I made a really great apple galette. Not too sweet and the galette
dough works up a treat. It's not a sweet dough and can be used for
savory galettes also. I'm thinking maybe a spicy squash-onion one.
Anyway, here's the dessert galette I made and it turned out



Don't be put off by the long looking recipe, it's less complicated
than it looks.

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Apple Galette with Caramel Sauce


3 tablespoons sour cream or yogurt or; buttermilk
1/3 cup approx ice water
1 cup all purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon Salt
7 tablespoons cold unsalted butter; cut into 6-8 pieces
----Apple Filling----
5 medium apples
juice of half a lemon
1/2 teaspoon five spice powder
1 tablespoon agave syrup
1 tablespoon brown sugar
2 teaspoons sugar
----Caramel Sauce----
1 cup sugar
6 tablespoons Butter
1/2 cup heavy cream

To make the dough by hand, ala Julia Child
Stir the sour cream and 1/3 cup of ice water together in a small bowl
and set aside. Put the flour, cornmeal, sugar and salt in a large bowl
and stir with a fork to mix. Drop the butter pieces in the bowl,
tossing them once or twice just to coat with flour.
With a pastry blender, work the butter into the flour, aiming for
pieces of butter that range in size from bread crumbs to small peas.
The smaller pieces will make the dough tender, the larger ones will
make it flaky.
Sprinkle the cold sour cream mixture over the dough. 1 tablespoon at a
time, tossing with a fork to evenly distribute it. After you've added
all the sour cream, the dough should be moist enough to stick together
when pressed; if it's not, add additional cold water, 1 teaspoon at a
time. With your hands, gather the curds of dough together. (You'll
have a soft malleable dough, the kind you might want to overwork.)

Chilling the dough. Turn the dough out of the bowl and divide it in
half. Press each piece of dough into a disk, wrap in plastic, and
refrigerate for at least 2 hours.

To make the dough in a food processor, stir the sour cream and 1/3 cup
ice water together in a small bowl; set aside. Put the flour,
cornmeal, sugar and salt in the work bowl of a processor fitted with
the metal blade; pulse to combine. Drop the butter pieces into the
bowl and pulse 8 to 10 times, or until the mixture is speckled with
pieces of butter that vary in size
from bread crumbs to peas. With the machine running, add the sour cram
mixture and process just until the dough forms soft, moist curds.

Chilling the dough, Remove the dough from the processor, divide it in
half. Press each piece of dough into a disk, wrap in plastic, and
refrigerate for at least 2 hours.

Storing. The dough can be kept in the refrigerator for a day or two,
or it can be wrapped airtight and frozen for a month. Thaw, still
wrapped, in the refrigerator. It is convenient to roll the dough into
rounds, place parchment between each rounds and freeze them wrapped in
plastic; this way, you'll need only about 20 minutes to defrost a
round of dough at room temperature before it can be filled, folded
into a galette, and baked.

Apple Filling; ala koko
Peel, core and slice the apples. Place the sliced apples in a bowl of
acidified water for a few minutes then drain. In a large bowl, add the
lime juice; drained apples five spice powder, and agave syrup. Toss

Caramel sauce; ala many sources and a few failures.
This is one time you really need to make sure you have all your
ingredients ready to go. Caramel sauce can go from glorious to burnt
and ugly in nothing flat.
Using a heavy bottom sauce pan, place the sugar in the bottom of the
pan. Over medium high heat start melting the sugar, as the sugar
melts, using a rubber spatula, start pulling the sugar in from the
sides of the pan toward the center, slowly. As soon as the sugar melts
and right when it just barely starts to smoke (it should be an amber
color by now) quickly whisk in the butter. As soon as the butter is
melted, remove from the heat and slowly whisk in the heavy cream;
continue whisking until the sauce is smooth.
I've made caramel sauce both with and without the butter, I prefer the
version using butter.

Bake filled galette at 400*F for 35 to 40 minutes.

The cornmeal in this wonderfully buttery dough not only gives it a bit
of crunch, it makes it crisp enough to stand up to soft and syrupy
fillings and sturdy enough to be rolled to extreme thinness. You can
use this dough to line a tart pan, but it is particularly well suited
to rustic tarts called galettes-flat , open face, free-form tarts
whose edges are folded over the filling like the ruffled top of a
drawstring purse.
The dough is made quickly either by hand or in a food professor and
produces enough for two galettes.

Notes: Baking with Julia and koko

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