I've got more apple deliciousness coming your way today with the final apple-themed post! Have you heard of a galette? It's a rustic pie/pastry topped with fruit that's super simple to whip up! I made this version with apples so I could stick to my current theme, but it's a really versatile dessert, so you can use another fruit, or combination of fruit, if you desire. Think blueberries, raspberries, figs, peaches, nectarines, plums- you get the idea. As usual, I encourage you to use what you've got at home, not only to keep grocery costs down, but to limit food waste at home. The good news is, no matter what fruit you use, this recipe is a tasty and beautiful addition to any gathering.
A couple of notes on the recipe: if you don't want to waste the corner dough after you've snipped it off, try rolling mini chocolate chips into the triangles (like a little pain au chocolat!) and bake until golden brown. Milk- or egg-wash on top is optional. But make them right away, even while the oven is pre-heating, otherwise the dough may get too soft and won't roll as easily.
Also, apple cider jam is a limited-supply/seasonal item at Trader Joe's, so if you don't have a Trader Joe's nearby feel free to substitute fig jam, pumpkin butter, cranberry jam, or whatever you have in the fridge at home.
One more thing: for a more mild taste, blue cheese crumbles work well in place of Gorgonzola. Yes, Gorgonzola is a type of blue cheese, but I think the general blue cheese crumbles from the supermarket aren't as tangy as Gorgonzola crumbles. Regardless, I wouldn't skip this step. The cheese adds nice flavor and perfectly balances out this sweet treat.
The recipe makes 2 galettes, however you can easily halve it. The galettes can be made ahead and served at room temp or prepared ahead and baked during dinner. 2 galettes serves 8 generous portions or 12 smaller ones.
2 puff pastry sheets (from a 17 oz box)
1/4 cup apple cider jam (found at Trader Joe's)
4 small honeycrisp apples, peeled, cored, and thinly sliced
3 Tbsp chopped raw walnuts
2 Tbsp crumbled Gorgonzola cheese
2 tsp fresh thyme leaves
2 tsp melted butter mixed with 2 tsp honey
Lay the puff pastry sheets out on two baking sheets and trim the corners off (discard dough).
Spread a thin layer of apple cider jam over each, leaving a small border. Side note: the first time I made this, I spread out a very generous jam layer and trust me on this, less is more. Otherwise you'll end up spooning off a bunch of extra juice after it bakes. I used an offset spatula for this step, but the back of a spoon works well too.
Lay the apples out in a circular pattern over the jam, overlapping a bit.
Sprinkle walnuts, Gorgonzola, thyme, and the honey-butter mixture over the apples.
Fold the edges of the dough to form a round tart. Don't over-think it.
Bake at 400* F for 20 minutes.
Allow to cool and remember to use a spoon to remove any excess juice. Serve on it's own or with vanilla frozen yogurt or ice cream.
recipe adapted from Erin Gleeson