Apple Galette with Halvah Frangipane
Apple Galette with Halvah Frangipane
And a chicken dinner, too!
I hope you won’t mind that last month’s free post also featured a galette. I love galettes so much, it’s hard not to share — and hopefully not overshare! — about them with you here.
Just like in my magazine days, I strive for variety within this newsletter, and try not to repeat myself, which is no easy task when you are constantly publishing recipes.
But it’s taken me a month or so to get back to my normal routines, both personal and professional, after my mom’s passing. At times like those, you drop everything, and then go back and pick up the pieces. In the process, our editorial calendar shifted a bit, and I landed on galettes for the first newsletter of the month for two months in a row. Though this time, I’m including a bonus dinner recipe; more on that below!
I actually have no regrets about my galette redundancy, because this one is just so good. It is apple season after all, and I came across these gorgeous red ones which also happen to taste incredible.
I hate to tempt you with something that might be hard to find, like these flamboyant Lucy Rose apples, but I was happy to see that the grower is working towards making them more available in the future. I was also surprised to learn how many stores say they currently stock them across the country. Check out this map to see if they're available near you. They are worth seeking out both for their sheer beauty, as well as their flavor and texture, which is crunchy and mostly sweet but with a mild undercurrent of acidity, giving them a complex flavor. But hurry! They are only around in October.
Fortunately, this galette is just as good with regular old apples. I usually use two varieties, like Honeycrisp for sweetness and Granny Smith for tartness. Normally I peel apples for a tart like this, but I wanted to arrange them in little fans, which looks prettier when the skins are on. I also was feeling lazy. It’s really up to you!
Although a version of this galette appears in my book Open Kitchen, here I made a few tweaks to the recipe to suit my apples and my mood. Instead of tossing the apples in sugar, and then piling them onto the dough, I arranged the apples on top of the dough and then sprinkled with the sugar. I found I only needed two tablespoons of sugar this way instead of the third of a cup included in the original recipe. The halvah frangipane bed that the apples sit on has plenty of sugar, so I think this is an improvement. I generally prefer my fruit desserts to be less sweet, but you can honestly go either way, or anywhere in between. That's the beauty of a galette!
Speaking of the bed of frangipane: it insulates the bottom crust from any moisture exuded from the apples, keeping it extra flaky and crispy, even as it sits.
In another departure from the original recipe, I decided to brush the baked fruit with a little melted jam for extra pinkness, a beautiful shine, and a hint of flavor, as well as some added sweetness.
I went with seedless strawberry jam, which I had in the fridge. The floral notes subtly complement the other flavors so nicely. To make the glaze, simply mix a few tablespoons of jam, add a splash of water, and heat to melt. I like to use my beloved butter melter for this. (As you can see, it has uses beyond butter; if you’re thinking of picking one up, here’s an inexpensive one, a medium one, and a more expensive one.) But this can also be done in a small saucepan on the stove or in a bowl in the microwave. If your jam or preserve has seeds or chunks, you’ll want to strain those out. It should be thin enough to brush easily.
In case you’re looking for dinner, today I’m also unlocking an exclusive paid recipe from the archives. When I recently came across the recipe for this Crispy Chicken with Cool Fennel Apple Salad, I realized I wanted it for dinner, and will be making it this week. It’s so good, and easy, I wanted to share it with all of you! If you have an air fryer, it comes out particularly well, but can be done in the oven too.
The chicken cutlet is dipped in yogurt and then rolled in panko, giving you the impression that you are eating fried food. But you’re not — this is much healthier! — and cleanup is easy to boot.
Even if you just make the salad, I think you’ll be happy. Here’s what one reader had to say about it last year: “Oh my goodness, I have made this at least 3 times. Such a delightful fresh salad [...]. Thank you for sharing!” I love hearing what Susanality readers have to say. I hope you’ll make and enjoy the galette or the chicken and salad, or both. If you do, please let me know what you think in the comments!
Apple Galette with Halvah Frangipane
Serves 6 to 8
This galette is not overly sweet, and the subtle sesame flavors from the halvah and seeds come shining through. Halvah can be tricky to find — if Joyva bars from the candy, deli, kosher, or “ethnic” section are all you can find, they are fine for this, but for a real treat, order the best halvah you’ve ever had from Seed + Mill in Chelsea Market in New York. Because this galette only calls for two apples, I use one tart (like a Granny Smith) and one sweet (like a Honeycrisp). If your apples are small, you might need three. Creamy and tart labneh makes a good dollop with this. Vanilla ice cream works too!
