An apple galette is like an open-faced apple pie. It began with making the milk pastry using pastry flour, butter, salt and milk. We used a mixer and dough hook to make the dough, which once mixed was then divided and chilled.
While the dough chilled, the apple filling was prepped. Peeled and sliced, the apples were mixed with brown sugar, cinnamon and some lemon juice.
The chilled dough was then rolled out to a flat round so that it could be filled with apples. The edges of the pastry folded in decoratively.
The galettes were baked for about 40 minutes until golden and the apples stopped bubbling.
I was so excited to try this when I got home. I just wanted to eat it warm with vanilla ice cream.
A perfect combo always. =)