Autumn Galette

Ingredients

• Butter 5 oz
• Wheat Flour 5 oz
• Sugar 6½ spoons
• Salt ¼ spoons
• Apple 3 pieces
• Almond 2 spoons
• Ghee 0 oz
• Blackberry 15 pieces

Step-by-Step Guide

Step 1

Spread 140 grams of flour on a dry work surface. Add 30 grams of very cold butter to the flour, cut it into cubes, and then chop it finely. Add salt and another 60 grams of butter. Chop this butter less finely, leaving some pieces the size of a pea among the buttery flour mixture. Transfer the flour and butter mixture to a bowl.

Step 2

Gradually add 100 ml of ice-cold water to the dough, one spoonful at a time, kneading it as if you were gathering something granular in your hands. You should end up with a ball — it doesn’t need to be smooth and pretty, the main thing is that it holds together. Wrap it in plastic wrap and place it in the refrigerator for at least an hour — it's important for the butter in the dough to freeze. Meanwhile, you can peel the apples and slice them into not-too-thin wedges.

Step 3

Roll out the dough to a thickness of 4 mm and cut out a circle that is 3 cm larger in diameter than the baking pan. Transfer it to a flat pan lined with parchment paper. Mix a tablespoon of flour with half of the sugar and the almonds, and sprinkle this mixture over the galette. Arrange the apples on top in concentric circles, with a slight overlap.

Step 4

Fold and pinch the edges of the dough in places. Melt the remaining 10 grams of butter and use a brush to coat the edge of the galette with it. Sprinkle the apples with two to three tablespoons of sugar. Now, preheat the oven to 390°F (about 400 degrees Fahrenheit) and bake the galette at this temperature for about fifteen minutes.

Step 5

Reduce the oven temperature to 355°F and leave the galette inside for another thirty to forty-five minutes, until the dough turns golden brown. Ten minutes before it's done, scatter the blackberries over the apples, sprinkle with a little sugar, and return it to the oven.