I am inspired by Dorrie Greenspan's new cookbook 'Everyday Dorrie' and have been reading everything Dorrie over the holiday break. Here is a cornmeal crust riff from one that Dorrie baked with Julia. This, surrounding my apple, grapefruit marmalade filling.
Dorie Cornmeal Crust:
3 Tbsp yogurt
1/3 cup ice water
1 cup all purpose flour
1/4 cup coarse cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsp butter, diced 1/-4 inch, chilled in freezer
4 Honey Crisp apples
juice of 1 lemon
2 Tbsp butter
2 Tbsp sugar
2 Tbsp Grapefruit marmalade (I used Trader Joe’s)
2 Tbsp sushi ginger, minced
2 Tbsp heavy cream
1 egg
1 Tbsp heavy cream
Prepare the crust. Whisk together the yogurt and water and chill in the refrigerator. Pulse the flour, cornmeal, sugar and salt together in a food processor. Add the butter and pulse until slightly incorporated. Add the yogurt mixture by tablespoons, pulsing after each addition. Add only enough so that the dough is moist enough that it sticks together when pressed between your fingers.
Tip out the dough onto a clean working surface and pull together the dough to form a disk about 1/2-inch thick.
Wrap the disk tightly in plastic wrap and refrigerate at least 1-2 hours (sometimes I cheat with the help of the freezer).
While the dough chills, prepare the filling. Quarter, core and peel the apples. Slice the apples into a bowl with the lemon juice, tossing often to avoid any browning. Melt the butter in a skillet and add the lemoned apples. Sauté for about 5 minutes or until the apples begin to soften a bit. They will release liquid as they cook down. Add the sugar, marmalade and ginger, along with a dash of salt.
Cook until the liquids become a thick syrup, maybe another 5 minutes or so.
You want to be careful not to overcook the apples, though - they can get mushy - I used Honey Crisp which hold up well - choose your favorite apple, but lean towards the more sour and crisp.
Preheat oven to 400F. Remove the dough from the refrigerator and leave on counter to warm a bit to room temperature while the oven preheats. This makes it easier (cracks less) to roll out. Roll out to about 12-inch diameter. Oil a baking sheet, and here I sprinkled with some coarse cornmeal for easier removal. Transfer dough sheet to the roasting pan.
Stir in the cream to the thickened apple mixture.
Transfer apple mixture to the center of the dough. Spread out only enough to leave about 1-1/2 to 2-inch border of crust. Fold the crust border over the apples in an improvised barrier for the apples.
Whisk together the egg and cream. Paint the crust border with the egg mixture. Sprinkle the whole galette with coarse sugar.
Bake for about 30-40 minutes until golden browned and bubbly.
Makes one 10-inch galette.
Cook's Note: I used Trader Joe's Grapefruit marmalade which is delicious not only in this galette but on a PBJ or buttered toast!
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