Provencal Apple Galette
Baking and Desserts • European
Description
Buttermilk can be replaced with kefir or sour cream diluted with milk to the consistency of buttermilk.
Ingredients
- Wheat Flour 1¾ cups
- Coarse Cornmeal ¼ cup
- Salt ¼ teaspoon
- Butter 5 oz
- Buttermilk ⅓ cup
- Cinnamon 1 teaspoon
- Apple 3 pieces
- Sugar 1 tablespoon
- Egg white 1 piece
Step-by-Step Guide
Step 1
Mix the all-purpose flour, cornmeal, sugar, and salt.
Step 2
Cut the butter into small pieces, add to the flour mixture, and rub into crumbs.
Step 3
Add the buttermilk and knead the dough. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
Step 4
Preheat the oven to 355°F. Roll out the dough and place it on parchment paper.
Step 5
Peel and slice the apples, sprinkle them with 1 tablespoon of sugar and 1 teaspoon of cinnamon, and mix.
Step 6
Arrange the apple slices on the dough in an overlapping fan shape, leaving a 5 cm border.
Step 7
Fold the edges of the dough over. Brush the galette with the beaten egg.
Step 8
Bake for 40–45 minutes, or until the apples are soft and the dough is golden.
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