Excerpt from "Gaga for Galettes" (Sept/Oct 22)

 We very rarely put up anything from current issues, but this one is just too good to keep to ourselves. 
Alicia Allen was running a little behind (she is one busy lady!) and needed a little help testing the recipes for her article.  We got to choose from this Apple Gruyere, a Potato, Rosemary and Bacon Galette,  Zucchini Crostata, Peaches and Cream Basil Galette, Chicken Pot Pie Galette, and Sweet Potatoes and Beets Galette.  NOT an easy decision!  We chose the Apple and the Potato, and proceeded to serve them at a small luncheon with our favorite little girl and her mom and infant sister.  She brought a fluffernutter sandwich along because she's a little picky. Maryanne was the chef.

Young Skylar tried both of them and ate all that was on her plate, eating the sandwich afterwards.  We were genuinely shocked.  The rest of us scarfed up the remainder of the galettes ( having already made sure Maryanne's hubby had plenty).

I'm really curious about the zucchini crostata and the chicken pot pie.  They will have their day!

 

Apple galette before we demolished it.

 Apple Gruyere Galette

1 sweet pie crust    

Basic Crust Recipe for Galette
1-1/2 C all-purpose flour
1/2 C unsalted butter
1/2 t salt
1/4 C ice cold water

     Mix salt to flour.  Mix thoroughly.  Cut cold butter into small pieces.  Add small pieces to flour.  Cut      in with a fork or a pastry cutter until the mixture is small flakes.  Add water, 1 T at a time until mixture comes together as a ball.  Place ball on floured surface and roll into a 12-inch circle, approximately 1/8 inch thick.  Place pie crust on parchment paper covered baking sheet.  Place in refrigerator for at least 30 min. 

4 medium apples
¾ C  gruyere cheese, shredded
1 T flour
2 T basil, chopped
1 T chives, chopped
2 T butter, melted
2 T maple syrup
1 egg yolk, beaten
1 t sugar

Knead basil into pie crust.  Return to refrigerator.  Peel apples.  Slice apples thinly to make about 3 cups.  Mix melted butter and maple syrup.  Toss with apples and chives.  Spread flour on bottom of crust, leaving 1-1/2” edges.  Place apple mixture on top of flour.  Top with the shredded gruyere.  Fold edges of crust over mixture.  Brush with egg yolk on folded edges. Sprinkle with sugar.  Bake at 350ºF for 30 minutes or until apples are soft and crust is brown.

(2 T of sugar may be added to crust.  If using prepared refrigerated crust, sprinkle with sugar and in this case basil,  prior to filling.)

  

The potato, rosemary, bacon galette - I liked this as well if not better than the apple.  Both delicious!

If you want the rest of the recipes, grab a copy of the magazine!  www.essentialherbal.com