I don’t know what it is about cool air that makes me want to roll out a buttery, flakey crust. It just kind of happens.
Maybe it’s that I finally don’t mind having my oven on, nice and hot. Maybe it’s just that a bunch of butter mashed with a bunch of flour is the best thing ever.
So a I rolled into the grocery store to buy a whole bunch of butter, I see them. Pretty much everywhere, I see them. Beautiful, shiny apples.
Sure, we can get apples any time of year. But right now they are THE BEST. Seriously. So I filled my cart with a bunch of apples…then a bunch of butter.
And a little secret? The best way to make fall apples taste even more fall is to add some creamy brie cheese and just a touch of cranberry. Sweet, juicy, tart, creamy. (And then buttery and flakey, of course.)
The crust for this galette is the same one I used for this sweet potato, chorizo and sage galette. It’s a fancy thing known as a “pâte brissée.” What’s really important, though, is that it’s delicious.
If you want to go ahead and make your own cranberry sauce from scratch, I commend you. One of my favorite parts about make a galette is how simple it is, so I opted for the can. Just roll out the dough, dump everything on top, and bake.
And then eat it. Eat it all.
APPLE AND BRIE CHEESE GALETTE
2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 sticks unsalted butter (divided, 2 sticks should be very cold)
1/2 cup ice water
3 tbsp. unsalted butter
1/4 – 1/2 lb. brie cheese
1/4 cup cranberry sauce, canned or homemade
sugar, for finishing
First, make the crust: add the flour, sugar, and salt to the bowl of a food processor* fitted with a steel blade and pulse a few times to combine. Take 2 sticks of the butter from the refrigerator (and not until now!) and slice into 1/2 inch pieces. Add the butter to the flour mixture and pulse until somewhat combined. Most pieces of butter should be roughly the size of peas, with some larger and some smaller.
With the food processor set to “On” steadily stream 1/4 cup of the ice water into the flour-butter mixture. From there on add just a small splash of the water until your mixture is moist, but not wet. You’ll probably need to remove the lid once or a few times to assess the texture of your dough. The dough is right when it’s the consistency of wet sand.
Once the mixture is ready, pour half onto a prepared sheet of plastic wrap, and the other half onto another sheet of plastic wrap. Gather each pile into a disc-like shape and wrap in the plastic wrap. Wrap in an additional sheet of plastic to keep it concealed and tight. Refrigerate for at least 30 minutes and up to 24 hours.
*If you do not have a food processor you can still make this recipe! Whisk together the dry ingredients and then incorporate the butter by hand and/or with a dough blender utensil. Once the butter is combined, make a well in the dough and add the ice water in the same increments specified above.
While the dough chills, prepare your filling. First, preheat the oven to 425 degrees F. If using, place a pizza stone in the center of your oven to heat up as well and line a cutting board or pizza peel with parchment paper. If not, line a baking sheet with parchment paper.
Peel your apples and slice into 1/2 inch slices. Melt the butter and toss with the apples. (Brown it first if you’re feeling crazy!) Slice the brie into 1/2 inch slices about 2 inches long.
When the dough has rested, prepare a floured workspace. Remove both discs of dough from the refrigerator. Unwrap the discs and knead for a few minutes with your hands until it comes together in a dough. Roll out into a circle about 15 inches in diameter. Roll the dough around your rolling pin so that you can transfer it to the parchment paper in one piece.
Once the dough has been transferred, spread it with the cranberry sauce leaving a 2-inch boarder. Layer the apples and cheese evenly on top of the cranberry sauce. Fold the outer crust of the dough over the filling so it keeps everything in. cramble the egg with 2 tbsps water and lightly brush the outer crust. Lightly sprinkle the crust and exposed filling with sugar.
Bake for 35-40 minutes or until the crust is golden brown. Serve warm.