Apple Galette with Goat Cheese, Sour Cherry, and Almond Topping
- 2 tablespoons (1/4 stick) unsalted butter
- 3 Braeburn apples (1 1/2 pounds), peeled, halved, cored, halves cut into 6 1/2-inch wedges
- 1/8 teaspoon kosher salt
- 1/3 cup sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon arrowroot
- 1 teaspoon fresh lemon juice
- One 8-ounce frozen puff pastry sheet, thawed
- All-purpose flour, for sprinkling
- 1 large egg, beaten
- One 4-ounce package chilled soft fresh goat cheese, crumbled into 1/3- to 1/2-inch chunks
- 1/3 cup sliced almonds, toasted
- 1/3 cup tart dried cherries
- For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat.
- Add the apples and sprinkle with the salt.
- Saute until almost tender, tossing occasionally, about 10 minutes.
- Remove the skillet from the heat.
- Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain.
- Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend.
- Cool to lukewarm.
- Place a large sheet of parchment paper on the work surface.
- Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour.
- Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking.
- Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
- Brush the pastry all over with some beaten egg.
- Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry.
- Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples).
- Fold the pastry border partially over the filling, pleating the pastry in loose folds.
- Brush the folded-up pastry border with some beaten egg.
- Slide the galette with the parchment onto a heavy baking sheet.
- Scrape the juices from the skillet over the apples.
- Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
- Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces).
- Chill until ready to use.
- Remove the galette from the oven.
- Sprinkle the topping evenly over the filling.
- Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries.
- Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.
butter, braeburn apples, kosher salt, sugar, ground cardamom, ground cinnamon, arrowroot, lemon juice, pastry sheet, flour, egg, goat cheese, almonds, cherries
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/apple-galette-with-goat-cheese-sour-cherry-and-almond-topping-recipe.html (may not work)