For the frangipane:
4 ounces plain or marble halvah, finely crumbled (about 1/2 cup)
2 tablespoons very soft unsalted butter
1 large egg, lightly beaten
1 tablespoon (packed) light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For the galette:
1/2 recipe Galette Dough (see below)
2 large apples (about 1 pound), peeled or unpeeled and thinly sliced (about 4 cups)
2 tablespoons granulated sugar, plus 1/2 teaspoon more for sprinkling
2 teaspoons unsalted butter
1 teaspoon white sesame seeds
Seedless strawberry jam, for glazing
To make the frangipane: In a small bowl, combine all of the ingredients, and cream with a wooden spoon until smooth and well-blended. Chill until needed.
To make the galette: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Let the dough soften slightly until malleable enough to roll out, about 15 minutes. Roll out on a well-floured surface to 1/4- to 1/8-inch thickness in a rough 12-inch circle. It doesn’t have to be perfect. Place the dough round on the prepared baking sheet. Chill until firm, about 15 minutes.
Spread the frangipane on the dough, leaving a 2-inch border. Arrange the apple slices on top, again leaving a 2-inch border of dough. Sprinkle with the 2 tablespoons of granulated sugar and dot with butter. Fold the dough over to enclose the edges of the filling, patching any cracks. Chill again until firm.
Brush the crust with cold water and sprinkle with the sesame seeds and ½ teaspoon sugar. Bake on the center rack for 40 to 45 minutes, rotating the pan halfway through the baking time, until the filling is bubbling and the crust is deep golden brown.
Remove from the oven and place the pan on a cooling rack. Run a long spatula under the galette to loosen it from any spilled juices, changing the position on the parchment (do this periodically during the cooling time to make sure it doesn’t stick). Let cool for at least 30 minutes before serving to allow the juices to thicken and the crust to firm up. While the galette is still warm, heat the jam with a splash of water, and brush over the fruit. Then, carefully pick up the parchment by opposite corners, transfer to a serving plate, and pull out the paper. Serve warm or at room temperature.
Galette Dough
Makes enough for 2 medium galettes
Sometimes I make my dough by hand, and other times I use a food processor to help me cut in the butter. It kind of depends on how much I’m making. I like that a food processor cuts in the butter quickly, so it remains cold. While it is still in pretty big pieces, I transfer it to a bowl to work it a bit more with my fingers and add the water. If you want to do it entirely by hand, cut the butter into fairly thin slices so they are easier to break down using your hands. If using a machine, cut it into tablespoon-size chunks.
2 cups/256 g all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated sugar
14 tablespoons (1 3/4 sticks) ice-cold unsalted butter, cut into 8 pieces
1/4 cup ice water, plus more as needed
Combine the flour, salt, and sugar in the bowl of a food processor. Pulse until combined. Add the butter and pulse until the largest pieces of butter are the size of quarters and nickels. It still should make a thumping sound when you pulse.
Transfer to a wide bowl, and continue working the dough with your fingertips, flattening the butter pieces, and breaking down any larger pieces until they are approximately pea-sized.
Sprinkle the ice water over the flour mixture while tossing with a fork. Knead slightly to mix evenly and bring the dough together. Add dribbles of water if it is too crumbly or if you see a lot of dry flour in the bottom of the bowl. Divide dough in half and place each half on a sheet of plastic wrap. Wrap tightly and press each into a flat disk. Chill until firm, at least 30 minutes and as long as 2 days ahead (or freeze for several months).
Crispy Chicken and Cool Fennel Apple Salad
As I mentioned above, I’ve unlocked the original post for you. Here’s a PDF of the recipe as well, and a link to a printer version.
Editor: Bridget Venatta
Life's too short not to take advantage of nature's beautiful fruits & vegetables!
Love all your galettes! These Lucy Rose look like Pink Pearl or Strawberry Parfait apples we get in California. So beautiful! And appreciate the refresher on the delicious chicken recipe.