take the tart out of the oven and slide off parchment onto cooling rack. Let cool at least 15 minutes.

Brush glaze over tart, slice, and serve naked or with cream.

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3 Responses to “Pipe Dream #61: To Feed 5000 – Apple Galette”


  1. 1 HopefulButUnsure September 14, 2011 at 2:28 pm

    This looks delicious, but before I try it I need to know: Should the seeds be included with the peels and cores for the glaze? I hear that apple seeds contain arsenic or something.

  2. 2 Lauren September 19, 2011 at 4:41 pm

    Yes! As far as I know, all the extra parts of the apple are included.


  1. 1 Pipe Dream #141: To Be Perfectly Precise, A Question of Pride – Plum & Nutmeg Tart « piping dreams Trackback on October 1, 2012 at 9:01 am

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