Goulet pie with apples
Galette is the French term for any flat pie baked on a tray rather than in a mold. This pie is based on a recipe from the book «The Art of Cooking» from the French culinary academy Le Cordon Bleu. You can use any filling for the pie. The dough turns out slightly crumbly, with a pronounced creamy flavor.
Composition:
Dough:
- flour - 270 gr.
- cream butter - 125 gr.
- sugar - 70 gr.
- cream - 70 ml
- a pinch of salt
filling:
- apples – 2-3 pieces .
- sugar – 1-2 tbsp.
- flour - 1 tbsp.
- eggs – 1 piece for greasing .
Preparation:
In a food processor, combine the flour, sugar and salt. Add the very cold butter, diced, and mix on pulse mode, gradually adding a thin trickle of cream until the dough comes together in a clump around the blades.
Cream.
Pour the dough onto a table and roll into a ball.
Spread out the baking paper, dust it with a little flour and roll out the dough on the paper into a circle about 30-35 cm in diameter. Sprinkle the middle of the circle with 1 tbsp of flour.
Cut the apples, peeled from the middle, into thin slices. Place the apples «overlapping» in the center and sprinkle with sugar.
Lift the edges of the pastry and place on top of the apples, leaving an 8-10 cm circle in the center open.
Transfer the galette along with the paper to a baking tray. Place the pie in the refrigerator for about 30 minutes. Beat the egg lightly with a fork and brush the galette with it.
Bake the galette in a preheated oven at 180 degrees Celsius for 30-40 minutes (or until the dough is lightly browned).
Remove the finished galette from the oven, cool on a baking tray for 10-15 minutes and cool completely.
Bon appetit!
