Apple + Pistachio Galette
photographed by Studio Serenade
I have two small children and I run a small business.
Do you know what that means?
It means I don't have a lot of time these days for fiddlin' around in the kitchen.
I miss it so much! And I know the day will come for me again soon. But for now, when I can make something gorgeous AND delicious in under 20 minutes, that's a real win!
This Apple Pistachio Galette is inspired by the mini apple tartelettes that I used to make every day at the Boulangerie des Carmes in Angers.
I would lug the giant crate of fresh apple delivered that morning into the prep kitchen, clamp down the old school, magical apple peeler + cutter, and get to work! Then I'd spend an hour carefully stacking apples on to the mini tart bases before sending them to the oven for their glow up.
They are the PERFECT, simple treat, and I also ate one almost every day!
There they are right there on the right!
So, when my son had his first impromptu sleepover in France last weekend and snack time rolled around, I didn't want this French kid going home and telling his mom that the American didn't have a proper snack, oh no! I whipped out some leftover pie dough from Thanksgiving (don't worry - it had been frozen), sliced up a few apples and voilà! Snack is served! And man, was it good.
Here's the full recipe for you to try at home:
Apple + Pistachio (or whatever nut) Galette
1 round of pie dough (use whatever pie dough you like, or if you're not sure, use Erin Jeanne McDowell's!)
4 apples (I prefer Pink Lady, but whatever you've got)
Small handful of ground pistachios (or almonds/walnuts/hazelnuts/don't matter)
Small handful of white sugar
Simple Syrup
1 egg
Preheat your oven to 200º C / 400º F. Line a baking sheet with parchment paper.
Make simple syrup - grab a little cup, fill it with sugar, and dump it in a pan. Take the same cup, fill it with water, and pour it into the pan with sugar. Bring the mixture to a boil so the sugar dissolves, and then take it off the heat. You've made simple syrup!
Put the ground pistachios and white sugar into a small bowl and mix it up with your fingers. You'll use this in a minute.
Make your egg wash - crack the 1 egg into a small bowl. Add a teaspoon of water and mix it up with a pastry brush. Set aside.
Peel and core your apples, then slice into pretty thin slices. Not paper thin, crispy kettle chip thin.
Roll out your pie dough into a somewhat round shape and make it thin but not too thin ;). Place the pie dough on your baking sheet lined with parchment paper.
Sprinkle the pistachio + sugar mixture generously and evenly all over the pie dough round to form a thin layer. Save a little bit of the mixture for the outer edges that you'll fold over.
Arrange the apple slices starting from the outside, overlapping, in a spiral until you reach the middle. Don't spend a million year doing this !
Fold up the edges of your pie dough around the outside row of the apples and brush the edges of the pie dough with egg wash, then sprinkle with the remaining sugar+pistachio mixture. If you forgot to save some of the mixture for this stuff, it does not matter even the tiniest bit.
Put the whole thang in the oven for probably 30-40 minutes, until the edges are browned, but keep an eye on it starting at 20 minutes because every oven is different.
When the edges have turned golden brown, take the galette out of the oven and brush all of the apples with that simple syrup you made earlier. Be gentle because those babies are delicate.
Put the whole thing back in the oven for another 5 minutes. Then take it out, give it one last simple syrup mask, and tada! You're done!
Bon Appétit!