The Joy of Making Apple Galette with Vanilla Bean Ice Cream at Home

With the aim of spreading the joy of cooking, here goes the second recipe from our guest blogger “Joie de Vivre“. Whatever the season, festival or occassion, food never goes out of fashion. And here’s the procedure to make Apple Galette with Vanilla Bean Ice Cream in your own kitchen. Serves about 4-6, depending on how generous you’re feeling.

Ingredients

Dough:
1.       1 cup flour
2.       1/4 th cup wheat flour
3.       1/2 teaspoon sugar
4.       1/8 teaspoon salt
5.       6 tbsp cold unsalted butter, cut into small pieces
6.       chilled water, as needed (I used about 3 tbsp)
Filling:
7.       1 large apples, and sliced
or 2 medium apples
8.       2 tablespoons unsalted butter, melted
9.       1/4 cup sugar (adjust depending on tartness of apples)
10.   1 ½  tsp cinnamon
11.   1 tbs castor sugar for topping
Method

1.       For the dough, mix the flour in a large bowl with the sugar and salt. Mix in the butter. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough holds together. Gather dough into a ball, wrap in cling film, and chill for at least 30 minutes.
2.       Preheat oven to 200°C.
3.       For the filling, place apple slices in a bowl with melted butter and sugar. Toss to coat.
4.       When the dough is ready, roll out on the baking sheet to approximately a 12”- 14″ circle about 1/8″ thick. Overlap the apples in a circle 2″ from the edge of the dough. Continue spiralling inward until you’ve reached the centre. Fold over the edges of the dough, and sprinkle dough edge with castor sugar.
5.       Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla bean ice cream.
Vanilla Bean Ice Cream
Ingredients
1.       2 scoops of vanilla ice cream
2.       1 vanilla pod, insides scraped and retained
Method:
1.       Well quite simply, mix well and freeze for a few hours. Serve with the warm galette for exemplary result.
Feedback, Tips and Tweaks:
  • What was lovely about this galette is that it wasn’t too sweet. And it could work as an afternoon treat or desert.
  • There wasn’t any cinnamon in the original recipe, but since the combination of apple and cinnamon is just too good to ignore, it has to be added!
  • Since the galette isn’t too sweet, it could do with a super simple glaze. Bring to boil the cores of the apples and whatever remaining apple there is and cover with water. Add in ½ cup of sugar and let it simmer. Once reduced, strain and glaze over the baked galette.
  • Savoury galettes are also amazing, just top with tomatoes and crème fraichefor spectacular results.
  • For ease, use a modoline V slicer for the apples.
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