www.GoodinEveryGrain.ca Good in Every Grain 34 4. Sprinkle 4 tablespoons ice water over mixture and toss until evenly distributed. 5. Dough should hold together when pinched. If dough appears dry, add extra 1 tablespoon of water. 6. Turn mixture out onto work surface, form into a rough rectangular pile. Using heel of hand, smear dough (about 2 to 3 tablespoons at a time) away fromyou against countertop surface. Continue until all “dough” has been blended together. 7. Form into a disk (about 1” thick) and roll out to a 12” circle between two pieces of parchment paper (dough should be approximately 1/8” thick). Trim edges to create a neat circle. Slide dough (still between parchment paper) onto baking sheet and place in freezer while prepping filling. Apple filling: 1. Combine apples, sugar, cinnamon, salt, lemon juice/zest in a large bowl and set aside. 2. Once dough is firm, remove from freezer and place on parchmentlined baking sheet. 3. Begin stacking and overlapping apple slices in a circle, leaving a 2 1/2” border of dough. 4. Continue until you have a 4-slice high wall of apples. Transfer remaining apples (and up to 3 tablespoons of accumulated juices) to centre of ring of apple slices, arranging as desired, and dot with 1/4” cubed butter. 5. Once dough is pliable, fold outer 2” of dough over fruit, pleating dough, as needed. Carefully pinch pleated dough and place in freezer until firm, about 30 minutes. 6. At this point, pre-heat your ovens to 375° F. 7. Once firm, brush galette lightly with egg wash and sprinkle with turbinado sugar. 8. Bake until crust is golden brown and juices are bubbling, about 50 - 60minutes, rotating baking sheet halfway through baking. Ingredients: Galette dough: • 1 1/2 cups all-purpose flour • 1 tablespoon granulated (white) sugar • 1/2 tsp table salt 1/2 cup unsalted butter, (very cold!) and cut into 1-inch cubes • 3 to 5 tablespoons ice water Apple filling: • 6 apples, peeled, cored, and sliced 1/4” thick • 1/3 cup granulated (white) sugar • 3/4 teaspoon cinnamon • A pinch of salt • 1 tablespoon lemon juice • 1 lemon zest • 1 tablespoon unsalted butter, cold and cut into 1/4” cubes Assembly: • Turbinado sugar (or other coarse sugar) for sprinkling • 1 egg and splash of milk (for egg wash) Directions: Galette dough: 1. Whisk together flour, sugar, and salt in a large bowl. 2. Scatter cubed butter over top of flour mixture. Fluff mixture together with hands to evenly coat butter with flour. 3. Cut butter into flour until mixture looks like crushed crackers and peas. MAGGIE FRITH’S APPLE GALETTE Good in Every Grain partnered with Nutrition for Learning to host Good Eats, a virtual baking demonstration with Maggie Frith from the Magpie Cakery. Maggie and the team at Nutrition for Learning taught us how to create and have fun making an apple galette using local ingredients, like Ontario wheat flour. As Maggie says, baking is so cool – it’s like science and art coming together! Try your hand at Maggie’s recipe, and use the QR code to get stepby-step instructions by watching the video from the event. Yield: 4 servings Prep time: 3 hours Cook time: 1 hour
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