Galettes, the free-form, open-face versions of pies are perfect for a crowd. You can keep them simple with a rustic presentation of fruit or step it up a level with a decorative pattern. The bonus? A light dusting of confectioners' sugar hides any imperfections. This version is made with a blend of Sifted Red Spring and Whole Grain Einkorn flours.
Einkorn Pastry Dough
1 2⁄3 cup (230g) Flourist Sifted Red Spring Wheat Flour
1 cup (138g) Flourist Whole Grain Einkorn Flour
1 cup (227g) butter, cold and cut into cubes
1/2 tsp salt
1 tbsp apple cider vinegar
1/2 cup ice cold water, or as needed
Yield: dough for approximately 4 galettes (5" diameter each)
Tip: One of the keys to flaky pastry is keeping all the ingredients, including your tools, as cold as possible. Leave them to chill in the refrigerator before you start your work.
2.5 lbs apples (we like using a mixture of Cortland, Golden Delicious and MacIntosh), about 6-8 large apples
2 tsp lemon juice
2/3 cups (101g) brown sugar
1/4 cup (54g) sugar
3 tbsp (23g) cornstarch
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 egg white
turbinado or demura sugar for sprinkling
Make the dough
Combine flours and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.
Add cubed butter to the flour and toss lightly with your hands to coat. Using your fingers, press butter into flat sheets, tossing with flour as you work to make sure each piece of butter is well coated. You want to aim for butter pieces that range from the size of a dime to a quarter.
A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle down into the flour mixture. Use your hand or a fork to flick the flour mixture towards the center of the bowl, rotating the bowl as you go. Repeat with 4 tbsp of liquid. The flour mixture should start forming larger clusters.
After adding 5 tbsp of liquid, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough liquid has been added. If it easily breaks apart, continue adding 1 tbsp of liquid at a time, checking the consistency after each addition until the just dough holds together. Add liquid sparingly.
Form into two circular discs and individually wrap with plastic wrap. Chill for at least 1 hour, preferably overnight.
Assemble and bake
Line two baking sheets with parchment paper.
Remove dough from the fridge. Divide each dough disc in two, creating four portions of dough. Lightly flour your rolling pin and roll each portion into a 7-inch circle, approximately 1⁄8-1/4" thick. Gently place on a prepared baking sheet and place in refrigerator. Repeat with the remaining three portions of dough and keep in refrigerator until ready to assemble galettes.
Peel and core the apples, slicing them into 1/2 inch slices. Place in a large bowl and toss with lemon juice. In a small bowl, mix together both sugars, cornstarch, cinnamon, nutmeg and salt.
To make an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the galettes with egg wash (this helps to protect the dough from becoming soggy during baking).
Lightly toss the apples with the sugar-cornstarch mixture and divide the filling between the four galettes, leaving about 3 inches from the edge. You can mound the apples for a rustic presentation or fan the slices out in a circular pattern, up to you. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better.
Preheat oven to 400°F. When ready to bake, brush the dough edges with egg wash and liberally sprinkle with Turbinado sugar. Bake for 45-60 minutes until deep golden brown. Let cool slightly and transfer to a cooling rack.