Delicious and Simple with Melissa Schuette
On my daily walk I met Melissa another foodie. I am so happy that the two of us bumped into each other. Over the past few weeks we would briefly talk about different foodie ideas and also collaborating to start a co-op program in our area. Stay tuned for that……In the meantime Melisa was happy to share her “Fall Fruit Galette”, recipe. Seasonally you can change the fruit and enjoy this delicious and simple dessert.
Melissa- My family and I have lived in Corral de Tierra for 5 wonderful years, but it was when we started our first CSA subscription in St. Louis that I discovered my passion for eating locally, foraging and cooking with homegrown food. One of my favorite seasonal pastimes is developing complex, delectable fruit preserves with local, natural ingredients, especially with fruit from our garden. In the fall and winter I love making lemon curd, caramelized apple jam and pomegranate jelly. My spreads exquisitely compliment a cheese plate, breakfast scones, fresh bread or fluffy pancakes. If you’d like to buy my preserves, jams or jellies, contact me at sagefarmspreads@gmail.com.
I hope you and your family enjoy this beautiful galette that my family and I thoroughly enjoy for breakfast and dessert throughout the fall. Keep in mind that you can make the dough ahead of time for quick meal preparation, or start with your favorite refrigerated pie crust to simplify the process. I love how the nuttiness from the walnuts pairs with apples. Enjoy!
INGREDIENTS
Dough
• 1 1/2 tsp. sugar
• 3/4 tsp. kosher salt
• 2/3 cups all-purpose flour, plus more for surface
• 2/3 cups toasted walnuts
• 6 tablespoons chilled unsalted butter
• 1/3 cup dates (or omit dates and use an additional 6 tablespoons butter)
Filling and Assembly
• 2 tsp. fennel seeds (optional)
• 1 tsp. kosher salt
• 1/3 cup sugar, plus more for sprinkling
• 1/4 cup stone fruit jam (apricot, plum, cherry)
• 2 lb. apples or pears, scrubbed, cored, thinly sliced
• 1 Tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 Tbsp. heavy cream
RECIPE PREPARATION
Dough
• In food processor, mix sugar, salt, and flour. Move contents to another bowl. Pulverize toasted walnuts and dates in the food processor, until fine in texture. Add flour mixture back into processor and pulse until combined. Cut butter into small cubes and add to food processor. Pulse briefly until butter is the size of peas, then turn mixture out onto a work surface. (If mixture doesn’t hold together, use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.)
• If water was added to dough, (using your hands and the bench scraper) toss mixture until water is distributed. Gather into a mound. Flatten somewhat into a disc about 1” thick, between layers of floured parchment paper. Chill 30 minutes.
Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.
• Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.
Filling and Assembly
• Preheat oven to 400°. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and ⅓ cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.
• Spoon and spread fruit preserves evenly across the surface of dough. Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful the folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
• Place galette in oven and immediately reduce heat to 375°. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours. Serve with vanilla ice cream, if desired.