Thank you, Edible East Bay, for sharing Jennifer Altman’s galette recipe.
Paying it forward here:
Flaky Pastry Dough
(yield: 1 1/4 lb dough, enough for 1 large or 8 individual galettes)
2 cups (10 oz) AP flour
1 cup (8 oz) cold butter, cut into 1/2 inch pieces
1/2 tsp salt
1 tbsp sugar (omit for savory pies)
1/2 cup ice water
1 large egg, beaten with 1 tbsp water
Measure the flour, salt, and sugar (if using), and place in a very large mixing bowl, or onto a large cutting board or countertop.
Add about a third of the butter pieces, and toss to coat. Keep the remaining butter in the refrigerator.
With a pastry blender, bench knife, or 2 dinner knives, cut the butter into the flour until it resembles coarse meal.
Add the remaining chunks of butter and continue to cut in until they are pea-sized.
Measure out 1/2 cup ice water and sprinkle over the flour/butter mixture.
With a fork or bench knife, gently toss until the mixture clumps together when squeezed in your hand. (If necessary, add more ice water, being careful not to add too much.)
Without over-working the dough, form it into a roughly shaped ball. (It should barely hold together and will look a little shaggy — this is ok!) Transfer the dough to a lightly floured surface.
Now. Fraisage! This is a French pastry method that consists of smearing small pieces of dough along a board to form a cohesive ball of dough. The result is a tender dough with long, thin butter pieces. The goal is flaky!
Start by breaking off about 2 tbsp of dough. With the heel (not the palm! too warm!) of one hand, rapidly smear the pastry away from you across the surface to about 6 inches. Continue with the remaining dough. Gently gather the smeared dough pieces together (bench knife!) into a ball, flatten, and wrap in plastic wrap to refrigerate for at least one hour. (It can also be frozen at this point.)
When ready, roll the dough (on a lightly floured surface) into a circle approximately 1/8-inch thick, lifting and rotating every 1/4 turn to keep from sticking. The finished round should be about 14 inches in diameter. Brush the dough with the egg wash mixture. Trim (if you like — I like the rough edges) and place on a parchment-lined baking sheet. Refrigerate while you prepare the filling.
Gravenstein Apple Filling
1 1/2 lbs (about 4 cups, or 5-ish apples) Gravenstein apples, peeled and cut into 1/2 inch slices
sugar to taste, and some for sprinkling
2 tbsp AP flour
lemon juice to taste
1 large egg, beaten with 1 tbsp water (or use what’s left over from above)
Slice the fruit and mix it with sugar to taste, adding lemon juice to perk up the flavor and flour to thicken if the apples are particularly juicy.
Arrange decoratively in an even layer on the pastry, leaving a 2-inch border.
Fold the pastry edges over the fruit.
Brush the rim with the beaten egg and dust with sugar.
Bake on the bottom rack at 375F until the crust is a deep golden brown and the fruit is fully cooked, about 40 – 50 minutes.
Serve warm with caramel sauce, whipped cream, or ice cream (or hell, why not all three??).
NOTE: This recipe can be used with many fruits. Drier fruits should be cut thicker than juicy fruits.
If using very juicy fruits, sprinkle a thin layer of crushed lady fingers or cake crumbs on the dough before adding fruit.