Apple Galette with Olive Oil, Honey & Almonds
Feb 25, 2022
Apple Galette with Olive Oil, Honey & Almonds or Walnuts
… and a dusting of powdered sugar
I first learned the method of emulsifying olive oil and honey while testing recipes for Rosa Jackson's upcoming cookbook, in which she shares recipes featuring Nicoise cuisine.
Rosa is the founder of Les Petits Farcis Cooking School in Nice, France. She takes guests to the farmers' market before heading to her teaching kitchen, and her love of farmers' markets is what drew me to follow her.
The honey and olive oil emulsify and create a creamy sauce by whisking the olive oil slowly into the honey. If the mixture separates during baking, it can be whisked again to form a sauce once cooled.
These baked apples would be deliciously served over ice cream or with a dollop of whipped cream or crème fraîche. Or, with a few extra steps, it makes a beautiful rustic galette, a free-form tart with a base of almond or walnut flour.
Recipe notes:
-
There is no sugar in this galette, just the honey and the sweetness of the apples!
-
Look for “lunch bag apple” meaning small apples that can fit in a lunch bag. You can find these smaller and less expensive apples at the farmers' market or in bags at the grocery store. Avoid the big, soft apples like Red Delicious or Yellow apples. Look for crisp apples instead. Also buy organic as apples are on the Dirty Dozen List of the fruits and vegetables with the most pesticides.
-
This is a rustic galette. The apples stand up to rustic flavors which includes flours. The pie dough can be made with white all-purpose flour but I like using whole grain flours of up to 1/3 to 1/2 of the total amount of flour. You could add whole wheat, spelt, kamut, sprouted flours, or even rye. If you’re unsure, use 1/3 (1/2 cup) whole grain to 2/3 (1 cup) all-purpose. Whole grain flours can be more difficult to roll and shape if you’re not used to the particular flour.
-
The apples must be baked and cooled before the galette can be put together. Give yourself several hours or a day in between these two steps.
Ingredients:
-
1 recipe pie dough for a 1 crust pie, chilled for at least 30 minutes
-
6 “lunch bag” apples
-
Squeeze of a lemon
-
⅓ cup mild-tasting olive oil
-
⅓ cup mild-tasting honey, such as lavender, orange flower, or clover honey
-
1 cup almond flour
-
2 Tbls all-purpose flour
-
1 egg white or yolk
-
¼ cup sliced almonds or walnuts
-
A few organic thyme flowers (optional)
-
Coarse sugar or powdered sugar - (optional)
Directions:
Rolling the dough:
Sprinkle your rolling surface and pin lightly with flour and roll the pie crust into a circle. The crust should be thin but not so thin that it's too fragile to move or hold the filling, about 10 to 12 inches.
Transfer to the prepared baking sheet by gently rolling the dough onto your rolling pin and unwrapping it on your cookie sheet.
Top the dough with the almond flour mixture and spread it out leaving a 1 ½-inch edge.
Baking the apples:
-
Preheat the oven to 350ºF.
-
Cut the apples in half from stem to flower and using a melon baller or small knife, scoop out the seeds and core. Use a small knife to remove the remaining stem and/or flower at the other end.
-
Place the apples cut side down in a small baking dish that just fits the apples in a single layer without any extra room.
-
Add the honey to a small bowl that will fit it and the olive oil. If the honey is not liquid warm it gently over a small saucepan with simmering water. Whisk just to help it soften into a liquid.
-
Off the stove, whisk the oil in bit by bit so that the sauce doesn't separate. Go slowly and whisk well as to emulsify the two. Pour the sauce over the apples and then lick the bowl!
-
Bake the apples just until they are tender but firm, not mushy. They will be baked again as a galette. A sharp knife should pierce the apples with slight resistance.
-
Remove from the oven and place the apples on a plate to cool quickly. Pour extra sauce into a small bowl and reserve.
Baking the Galette:
-
Remove your pie dough from the fridge and allow to rest at room temperature for 10 minutes.
-
Preheat the oven to 400˚F. Line a large baking sheet, preferably without edges, with parchment paper or a silicone baking mat.
-
In a small bowl, blend the almond flour and 2 tablespoons of flour.
-
Sprinkle your rolling surface and pin lightly with flour and roll the pie crust into a circle, The crust should be thin but not so thin that it's too fragile to move or hold the filling.
-
Transfer dough to the prepared baking sheet by gently rolling the dough onto your rolling pin and unwrapping it on your cookie sheet.
-
Top with the almond flour mixture and spread it out leaving a 1 ½-inch edge.
-
Add the apples cut side down in a decorative pattern on the almond flour leaving a 1 ½-inch edge of the dough.
-
Add the chopped walnuts if using.
-
Fold the edges up around the filling by creating folds and crimping the folded edges together lightly to keep the dough in place.
If using, whisk the egg yolk or white with a pinch of salt and a few drops of water. Using a pastry brush, brush the crust edge with the egg wash. Sprinkle with course sugar or the sliced almonds. You can also skip this step and leave the crust plain.
-
Bake for 25-35 minutes or until the crust is golden brown. Carefully lift up the bottom of the crust with a spatula. It should be lightly colored as well.
-
Remove and cool completely but do not refrigerate.
-
Once cooled, whisk any remaining reserved sauce and drizzle over the galette.
-
Sprinkle the edge and almonds with powdered sugar and the apples with the thyme flowers, both optional. Serve with whipped cream or crème fraîche if desired.
