3 Braeburn apples, peeled, halved, cored and halves cut into 6 1/2 inch wedges
1/8 tsp kosher salt
1/3 C sugar
1/2 tsp cardamon
1/2 tsp cinnamon
1/2 tsp arrowroot
1 tsp fresh lemon juice
1 8 oz frozen puff pastry sheet thawed
all purpose flour for sprinkling
1 large egg beaten
topping-
1 4 oz pkg chilled soft fresh goat cheese crumbled
1/3 C sliced almonds, toasted
1/3 C tart dried cherries
Instructions
For the galette. Position a rack in the center
and preheat the oven to 375. Melt the butter in a
large nonstick skillet over medium high heat. Add
the apples and sprinkle with the salt. Saute
until almost tender, tossing occasionally about
10 minutes. Remove the skillet from the heat.
Whisk the sugar, spices and arrowroot in a small
bowl until no lumps remain. Sprinkle the spiced
sugar and lemon juice over the apples in skillet
and toss to blend. Cool to lukewarm.
Place a large sheet of parchment paper on the
work surface. Unfold the pastry sheet on the
parchment and sprinkle both sides lightly with
flour. Roll out the pastry to 12 inch square,
lifting, turning and sprinkling with more flour
to keep from sticking. Cut off the corners with a
rounded cut,making a 12 inch diameter pastry
round
Brush the pastry all over with some beaten egg.
Starting 2 inches in from the edge to leave wide
border, arrange the apple wedges close together
in a circle on the pastry. Arrange the remaing
apples in a smaller circle in center. Fold the
pastry border partially over the filling.
pleating the pastry in loose folds. Brush the
folded up border with some beaten egg. Slide the
galette with the parchment onto a heavy baking
sheet. Scrape the juices from the skillet over
the apples. Bake galette until pastry edge is
deep golden brown 30-35 min.
Meanwhile make the topping by tossing the goat
cheese , almonds and cherries in a medium bowl .
Chill until ready to use.
Remove the galette from the oven and sprinkle the
topping evenly over the filling. Return the
galette to the oven and bake 5 minutes longer to
soften the cheese and cherries. Cool 20 minutes
and serve warm.
Originally Submitted
9/25/2019
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