APPLE HONEY & NUTS GALETTE by Sonal @ Simply Vegetarian 777 (a guest post)

September 15, 2014

Get your veggies out, let’s sit down for a while and we will have our veggie lessons from Sonal.

Oh, wait? Sonal isn’t bringing veggies today?

She’s bringing what?

Oh, Apples. Okay… fruits! Is she bringing them in a basket disguising to be an old lady thinking she would convince the Princess to eat them?

Hmm, not only apples? Then what? Apple Honey & Nuts Galette? Whoa! That’s sounds something new to the Princess… I am sure she would love that.

So c’mon, Sonal. Bring it on –

Apple Honey & Nuts Galette

image

Jhuls had posted a week ago about bloggers pitching in for Guest post on her blog. I pounced at it. I mean it’s Jhuls, for God’s sake. I don’t have to think twice to say yes to her. She blogs from The Not So Creative Cook. You may think “not creative”, hmmmm but heck she is super creative.

I just adore Jhuls for her fun in the moment and spunky nature. Always a game and a friend’s friend. So much energy? How Jhuls how? You can match my almost 4 year old at the energy and fun level. Loads of love dear girl. Her Tricky Tuesdays and commitment to Introducing New Bloggers is really commendable. Just so inspiring. Yay :).

image(1)

I wanted to bring a dessert to her for the Guest Post. So, today I bring Apple, Honey and Nuts Galette ! A crispy pie crust engulfing some fresh and crisp gala apples, a good drizzle of honey, cinnamon, a dust of sugar and a generous sprinkle of nuts like almonds and pistachios and baked…boom…a gorgeous galette is ready and that too without any eggs in it :). I know Jhuls love eggs but this is eggfree!

image(2)

This is how we do it!

Yields : 6 inch squarish Galette

Kitchen Equipments Required : bowl, parchment or butter paper, baking sheet, rolling pin, chopping board, knife, oven, plastic cling wrap.

Ingredients:

Dough :

  • All purpose flour : 3/4 cup
  • Butter, cold : 4 tbsp, cut into small cubes.
  • Water : 2-3 tbsp, cold
  • Sugar : 1&1/2 tbsp
  • Vinegar : 1/2 tsp. vinegar actually prevents any gluten formation and keep the pie crust flaky and crisp.

 Filling :

  • Apples, sweet and firm rather crisp : 2 small, washed, peeled, cored and sliced very thin.
  • Cinnamon : 1&1/2 tsp
  • Sugar : 2 tsp
  • Honey : good amount to drizzle
  • Almonds, pistachios, walnuts : 2 to 3 tbsp. You can pick any one or mix the nuts.

image(3)

Method : 

Refer to the pictogram towards the end for more clear idea.

Making the dough: 

  1. Take a bowl. Add flour to it. Add cold butter cubes.
  2. Rub the butter in the flour with tip of your fingers. Do not over rub. We don’t want to melt the butter. You may use fork or pastry cutter instead.
  3. Now add cold water, 1 tbsp at a time. Bring the dough together, just gather. We don’t want to knead the dough.
  4. Once the dough is all gathered, wrap it up in the plastic cling wrap tightly and refrigerate it towards the end of the refrigerator for 2-3 hrs.

Rolling, Filling and Baking :

1) Preheat the oven at 425*F.

2) Cut a big sheet of parchment or butter paper.

3) Unwrap the refrigerated dough in the middle of the parchment paper.

4) Roll it out gently on top of the parchment paper into an approximate 7-8 inches square. Roll it into 1/8th to 1/4th inch of thickness. Now this is going to be a slipping dance but it’s worth it since there is no breaking and transferring the galette later on. You can place the butter paper with filled galette as is to bake.

5) Now score the galette lightly with a knife to carve a smooth square. Check picture no. 2 in the pictogram.

6) Drizzle the rolled out pastry sheet, generously with honey. Refer picture no. 3.

7) Now arrange the thin slices of apple, overlapping a little covering the inside of the scored area. Drizzle the top with honey again. Sprinkle with cinnamon powder, sugar, and then nuts. Refer to picture no. 4 & 5.

8) Now fold the edges of the pastry sheet on top of the nuts and toppings, pressing a bit for it to stick. Refer picture no. 6.

9) Now lift the parchment paper with folded galette and transfer it I the baking sheet. Bake the whole thing at 425*F for 25 odd minutes till the folded sides of the pastry turn golden. You may use broiler towards the end for a minute or less for that nice red tone.

image10) Cool for 5-10 minutes and slice with pizza cutter. Serve warm. Just yummy and so much flavor and textures in the same bite.

image(4)

Now, the Princess is full. And you should know that the Princess is selfish so she didn’t share this to the dwarfs. 😛

Thank you for doing this, Sonal. And I am very much happy that you are one of my guest as well as one of my amazing blogging buddies. <3 Thank you for the sweet and wonderful words about me. 😀

For more of Sonal, please check her at Simply Vegetarian 777 (if you haven’t).

I hope you enjoy this; I know Sonal would love to make another batch for everyone. 😀

 

name2

Find me on Instagram, Twitter, Pinterest and Facebook.

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Espresso Truffle Brownies
June 2, 2013
Milo Cupcakes
May 10, 2019
French Almond Cake
September 14, 2013

92 Comments

Thanks for stopping by! I'd love to hear from you... :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)