Bryan Ford’s campfire galette technique interprets properly to cooking in an indoor hearth—and even in a typical kettle grill. Most apple varieties work properly on this preparation, aside from smooth and mealy crimson scrumptious.
Featured in “Fireplace Pâtissier.”
Apple Galette
Bryan Ford’s rustic and buttery apple tart—no oven required.
Time:
7 hours, 45 minutes
For the dough:
- 1½ cups all-purpose flour, plus extra for dusting
- 2 tbsp. sugar
- ¾ tsp. kosher salt
- 8 tbsp. (4 oz.) chilly unsalted butter, reduce into small cubes
For the galette:
- 3 medium apples, cored and sliced (2½ cups)
- ½ cups mild brown sugar
- 1 tbsp. floor cinnamon
- 8 tbsp. 1 massive egg combined with 1 Tbsp. cool water, for egg wash
- Sugar, for sprinkling
- Vanilla ice cream, for serving
Directions
- Make the pie crust: To the bowl of a meals processor, add the flour, sugar, and salt and pulse to include. Add half of the butter and pulse till simply included, then add the remaining butter and proceed pulsing till the combination appears like coarse sand. Slowly drizzle in ¼ cup of ice water whereas pulsing simply till a shaggy dough comes collectively. Evenly flour a clear work floor and switch the dough out onto it. Press gently collectively right into a ball, then flatten into a fair, 1-inch thick disk. Wrap tightly in plastic and refrigerate for a minimum of 6 hours and as much as 3 days.
- If you find yourself able to bake, mild a wooden fireplace: Use a number of massive chunks of wooden and a few kindling to begin the fireplace. Let the fireplace burn highly regarded till the flames subside and your wooden has a pleasant base of embers beneath the actively burning wooden. Nestle a big Dutch oven into the middle of the embers and canopy with a lid. Preheat for half-hour when you assemble the galette.
- Make the filling: In a big bowl, toss collectively the apples, brown sugar, and cinnamon, then put aside.
- Line a big rimmed baking sheet with aluminum foil and put aside. Evenly flour a clear work floor. Retrieve the dough, unwrap, and utilizing a rolling pin, roll to a fair circle, about ⅛-inch thick. Switch the circle to the lined baking sheet, then add the filling to the middle, leaving a 2½-inch border throughout. Shut the galette by slowly crimping the perimeters inwards whereas rotating the sheet pan, taking care to not cowl the apples utterly. Brush the floor of the dough with egg wash and sprinkle generously with sugar.
- Utilizing an infrared thermometer, verify the temperature of the Dutch oven (you’re going for 375–400°F). Rigorously switch the pot to a heatproof floor, then use the foil to slip the galette gently into the Dutch oven. Cowl with a lid, then return the pot to the fireplace and bake till the underside and sides are browned and caramelized, 10–quarter-hour.
- Flip the galette: Take away the pot from the fireplace and take away the lid. Use the foil to carry the galette out of the pot and onto a heatproof plate. Place a second piece of foil excessive of the pastry, then invert onto a second plate. Slide the pastry, open-side-down, again into the Dutch oven, cowl, and proceed baking till the open aspect is caramelized and effervescent, 5–10 minutes extra. Take away the pot from the fireplace, uncover, and funky barely. Utilizing oven mitts, fastidiously invert the Dutch oven onto a baking sheet, after which switch the galette to a wire rack to chill barely. Serve the galette heat with vanilla ice cream, if desired.
