By Raizel Laber
Adapted from Food and Wine Country Apple Galette
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted margarine, cut into small pieces
1/3 cup ice water
5 apples or pears, or a mix
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey
1 egg, for an egg wash
How to make it:
In a food processor, combine the flour with the sugar, salt and margarine and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of margarine in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap and refrigerate until chilled, (about 30- 60 minutes).
Peel and cut the apples or pears, slice them crosswise 1/4 inch thick. in a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°, on a lightly floured work surface, roll out the pastry to a 12-by-14-inch circle and transfer to a large rimmed baking sheet. Spread the chopped apples or pears from within 1 inch of the edge.
Drizzle the honey over the chopped apples or pears. Decoratively arrange the apple or pear slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples or pears. Fold the pastry edge up and over the apples and pears to create a 1-inch border. Beat and brush an egg on the galette crust.
Bake the galette for a total of 45 minutes, about 25 minutes on 400°, and 20 minutes on 350°, or until the pastry is nicely browned, golden and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature. Makes about 8 servings.