As promised, here is the apple galette recipe, taken from Yoga Journal.
The only modifications I used were: granny smith instead of golden delicious (for a more tart galette), and I added 4 tbsp of sugar to the apple filling instead of 2. I also used 1/2 regular flour, 1/2 whole wheat flower for the dough.
Vegetarian Apple Galette
Dough:
2 cups flour ½ teaspoon salt
1 tablespoon sugar
¾ cup cold unsalted butter, cut into small pieces
1/3 to ½ cup ice water as needed
Mix the flour, salt, and sugar in a bowl. Cut in the butter with a fork or pasty cutter, leaving some peasize chunks. Sprinkle in the ice water by the tablespoon and toss with a fork until you can bring the dough together in a ball. Press dough into a disk and refrigerate for 15 minutes. To form a galette, roll dough onto a lightly floured surface into a 14 inch irregular circle, about 1/8 inch thich. Fold into quarters and transfer to baking sheet. The dough will be larger than the pan.
Filling:
1 ½ to 2 pounds apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest (if you do not have a small grater, a serrated knife rubbed against the outside of a lemon skin will do just as well)
Juice of one lemon
4 tablespoons sugar
¼ cup melted butter
Preheat oven to 400°. In a bowl, toss apples with cinnamon, zest, juice, and 2 tablespoons sugar. Mound the apples in the center of the dough, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the apples, overlapping them as you go, partially or completely covering the apples. Brush the top of the dough with the melted butter and sprinkle with the remaining sugar. Bake until the crust is golden brown and the apples tender, about 45 minutes.
I finally uploaded the photos I took of the apple galette!
This is the step where you fold the filling into the dough
I wish I had taken a photo of the final product. But I was honestly so excited to eat it I forgot to!
As I mentioned before, I made royal icing this weekend. The recipe I used called for 1/4 cup of water mixed in. This was way too much apparently, because I kept dumping in more confectioners sugar, but still didn't get stiff peaks after several minutes of beating. The final product didn't hold the shapes I used and ended up looking gloppy. I read that royal icing can be tricky... I'm going to try this again with less water next time.. At least my boyfriend enjoyed eating it!
Clearly my cake decorating skills need some work as well.
Here's for first attempts! I hope I can look back on this later and laugh.
This is the pair of earrings I listed today.. These feature gray parrot and rock dove feathers clamped and finished in sterling silver ear wires. Rock Doves are birds that are indiginous to Europe and are often used in fly tying.All orders (of course) come in a Tiffany blue gift box for gift giving and storage.
Have a great Hump day everyone! xox
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