Easy Apple Galette in a Skillet
For those of you who are afraid of making a rustic galette free form, Williams Sonoma had this great idea to make a galette baked in a skillet!
The results were excellent and because of the buttery puff pastry, the galette slid right out of the pan, no extra greasing needed.
The original recipe wants you to make a frangipane with pistachios....but I am loaded w/ almonds right now, so made it the traditional way.
This was so easy and everyone loved it.
Using puff pastry makes you an instant boulanger.
You know I love it, and it's a great ingredient to have on hand in the freezer.
Skillet Apple Galette (recipe adapted from Williams Sonoma):
1 sheet frozen puff pastry, about 10 by 14 inches (25 by 38 cm), thawed
1 1/2 cups (6 oz./185 g) toasted pistachios or almonds
2/3 cup (5 oz./155 g) sugar
1/4 tsp. kosher salt
2 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract
2 Tbs. unsalted butter, melted
3 large baking apples, such as Granny Smith, peeled, cored and thinly sliced
1 egg beaten with 2 tsp. water for brushing the pastry
raw sugar (turbinado) for sprinkling
warm honey or apricot preserves to brush on the top after baking
Preheat oven 375F.
Use a heavy skillet like All-Clad (not a non-stick). You don't need to grease the pan because puff pastry has a ton of butter in it.
On a lightly floured work surface, roll out the puff pastry into a 16-by-14-inch (40-by-35-cm) rectangle. Carefully roll the pastry around your rolling pin and transfer it to a 9- or 10-inch (23- or 25-cm) ovenproof fry pan, pressing it gently into the bottom and up the sides of the pan. Refrigerate while you prepare the filling.
In a food processor, combine the nuts, sugar and salt and process until the almonds are finely ground. Add the eggs, vanilla and almond extracts and the melted butter and process until the mixture comes together. Set aside.
In a bowl, toss the apple slices with the lemon juice to coat. I add a dash of cinnamon, because I love cinnamon with apple desserts.
To assemble the galette, pour the frangipane mixture into the pastry-lined pan and spread evenly.
Arrange the apple slices evenly on top of the nut mixture, overlapping them slightly. Fold the excess puff pastry back over the edges of the pan to form a rim or crimp the pastry decoratively. Brush the pastry edges with the egg wash and sprinkle the top with turbinado (raw) sugar.
Bake until the pastry is golden brown and the apples are tender. My galette took 35 minutes. Check it after 30 minutes.
After baking, if your tart looks dull, brush with some warm honey that has been heated in the microwave for 20 seconds (it is a great trick!).
Serve warm or at room temperature with a scoop of ice cream.
Best eaten the day it is made.....but I will happily eat it tomorrow and not complain.