Of all of the seasons I love Summer the most, but Fall is a close second. They say Autumn is the year’s last smile… before life comes full circle and everything begins anew in the Spring. We’re in the middle of gorgeous fall around here and I love all about it: The colorful leaves and warm drinks, not to mention soft sweaters and tall boots. Thankfully, they haven’t gotten the memo that they should’ve started pouring down by now and not stop for the next five months up there yet (shhh, please don’t tell them… just a little while more!) The mornings might be crisp, but later in the day it still warms up enough so that we can enjoy all the beauty around.
Fall fills me with nostalgia, and as usual, I deal with it by firing up the oven and filling the air with all the wonderful aromas this time of year has to offer. Today it’s apples, scented with gingerbread and cinnamon. I paired them with sweet cheese, and created a simple but very flavorful galette. Not much to write about it: galette is a free-form crusty cake with various sweet or savory fillings, and to me, it’s a very laid back type of dessert that can be tailored to whatever fruit you have on hand. I chose apples because they’re such a typical fall treat for us to enjoy, but I imagine pears or plums would work just as well; the key is to vary the amount of sugar and cornstarch depending on the fruit used. The dough is simply folded over the filling, creating a wonderfully crispy crust, while allowing the fruit to shine in all its beauty. Galette is also much easier and quicker to make than its somewhat temperamental and high maintenance relative pie – thus giving you more time to curl up by the fire with a book, or go for a walk on one of the last sunny afternoons, and still come home to a great dessert.
Put on a thick scarf and go play in the crisp leaves, and then drive out the chill from your fingers and cheeks with a warm galette. Who says you can’t have it all? With just a little planning you absolutely can!
Apple Cheese Galette
(inspired by Nejlepší recepty 3/2015)
- 250 g (9 oz.) unbleached all-purpose flour
- ½ teaspoon baking powder
- 180 g (6 oz.) cold unsalted butter, cubed
- pinch salt
- 80 g (3 oz.) powdered sugar
- 80 g (3 oz.) ground gingerbread cookies
- 1 egg, separated
- 250 g (9 oz.) soft white cheese, cream cheese, or quark
- 100 g (3.5 oz.) sour cream
- 6 tablespoons sugar, divided
- 2 – 3 tablespoons vanilla “cook and serve” pudding powder
- ½ teaspoon fresh lemon zest
- 2 – 3 apples, peeled, cored, and cut into rings
- 2 tablespoons piquant jam (raspberry, cranberry)
- 2 tablespoons spiced rum
- pinch cinnamon
- 2 tablespoons sugar
- 80 g (3 oz.) ground gingerbread cookies
- 2 tablespoons cold unsalted butter
+ 1 egg, beaten, for egg wash
- First, make the dough: Place flour, baking powder, salt, sugar, and cold cubed butter into the bowl of your food processor; pulse until the mixture resembles peas. Add in the egg and pulse until the dough comes together in a ball. Wrap the dough and chill it for at least an hour before proceeding.
- Meanwhile, cook the apple rings in water with 2 tablespoons sugar for about 5 minutes until soft. Drain the apples and let them cool.
- Prepare the cheese filling: Place cheese, 4 tablespoons sugar, egg yolk, vanilla pudding powder, and lemon zest into the bowl of your food processor fitted with an s-blade. Mix to combine. Whip the egg white until firm peaks form, and mix in carefully with a spatula into the cheese mixture to lighten it.
- Make the Streusel Topping: Combine all the ingredients with your fingers; chill until needed.
- Remove the cold pastry dough from the fridge; roll it out on a lightly floured work surface into a circle about 3 cm (a little over an inch) bigger than a 23 cm (9 inch) round springform pan. Line the springform pan with parchment paper, and butter and flour the sides. Preheat the oven to 350 °F (180 °C).
- Fit the pastry into the pan, pressing the overhang up the sides for now. Sprinkle the bottom of the pastry with 80 g (3 oz.) ground gingerbread crumbs and cover them completely with the cheese filling. Arrange the cooled apple slices onto the cheese.
- Mix jam, rum, and cinnamon. With a teaspoon, place a tiny bit of the jam mixture into the apple slices, and sprinkle the entire galette with the gingerbread streusel topping. Gently fold the overhang pastry over the fruit, pleating as you go along. Brush the edges with the egg wash.
- Bake the galette for about 40 – 45 minutes until golden brown. If the edges brown too quickly, cover them with aluminum foil. Cool the galette for at least 30 minutes on a wire rack. Serve warm or at a room temperature.