I tore this recipe out of the November 2007 issue of Gourmet Magazine, and it's served me very well over the past two years. It's a wonderful fall dessert that showcases the best that apples have to offer. I've made it for a few occasions, and each time I've received tons of compliments. It's more rustic than a typical apple pie, and maybe not Thanksgiving centerpiece worthy, but once you taste it, you'll understand why you'll make it again and again.
1 1/4 cups all-purpose flour
1 stick unsalted butter
1/4 tsp salt
3 to 5 tbsps ice water
*Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (pea sized) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
*Squeeze a small handful of dough: if it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
*Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forwatd motion to help distribute fat. Father all dough together with pastry scraper (or sharp spatula). press into a ball, then flatten into a 5 inch disk. Wrap dough in plastic wrap and chill until firm, at least one hour. (Dough can be frozen for up to 3 months)
2 tbsps Semoline (semolina flour)
2 lb Golden Delicious apples (about 4), peeled, cored, and each cut into 8 wedges
2 tsp fresh lemon juice
1/2 tsp grated lemon zest
1/4 c granulated sugar
1 1/2 tbsp confectioners sugar (powdered sugar)
*Preheat oven to 350 with rack in the middle.
*Roll out dough into a 13 in round on a lightly floured surface with a lightedly floured rolling pin. Transfer to an ungreased 17x14 inch baking sheet. Sprinkle semolina over dough, leaving a 2 inch border all around.
*Toss apples with lemon juice and zest in a large bowl, then mound on top of semolina (leaving border present) and sprinkle granulated sugar over apples. Fold in dough border over apples, pleating dough as necessary to form a 9 inch round. (When I put the apples on the dough, I start in the center and form circular rings out from the middle)
*Bake galette 30 minutes, then loosely cover with foil and bake until apples are tender and crust is golden, 25-30 minutes more. Remove galette from oven and turn on broiler.
*Dust apples with confectioners sugar and broil 5-6 inches from heat until apples are just golden, 1-3 minutes. Watch this carefully as the sugar can burn! Slide galette brom baking sheet onto a rack , then cool to warm or room temp.
Galette can be baked 5 hours ahead and cooled, uncovered. If desired, reheat in a 350 degree oven until warm, about 5 min.