On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Use a pastry brush to brush the outer edges of each galette with the prepared egg wash. Drop about 1 tbsp of cream cheese filling into the center of each galette and spread evenly leaving a 1.5 inch border around the crust. Then I use the leftovers as a mixer with cava or whiskey. It was fabulous, not too sweet. The glaze is brilliant. But the crust was so flaky and wonderful, my sister wanted to kill me, and the simple taste of these beautiful Fall apples highlighted without anything but a little turbinado sugar that I sprinkled on and the butter- just fantastic! An easy, appealing dessert that is great for breakfast the next day. The crust was tough, like taffy. P.s. I’m vowing to play with using this crust for other easy-bake fruits… pears and quince, oh my! The crust came out really well and was easy to work with. you know the one. I managed to wrangle the dough into the galette shape anyway, but next time I’ll start with 2. I use my food processor for galette and pie dough all the time. You can still fold over/in the dough for a rustic look. From the article, the “number of apple seeds it takes to pack a lethal punch is therefore huge”. http://www.foodandwine.com/recipes/rustic-apple-tart I did the crust in the food processor, and did the apples slightly differently (which I think I’d seen in a French bakery)–do the outer edge like the photo, but in the center, lay the apples in their side to make a pinwheel and do 2 or 3 layers (to come up as high as the outer layer). Done in the food processor in 20 seconds, it’s endlessly adaptable and I use it for sweet and savory. Truly yummy! Hopefully, it will still turn out on attempt #2 without me having to rebuild from scratch. I don’t think I have ever seen a better one. Would it work to grate the butter for this recipe or is it preferred to cut it into chunks and mix it in with the pastry blender? *shudder* Thank you, it’s amazing recipe! DID YOU GO TO COOKING SCHOOL? And thank you for the great tip about the melon baller – pleased to have found a new use for mine. Filled with bing cherries that weren’t so ripe, so added extra 5g sugar and some vanilla extract. What does ropey mean? I used leftover peel juice to make oatmeal the next morning. Different kinds of fruit have different pectin levels, and might need more or less thickener. Beautiful post! Looking at your pictures now I don’t think I put as many apples in as you did. I was worried it would be too simple without extra spices, but it was delicious. have you tried this with other fruits? hi Deb ~ Tried the zucchini ricotta one too and loooved it. Any thoughts would be appreciated. Made this today and OHHHHHHH MY GOODNESS!!!!!!!! WOW, this recipe looks amazing! https://www.thekitchn.com/recipe-rustic-pear-and-apple-galette-34650 Your email address will not be published. It really gives it an extra apple kick. Love the term “armadillo it.” Such an accurate and descriptive phrase. :D, I made this for a dinner party with friends over the weekend. Made this with mostly strawberries with maybe 1/2 cup rhubarb, which is all I could get from my garden. Can I use Granny Smith or will they be too I absolutely adore the step by step photos. * Fruit: Use whatever fruit you like to bake with (shown here with about 2 cups sliced rhubarb and 1 1/2 cups sliced strawberries). A friend of mine made the original version by Jacques Pepin once, it was stunning! Thanks! Hello! Thanks! And the tart looks good, too ;) . I find it makes the crust more tender and flaky. My family polished it off in about 3 minutes flat and then said “make another one!”. Just made two of these. I made my first sweet galette with this. 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