I will always be inspired by Chef Kim Dolan. After moving to Rhode Island for college, things were very different for me. In my first lab at school on the first day, the class sat as we watched a montage of pictures from around Rhode Island set to Home by Phillip Phillips (side note, I think we as a society never took the time to question their name). It was a bit corny but also very welcoming. This was a new place and it made it feel more like my new home.
Through the years I keep in contact with Chef, benefit of being with a Rhode Islander. And I continuously am inspired by what she does and who she is as a person. Yesterday she made an apple galette and knowing I had a few more apples from the orchard I knew what I wanted to do on my day off. Of course I couldn’t make it simple though…
Apple Galette with Crumble Topping
113g Unsalted Butter, cold
60g Water, cold
As Desired Spices, I used Cinnamon, Clove, and Cardamom
100g Spelt Flour (or AP)
25g Granulated Sugar
**Play with flours in pie dough. I used 60g of Waspie Valley Corn Flour and 100g freshly ground Glenn Wheat Berries. The wheat is higher in gluten to compensate for corn. Both are from Janie’s Mill.
Mix the first flour and salt in a bowl.
Rub in the cold butter until dime sized pieces remain.
Add water and blend into a dough. Shape into disk, cover, and refrigerate 30 minutes minimum.
In a small bowl, whisk last sugar and flour together.
Drizzle in a couple tablespoons of oil of choice. Whisk together and add more oil to form a crumbly dough. Set aside.
In a small bowl, whisk spices into about 100 grams of sugar. Used desired type of sugar.
When dough has rested, roll into a large shape about 1/8-inch thick.
Sprinkle about 2/3’s of the spiced sugar on the center of the crust.
Slice apples and arrange on the sugar.
Sprinkle remaining spiced sugar on top of apples.
Fold the edge of the crust over itself making pleats around the whole galette. Egg wash inside the seams to help seal.
Egg wash the whole outside once closed and sprinkle with sanding sugar if desired.
Sprinkle the flour oil crumble on the center opening of the galette.
Allow to rest in fridge for 20 minutes before baking at 375°F. Bake for about 25-30 minutes.
You need to understand that fresh grains are going to be a thing for me right now. I have my cute little mill. And I now have way too many grains that I can grind down into flour. I need to use them up don’t I? So fresh grains are going to be a thing for now.
I really like the flavors in this galette. I used a good amount of spice and it goes so well with the apples. The fresh grains are also whole grain so you get that nuttiness without actual nuts in the galette. The corn brings a nice crumble/crunch to the crust as well. I love corn in products for the length it makes you move your mouth to enjoy it. It maybe could have used a little more sugar. I try to guestimate based on what I want per serving but the apples I used from the farm have been a little less sweet. Depending on the apples being used play with the amount and the type of sugar used.
I really love the simplicity of a galette and how quick and easy it can come together. You don’t always have to be fancy. Just a good bag of flour, and some fresh apples. Thank you Chef for reminding me of the simpler recipes.