Apple Galette With Puff Pastry

By altschiller

This is a combination of at least 3 recipes. I was feeling motivate to make an apple pie, then a crostata and got lazy. I didn't feel like making a pastry crust. So I searched and searched and found that puff pastry was an option, so here ya go! Enjoy! Prep times includes thaw time for the puff pastry sheet.

Ingredients

• 1 puff pastry sheet, thawed
• 1 egg, for egg wash
• 1/2 teaspoon water for egg wash
• 4 granny smith apples, medium, peeled, cored, sliced thin
• 1/2 cup sugar
• sea salt, pinch
• allspice, small pinch
• 1/8 teaspoon cinnamon
• 2 tablespoons butter, cold and diced
• 1 teaspoon sugar, Sugar in the raw, for sprinkling on crust (optional)
• 1/4 cup apricot preserves
• 1 tablespoon calvados, substitute water

Details

Servings 1
Preparation time 60mins
Cooking time 75mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 400°F. 2 Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers. 3 Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips. 4 Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender. 5 Combine sugar and spices. Pour over the apples and toss to coat. 6 You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around. 7 Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter. 8 Make egg wash (mix egg and water together) and brush over the exposed pastry crust. 9 Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done. 10 Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin. 11 While the galette still hot, brush with apricot & calvados mixture. 12 Serve warm with a small scoop of vanilla ice cream.