Sea Glass at the Inn by the Sea, Cape Elizabeth, ME
At his mid-winter Beard House dinner, Mitchell Kaldrovich served this simple galette with roasted apple gelato.
One 10-inch galette
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
- 1/4 cup ice water
- 6 cups peeled, cored, and sliced apples (about 4 large apples)
- Juice of 1 lemon
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch salt
- 1 large egg, lightly beaten
Mix together the flour, salt, and 1 teaspoon of the sugar in a bowl. Using a pastry cutter, 2 butter knives, or your hands, cut the butter into the flour until the butter is the size of small peas and the mixture resembles coarse meal. Add just enough water for the dough to hold together. Form the dough into a disk. Wrap in plastic wrap and chill for at least 1 hour before using.
On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut a 14-inch circle from the dough. (You can freeze the extra dough for another use.) Transfer the dough to a large, parchment-lined baking sheet.
In a large bowl, gently toss together the apples, remaining 1/2 cup of the sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Arrange the fruit mixture on top of the dough, leaving a 2-inch border all the way around. Fold the border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Refrigerate the assembled tart for 30 minutes before baking.
Preheat the oven to 375ºF.
Brush the edges of the galette with egg. Sprinkle the remaining tablespoon of sugar over the entire galette. Bake until the crust is golden brown and the juices are bubbling, about 1 hour. Transfer the baking sheet to a wire rack to cool.