Call me old fashioned, but isn’t there something about apple pie that screams “here, I care about you or welcome to the neighborhood.” I often think that when a new neighbor moves in, it would be so wonderful if I showed up at the door with an apple pie, but it might even be more fun to show up at the door with a warm apple galette. And, if this is your first time visiting Spinach Tiger, welcome to my neighborhood…and here, have some delicious apple galette, made ever so extra special just for you with a little fresh rosemary in the crust. Smells so good.
I can whip up a galette with very little effort and you can too. This particular pair of galettes was made with a mixture of cameo and golden delicious apples, and sweetened with raw agave nectar. The cameo apple might be the child of a mixed marriage between the golden delicious and red delicious (no one is certain), but that might help you understand their taste. They are sweet and a tiny bit tart. My other choice is their cousin, the gala, who comes from the golden delicious and kidd’s red orange. If anyone has any information on what a kidd’s red orange is, please let me know.
There are lots of different apples to bake with, and a few weeks back I made the mistake of using wine sap apples which no amount of sugar could fix. I never use granny smith apples for the same reason, as I like a sweet but only slightly tart apple that requires very little extra sugar. You could certainly use your favorite and most available apples for this recipes, but you would need to take into consideration that some apples will not bake well without a lot of sugar, and that’s something I try to avoid.
I want to taste apples, cinnamon and in this case, rosemary.
A galette is a fruit pastry likened to putting ingredients in a blanket and simply folding over the edges. It’s rustic, approachable yet still has a flair of elegance. Just my style. This is even more fool proof in that the pastry is made with butter and cream cheese.
The galette makes a stunning presentation at a dinner party or buffet. And, no one turns down apple galette. Some will even go hunting it down. The other day, we went on a picnic and I made mini galettes that were perfect for picking up and eating in the park. We didn’t eat them all and when we got home, I put the bag on the floor that held the galettes wrapped in foil. That night my husband wanted to know why foil was on the floor, and two guilty dogs were hiding. While I laughed, I was just a little sad, because that was so far my best turn out. So tomorrow, I’ll be apple shopping, again.
I shouldn’t have to mention this, but you deserve this served warm with a splurge of vanilla ice cream.
- Cream Cheese Pie Dough Ingredients
- 2 cups flour
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon sugar
- ¼ teaspoon salt
- 8 tablespoons cold butter
- 4 tablespoons cold cream cheese
- 4-6 tablespoons ice cold water (or more if needed)
- milk for brushing onto pastry
- raw sugar mixed with a little cinnamon for sprinkling on pastry
- Apple Filling Ingredients
- 4 large apples, peeled, cored, sliced thinly
- 1 teaspoon vanilla
- juice of lemon
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Cream Cheese Pie Dough Instructions
- Mix butter and cream cheese together.Refrigerate until cold and hard. Cut into several small pieces.
- Mix dry ingredients. Cut in butter/cream cheese mixture until small peas are formed. You can use a food processor, but pulse ingredients. Do not over mix.
- Sprinkle cold water over flour mixture a few tablespoons at a time. Gently mix together.
- Form into two balls. Wrap in plastic wrap.
- Refrigerate for at least 30 minutes.
- Take out one ball of dough at a time.
- Mix apples with vanilla, lemon, sugar, cinnamon, nutmet.
- Roll out into a round disc and place apples in center of pastry, allowing 1-2 inches all around to fold fold over.
- Brush milk over pastry, followed by a sprinkling of sugar.
- Bake in bottom section of oven on baking sheet lined with parchment paper. I baked on a baking stone, and I like the galette to have a somewhat crisp bottom.
- degrees for 40 minutes.
- Adjust time for smaller sizes.