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Ingredients
Method
For the dough:
- Cut the butter into small cubes or grate it so that it is in very small chunks. Separately, in a large bowl add the flour with the sugar and salt. Mix with a spoon so that everything is well integrated.
- Add the very cold butter and knead with a pastry blender or with your fingertips until a sandy dough is formed and the butter is in very small but still visible pieces. It is important to work quickly so that the butter remains cold. This step can also be done in a food processor.
- Add the cold water along with the vinegar and mix with a rubber spatula or your hands until the ingredients begin to come together. The dough will look a little crumbly but it is important not to overwork it.
- Wrap the dough with plastic wrap and refrigerate it for 1 hour so that it firms up.
For the filling and assembly:
- Peel and core the apples. Then cut them into thin slices, place them in a large bowl and add the lemon juice to prevent them from oxidizing.
- To the same bowl, add the brown sugar, cinnamon, nutmeg, cornstarch and salt. Mix with a spoon so that the apples are well coated with all these ingredients.
- Preheat the oven to 401º F (205° C). Grease with a little butter and place baking paper on a large rectangular baking sheet.
- Once the dough has been refrigerated, roll it out with a rolling pin directly on the baking sheet until it forms a circle of 35 cm in diameter with a thickness of about 3 mm. It does not matter if the edges of the circle are not perfect, so it is not necessary to cut the irregularities of the dough.
- Place the apple slices on top of the dough, forming a layer spiraling from the center to the edges and leaving a space of 5 cm around the edge of the circle. The apple slices can be slightly overlapped so that everything is well covered.
- Carefully fold the edge of the dough that was left without filling over the apples, working in sections so that the dough is well placed on top of the filling. You can pinch a little with your hands one piece of dough to another but do not pinch the dough with the apples.
- Using a kitchen brush, brush the edges of the dough on top of the filling with the beaten egg. Finally, sprinkle everything with sugar and add the cubed butter on top of the apple filling.
- Bake the galette at 401º F (205° C) for about 45 minutes until the dough is golden brown and the fruit is bubbling. Once ready, remove the apple galette from the oven and let it cool down for 15 minutes in the same baking sheet.
- Use two large spatulas to transfer the galette to a serving plate or cutting board. Serve warm or at room temperature, along with some vanilla ice cream if desired.
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