Nothing is better than having a Happy Birthday Galette after Happy Birthday Mushroom Soup! 🙂 I made this delicious free-form galette for my mom’s early birthday dinner celebration. Today is my mom’s actual birthday, so I felt like it was about time I posted it! Happy Birthday, Mom! ❤
This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Justin Chapel. I loved that the fruit was left unpeeled. It would also be absolutely fabulous for Thanksgiving.
Yield: Serves 12
For the Crust:
- 2 cups all-purpose flour, plus more for rolling
- 3/4 teaspoon kosher salt
- 1 1/2 sticks cold unsalted butter, cubed
- 1/2 cup ice water
For the Streusel:
- 2/3 cup walnuts
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
For the Filling:
- 2 Granny Smith apples—halved, cored and thinly sliced lengthwise
- 2 firm Bartlett pears—halved, cored and sliced lengthwise 1/4 inch thick (I used Red Bartlett pears)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1 large egg beaten with 1 teaspoon water
- turbinado sugar, for sprinkling the crust
- Confectioners’ sugar, for dusting, optional
- freshly whipped cream, for serving, optional
Make the Crust:
- In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas.
- Sprinkle the water on top and pulse until the dough just comes together.
- Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. (I turn it out onto a large piece of plastic wrap to decrease the mess.) Wrap in plastic and refrigerate until well chilled, 1 hour or up to overnight.
Make the Streusel:
- Preheat the oven to 400°, on convection. Spread the walnuts in a pie plate and bake for about 5 to 8 minutes, until lightly browned. Let cool, then chop.
- In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using a pastry blender or your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal.
- Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.
Make the Filling:
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice.
- On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. (I roll the dough out on a piece of parchment paper fitted to the baking sheet.) Ease the dough onto the prepared baking sheet.
- Mound the filling in the center of the oval, leaving a 2-inch border.
- Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.
- Brush the crust with the egg wash and sprinkle evenly with turbinado sugar.
- Bake the galette for 37 to 40 minutes in a convection oven, or up to 45 to 50 minutes in a standard oven, until the fruit is tender and the streusel and crust are golden brown.
- Let the galette cool. Dust with confectioners’ sugar, if using, before serving. Serve with fresh whipped cream, if desired.
One Year Ago:
Two Years Ago:
Three Years Ago: