SEATTLE —
APPLE RYE GALETTE WITH VINEGAR CARAMEL
Makes 1 rye galette (8 servings)
If the words "vinegar" and "caramel" placed too close together turn you off, I am going to very quickly try to turn you back on by saying this is an apple cider vinegar caramel, and caramel is, obviously, a good friend to apples. The vinegar
makes a caramel that's subtly fruity and just acidic enough to counteract any sweetness that can happen when it's paired with something equally sugary (ahem, fruit!). The choice of rye crust is because rye crusts are my hearty, nutty favorites. You do sacrifice some gluten development, so I roll out rye crusts a bit thicker than normal pastry crust to give the fruit and caramel a sturdy base.
Rye Pastry Dough (recipe follows)
APPLE FILLING
- 2 large apples (1½ pounds total), such as Gala or Honeycrisp, but any will do
- 1 tablespoon / 12g dark brown sugar
- Diamond Crystal kosher salt
- 1 tablespoon / 14g salted butter
VINEGAR CARAMEL
- ¼ cup / 60ml apple cider vinegar
- ¼ cup / 50g dark brown sugar
- 1 tablespoon / 14g salted butter
- Diamond Crystal kosher salt
- 2 tablespoons / 30ml heavy cream
- Ice cream or whipped cream, for serving
Directions:
1 Make and chill the dough as directed.
2 Make the apple filling: Cut the apples into paper-thin slices. Transfer to a large bowl and toss with the sugar and ¼ teaspoon salt.
3 Set a small saucepan over medium heat and add the butter. Let it begin to brown, 2 to 4 minutes. Pour directly over the apple slices and mix everything together. Set aside.
4 Position a rack in the center of the oven and preheat it to 375°F. Line a sheet pan with parchment paper.
5 Roll out the dough on a lightly floured surface into a round 14 inches in diameter. Transfer the crust to the lined sheet pan. Place the apple slices in the center, arranging them in any pattern that calls to you and leaving 2 inches open around the edges. Fold over the edges to encase the apples and move the galette to the fridge to chill until the oven is done preheating.
6 Begin the vinegar caramel: Wipe out the small saucepot and add the vinegar. Bring it to a boil over medium-high heat and let it simmer until the vinegar has reduced by half, 10 to 11 minutes.
7 Add the brown sugar, butter, and ¼ teaspoon salt and stir to combine. Turn down the heat to maintain a simmer and continue to cook, whisking often, until it has become syrupy and thickened slightly, 6 to 8 minutes. Whisk in the cream and set aside to cool. This yields ¼ cup of caramel, which will thicken more as it cools.
8 Before baking, brush only the exposed galette crust edges with the caramel, reserving the rest for later (if you brush the apples before baking, they become unbearably tart). Bake the galette until the crust is deeply golden and the fruit is bubbling on the edges, 40 to 45 minutes.
9 Remove the pan from the oven and brush the caramel all over the top of the fruit. The residual heat will let it melt into the galette. Slice and serve with ice cream or whipped cream.
RYE PASTRY DOUGH
- Makes enough for 1 standard-size piecrust or galette crust
- 7 tablespoons / 65g dark rye flour
- 1 cup plus 2 tablespoons / 160g all-purpose flour, plus more for dusting
- Diamond Crystal kosher salt
- 12 tablespoons / 170g salted butter, chilled
- 5 tablespoons / 75ml ice water
Directions:
1 In a large bowl, whisk together both flours and 1 teaspoon salt. Add the butter in cubes and use your hands to toss and coat the butter in flour, then press each cube into disks, flattening and cutting into the flour until all the butter is well coated and no size is bigger than a bean. Working quickly, whisk in 4 tablespoons (60ml) of the ice water and use your hands to form a shaggy dough. Add the remaining 1 tablespoon (15ml) ice water if needed. Transfer the dough to a lightly floured work surface, pat it into a disk 1 inch thick, and sprinkle any butter pockets with more flour to seal them up. Cut the dough into thirds, layer them on top of one another, and press down to flatten the dough until it's 1 inch thick again. Rotate 90 degrees and repeat. This creates lamination and flaky, buttery layers.
2 Wrap the disk in plastic wrap, then use a rolling pin to roll it out into the edges of the plastic wrap, making a smooth dough. Place it in the fridge to chill and hydrate. It needs at least 45 minutes, but the longer, the better.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.
