Executive Pastry Chef Samantha Del Arroyo, Mills Tavern, Providence
This recipe is a riff on my grandmother’s apple pie that she used to make each fall after my family would pick apples together. It’s very simple to make, and there is no pie plate needed. I added a Gjetost butterscotch sauce, too. Gjetost is a Norwegian cheese made with caramelized whey and, when it’s melted, it tastes just like caramel fudge—and goes perfectly with apples, my favorite fruit.
Ingredients
- 2 sticks (8 ounces) cold unsalted butter
- 2½ cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 5 tablespoons ice water
- 1 tablespoon vodka
- 5–6 apples (I like Rhode Island Greening, Granny Smith or a combination)
- ¼ cup light brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons melted browned butter, plus more to brush crust
- 2 tablespoons lemon juice
- ¼ teaspoon ground cinnamon
- Gjetost Butterscotch Sauce (see right)*
- Whipped cream (optional)
- 1 tablespoon unsalted butter
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon light corn syrup
- 1¼ cups Rhody Fresh heavy cream
- 4 ounces Gjetost cheese, grated (see note)
- 1 teaspoon vanilla extract
Preparation
Cut butter into cubes and place in the freezer to get cold. Add flour, sugar and salt to a bowl of a food processor fitted with a steel blade and pulse to combine.
Add the cold cubed butter and pulse until the mixture is mealy but still has dime-sized butter chunks throughout. Slowly add in the ice water and vodka while pulsing until the mixture forms a dough. Place the dough on a floured surface and form a 6-inch disk. (If the mixture starts out wet, that’s OK. You can add more flour while working the dough.) Wrap the dough in plastic wrap and let rest in the refrigerator at least 2 hours, preferably overnight.
Peel, core and cut apples into ½-inch slices. In a large bowl, toss apples with brown sugar, cornstarch, browned butter, lemon juice and cinnamon.
Preheat oven to 375°F.
Roll out dough on a floured surface until it reaches 16 inches in diameter. Place on a baking tray lined with parchment paper and return to the refrigerator to rest for 10 minutes.
Then place the apple filling in the center of the dough, spread out until it is 2 inches from the edge all around. (If dough is too firm, let rest for 5 minutes until it softens.)
Beginning at one side, pull the edge over the apples, slightly overlapping the dough as you make your way around the circle.
Bake galette for 35 to 45 minutes, or until apples are tender but not mushy, and crust is golden brown. To prevent crust from over-browning, place foil over the edges. If desired, brush edges with brown butter after tart is fully cooked. Let cool slightly and serve warm with butterscotch sauce and whipped cream.
*Gjetost Butterscotch Sauce:
Melt the butter until it starts to brown. It should be a light golden color when done. Add the brown sugar, salt, corn syrup and heavy cream. Bring mixture to a boil and then reduce the heat to a simmer. Simmer for about 5 minutes, until sugar is melted.
Add the grated Gjetost cheese and vanilla. Simmer until cheese is fully melted and there are no lumps, stirring occasionally. Remove from heat and let cool at room temperature or use immediately.
About this recipe
Note: Gjetost cheese is a Norwegian cheese that can be found at most well-stocked markets and cheese counters, often under the name “Ski Queen.”
WINE PAIRING: 2015 Steindorfer Beerenauslese ‘Cuvee Klaus,’ Burgenland, Austria—This is our new favorite dessert wine here at Bottles. It will pair wonderfully with this Warm Apple Galette. It is from a tiny family-owned vineyard in Austria and made from late-harvest Pinot Blanc grapes. On the palate there are notes of peaches, candied nuts and lemon peel. The high acidity makes this sweet wine surprisingly quaffable. Sold in a half bottle to make the perfect ending to a meal.
—Kate Miceli, Bottles Fine Wine, Providence
