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Thyme Scented Apple Galette

amystillwell's picture

I am a personal chef and recently tried out this recipe on my family.  It was a hit at home so I prepared it again for an anniversary dinner I did recently for a young couple.  They were completely thrilled.  I like the fact that it's not too sweet and the thyme and wine let the apple flavor come through.  Plus it looks cool with the concentric layers of apples.  I found it on epicurious.com.  A great fall recipe.  Enjoy!


Amy


Thyme Scented Apple Galette


Serves 8


1 1/2 cups all purpose flour


1/4 cup confectioner's sugar


1 teaspoon salt, `


3/4 cup cold butter, cut into bits


1 large egg yolk


2 tablespoons water


4 medium gala apples , cored and sliced thin


1/4 cup white wine


1/3 cup sugar


Glaze


1/2 cup apple jelly


1/2 cup white wine


1/4 cup fresh thyme, loosely packed



1. Pastry dough - Stir flour, salt, confect. sugar together. Cut in butter with pastry blender or fingers until resembles coarse meal. In small bowl stir egg and cold water. Add yolk mixture to flour mixture, 1 tbs at a time, tossing to incorporate until mixture forms a dough. Smear dough sev times to develop gluten. Scrape dough together to form a ball, flatten, wrap in plastic and chill for 30 min.


2. Core apples and slice thinly - do not peel.


3. MIx apples w/ wine


4. Preheat oven to 400.5. On floured surface, roll dough to a 15" round and transfer to large baking sheet. Arrange apple slices in concentric circles. Fold dough up over edges and fold into pleats. Brush apples and pastry border with wine and sprinkle w/ sugar.


6. Bake 45 min or until apples are tender and pastry is golden.


7. Cool on sheet or rack.


8. Boil glaze ingredients for 15 min until reduced by at least half, about 15 min. Remove thyme


9. Brush hot glaze generously over apples and serve.

MadMom's picture

(post #38397, reply #1 of 10)

Lovely recipe, but the Tried and True Recipe archive is only for recipes which have been tried by several CT posters and approved by at least three.  Perhaps the moderator can move your post?



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amystillwell's picture

(post #38397, reply #6 of 10)

Where should I have posted it?  Thanks for the heads up.


Amy Stillwell

MadMom's picture

(post #38397, reply #7 of 10)

No problem, because after my post, I saw that this was your first one.  I should have been gentler, but I'm a crochety old lady, so forgive me.  It could be posted in either the cooking discussion or the baking discussion.  A lot of people make that mistake, thinking that this is for their tried and true recipes.  Perhaps your recipe will make it there soon, because it does sound delicious.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

amystillwell's picture

(post #38397, reply #8 of 10)

Thanks for the advice.  And by the way, I'm a crotchety old lady too!


Amy

MadMom's picture

(post #38397, reply #9 of 10)

No problem, and I should have added, welcome to CT!  We crochety old ladies sometimes forget our manners, you know, LOL!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

plantlust's picture

(post #38397, reply #10 of 10)

Tried this recipe (finally) and liked it.  The crust reminded me of shortbread.  I used a mix of 4 apples (Gala, GrannySmith, HoneyCrisp & MacIntosh) and because I couldn't seem to find apple jelly anywhere (neither Whole Paycheck nor Dominicks had it) I tried to fake my own (apple cider cooked down & pectin added).


I would say a dollop of creme fraiche on the side would be a beautiful thing and will only use Gala apples the next time.  Granny's seemed too tart.


Served it as dessert for the parental units.  After chicken w/apples, mashed sweet potatoes & carrots w/thyme. 


Local strawberry wine was the accompaniment.



The skunks come out around 9pm.  Mother

note to self: Skunks don't listen to Mother...where the heck is the hydrogen peroxide?

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

plantlust's picture

(post #38397, reply #2 of 10)

Adding this to my "Must Try" list. Never would have thought of Thyme w/apples. Why did you choose Gala apples? When I make strudel or something, I usually try a mix (Granny for tartness & currently Honeycrisp for the spice/buzz on my tongue).

One limp, still warm squirrel in the mouth outside does NOT negate the fact that mouzies in the house are being caught by TRAP. Hunt inside FIRST!

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

paretsky's picture

(post #38397, reply #3 of 10)

I'm looking forward to trying this too. I use thyme and apples together in my scones when I make them and it works very well.

"Light the lamp, not the rat! Light the lamp, not the rat!!"
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"Light the lamp, not the rat! Light the lamp, not the rat!!"
Rizzo the Rat, A Muppet Christmas Carol

amystillwell's picture

(post #38397, reply #5 of 10)

I used Galas simply because the recipe called for them.  They turned out great as they are not too sweet and looked very nice in the concentric circles with their skins on and also, the skins were tender once cooked.  I am sure any number of apple varieties would work very well in this recipe.


Amy Stillwell

roz's picture

(post #38397, reply #4 of 10)

I have used fresh rosemary finely chopped, too.

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