Apple, Brie and Walnut Galette


Are my posts helping?  Are you coping well with the transition to Fall?  It was much harder when it was still hitting 90 degrees to be thinking about pumpkin pies and hearty cheesy casseroles.  But with a few colder nights and mornings, I'm ready to be in cute jackets and tall boots and wrapped in a blanket and drinking some sort of hot drink with whiskey in it.  Trust me, more on the whiskey front in a sec...
I think there is probably a recipe for this galette out there somewhere in internet land (haven't seen it, but I bet it exists).  But my idea evolved a little more organically.  I bought some apples for my lunches at work and ate one and I ended up really not feelin it.  It was too crunchy, or too soft, or too sweet, or too tart, or something was just not what I wanted while biting into an apple.  So I started thinking about what to bake with the rest of these apples.  Pies, tarts, breads are all fine, and I totally want to make those too.  But once again I got inspired by the ingredients in my fridge.  I had some brie cheese, and I just thought this would be like a less difficult-to-eat version of a baked brie in puff pastry.  It had more visual appeal as well, since you could actually see the ingredients bubbling and melding together in the delicious crust.

So I set out to make another transition to Fall recipe.  Well, maybe not so much of a transition.  We're in it now, kids.  But either way, apples, brie, walnuts, brown sugar...how could this be bad?!

Ingredients:
Crust: 
  • 6 Tablespoons Frozen Butter 
  • 2 Tablespoons Ice Cold Water 
  • 1 whole Egg, Divided 
  • 1 Tablespoon Sugar 
  • 1 cup Whole Wheat Pastry Flour (or All-purpose), Plus More If Necessary
Filling:
  • 3 medium apples of your choice (I had 4 and just used all of them, but there was a lot of filling and you really don't need that much, and even some left over...)
  • 1/4 cup brown sugar
  • 1/2 cup rough-chopped walnuts
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 6oz brie cheese
  • 2 tablespoons sugar

Let's start by making the crust, since it will need to rest in the fridge.

Grate the frozen butter onto a small plate with a coarse cheese grater.  Place grated butter in the freezer until ready to use.  Do you know this trick?  It makes making a pie crust sooo much easier.  Trust.
Place your ice water in a small bowl.  In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.
Whisk the flour, sugar, and salt in a medium mixing bowl. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter.
Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not too sticky or too crumbly, but holds together well- I ended up needing more cold water to get this to come together, about another tablespoon))
Cover the dough with plastic wrap and refrigerate while we work on the filling.
Delicious delicious filling.
Peel and core all of your apples.  Save these scraps!  We're going to do something amazing with them.  And I'm not talking about composting.  But you could do that too.
Add the apples into a bowl with the brown sugar, cinnamon, walnuts and vanilla extract.
Mix them all together and set this aside while we now assemble this amazingness.
Let's preheat our oven now too, shall we?  350 degrees, get on it. 

Place your dough on a piece of parchment paper (or a silicone liner), sprinkled with flour. Roll out the dough until it’s about 1/8th of an inch thick. Carefully transfer the parchment/liner to a baking sheet.
Slice the rind off of the brie if you so desire (I didn't!), and cut remaining cheese into 1/4-inch strips.  Arrange brie slices in the center of the dough, leaving a 2-3 inch border.
Arrange (or pile) the apple mixture over the brie, then fold up the edges of the dough around the filling, leaving the center still exposed.
Brush the remaining egg over the edges of the crust and sprinkle the remaining 2 Tablespoons of sugar over the galette.
Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.
Allow galette to sit for about 10 minutes before slicing. Serves 6-8 easily.
I served this with a Mexican themed dinner party (go figure- I'm still fighting the end of summer and was still craving fajitas) and it was devoured.
I loved that this wasn't overly sweet, and the cheese added an extra really awesome element to the dessert.  I'm not used to a more savory dessert and I really loved it.  Especially with our wine :-)
I think this would be a really good breakfast on one of these cooler mornings...thoughts?!

Recipe for ease of printing:
Ingredients:
Crust: 
  • 6 Tablespoons Frozen Butter 
  • 2 Tablespoons Ice Cold Water 
  • 1 whole Egg, Divided 
  • 1 Tablespoon Sugar 
  • 1 cup Whole Wheat Pastry Flour (or All-purpose), Plus More If Necessary
Filling:
  • 3 medium apples of your choice (I had 4 and just used all of them, but there was a lot of filling and you really don't need that much, and even some left over...)
  • 1/4 cup brown sugar
  • 1/2 cup rough-chopped walnuts
  • 1 teaspoon vanilla extract
  • 6oz brie cheese
  • 2 tablespoons sugar 
To make the crust:

-Grate the frozen butter onto a small plate with a coarse cheese grater. (Don’t use a microplane.)  Place grated butter in the freezer until ready to use.
-Place ice water in a small bowl.
-In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.
-Whisk the flour, sugar and salt in a medium mixing bowl. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter (butter should be about the size of peas, not thoroughly blended in).
-Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not too sticky or too crumbly, but holds together well.)  Cover the dough with plastic wrap and refrigerate until the filling is ready, or until you plan on assembling the galette.

To make the filling:
-Peel and core all of your apples.  Slice them 1/4"-1/2" thick and place in a large mixing bowl.
-Add the brown sugar, chopped walnuts, vanilla, and cinnamon.  Mix everything thoroughly and set aside (using my hands for this step was easiest)
-Slice your brie cheese into 1/4" slices.

To assemble:
-Preheat oven to 350 degrees
-Roll out your dough on a floured piece of parchment paper.  Make the dough about 1/8" thick- should be very similar to a pie crust.
-Add the slices of brie cheese to the center of your crust, leaving 2-3" along the sides.
-Assemble (or dump) your apple mixture on top of the brie, still maintaining the 2-3" edge, and making sure you get the walnuts and brown sugar in there as well
-Fold up the sides (use a floured spatula or knife if needed) to enclose the galette a bit.  Egg wash the outside edges of the crust with the 2 tablespoons left of egg.
-Sprinkle the remaining 2 tablespoons sugar over the whole galette.
-Bake for 25 minutes or until crust is golden brown on the edges
-Let sit for 10 minutes before slicing and serving

Popular Posts