Moving on with our festive recipes this month, this time we bring to you a spiced apple galette. Galettes are rustic, free-form tarts made with a single crust of pastry, with sides folded up and over the filling to contain the juices.
Chai-spiced honey apple cheese galette! It might be a long name, but it perfectly describes what you’ll be biting into – Cream cheese + honey + chai-spiced apples on a rustic whole-wheat buttery pie dough, baked to golden perfection.
All the flavor of an apple pie, with half the effort! Super simple, utterly delicious and oh-so-pretty!
The chai spices (cinnamon, ginger, cardamom, black pepper, nutmeg) mixed with honey and butter makes a delicious glaze that you’ll end up drizzling over all your desserts and icecreams! Preparation time: 15 minutes for dough, 15 minutes for filling & glaze.Chilling time for dough:1 hourBaking time: 30 minutesServings: 4 to 6 slicesAuthor: Noopur Kawathekar Joshi
For Galette Dough
Whole wheat flour (220 gm)
Unsalted butter, cubed and at room temperature (125 gm)
Natural brown sugar (60 gm)
Salt (1/2 tsp)
Water, ice-cold (2-3 tablespoons)
For chai-spiced honey glaze
Honey (50ml or 1/4 cup)
Unsalted butter (20 gm)
Salt (1/4 tsp)
Cinnamon powder (1/2 tsp)
Dried ginger powder (1/4 tsp)
Cardamom powder (1/4 tsp)
Black pepper powder (1/4 tsp)
Nutmeg (a pinch)
Vanilla (1 tsp)
For the filling
Apples – halved, cored and thinly sliced (2 nos.)
Cream cheese or fresh ricotta (50 gm)
Demerara sugar/ dark brown sugar for sprinkling (optional)
Little milk for brushing
To prepare the galette dough, gently rub the butter cubes with flour till they reduce to pea-sized. You can also use the stand mixer on the lowest speed. You’ll get a sand-like coarse texture.
In a bowl, whisk together sugar, salt, and water. Gradually mix it into the flour-butter mix and mix only till its combined. Do not over-mix. Stop just when everything comes together, and a ball of dough holds together when you squeeze it. If it’s looking super crumbly, add a teensy bit more water. Form the dough into a ball without kneading it too much. Make two portions of the dough and wrap them with cling film and flatten them into a disc. Refrigerate both the dough discs for at least 1 hour or overnight.
Melt the butter and mix in the honey and spices to make the glaze. Keep it aside.
Preheat the oven to 200° Celsius. Remove one dough disc from the fridge. On a floured surface with a floured rolling pin, roll out the dough into a round shape till about a 1/4th-inch thickness. Keep moving the dough while rolling so it doesn’t stick to the surface. Transfer the dough to a baking sheet lined with parchment paper.
Spread the cream cheese evenly over the dough while leaving a 1-inch border across. Drizzle about 2 tbsp of the spiced honey glaze over the cream cheese layer. Arrange the apples (skin side up). Drizzle some more of the spiced honey glaze on top.
Fold the edges of the galette dough over itself covering the apples slightly to form a galette. You may press down the edges lightly with a fork. Brush the edges with little milk and sprinkle some demerara sugar.
Repeat the process for the second dough disc if you have space on the baking sheet, or you can also freeze the dough for baking later.
Bake the galette for 25-30 minutes until golden brown. Remove from the oven and let it cool slightly. After that, transfer the galette from the baking tray to cool completely or serve warm. Drizzle some more of the chai spiced honey glaze and serve with vanilla ice cream (optional) for the perfect fall dessert. You may cut the galette into smaller pieces before serving.
About the author
Though Noopur is a computer engineer and an MBA, with over 9 years in IT industry, she’s found a passion towards baking over the last few years. Baking is a science, and the geek in her loves to understand what works, why it works and how it works. Her blog is an attempt to catalogue all her experiments, learnings, recipes. She is also fascinated by the world of food photography and incorporates what she learns into her pictures.
(Next recipe – Banana bread gluten-free/vegan)
– Edited by Linu Mathew, Editor (Living)
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