Apple Cinnamon Galette with Whipped Honey Ricotta

This week called for two recipes to celebrate my favorite season and one week of Taste Abundance! If you know me, you know I typically leave baking to the professionals (or literally anyone else). When cooking, I feel like I can express myself and be as creative and experimental as I want. With baking, I still choose to be experimental, despite the necessary precision, and let me tell you – it rarely ends up well. When it does it’s a major win, but most of the time it doesn’t. That being said, I always feel pies or galettes are a safer bet (a galette is the type of pastry, like a Mardi Gras king cake, if that rings a bell – thx Google).  Aside from the crust, the filling can be more experimental and still turn out just as decadent.

That being said, I’m as shocked as you are but this apple cinnamon galette was a win !!

So, I don’t know if that gained your trust or completely lost it for this recipe, but don’t count me out yet. As noted above, I have a tendency to evade precision. However, with a love of making biscuits and bread, I do luckily understand some of the science behind what makes a good crust, making this apple cinnamon galette less intimidating than other baking feats.

The key point to keep in mind when you want something to turn out flaky is cold, high quality fat (read: butter). This is the foundation to that mouthwatering, tender, flaky crust.

The process is relatively simple and the result is *chef’s kiss* – let’s get to it.

The (Apple Galette) Process

First step is to cube the butter as shown below and pop it in the freezer while you prep the rest of the ingredients or for about 30 minutes. While the butter is in the freezer, prep the whipped honey ricotta. This is my favorite part of this dessert. The ricotta adds a cooling effect similar to whipped cream. With the combination of the sweetness from the honey, it is to. die. for.

Next,  begin prepping the dough. Gather all your other ingredients, including the small bowl of ice water. Measure out the flour and combine the flour and salt in the food processor (**note: if you are using salted butter DO NOT add extra salt. thats a mistake you only make once. trust me). Remove the butter from the freezer and add to the food processor. Pulse until the mixture forms the consistency shown below. It should take anywhere from 6-10 short pulses. If you do not have a food processor you can simply cut the butter into the flour with a pastry cutter or with two knives until the consistency below is achieved.

Next, get the bowl of ice water and add to the flour and butter while pulsing intermittently. During this process it should begin to form a dough. Once it gets stuck to the side of the food processor in a ball, remove and dump on plastic wrap. Wrap up and put in the fridge for at least 30 minutes but up to 1-2 days. While the dough is chilling, prep the apples. First, cut the apple off the core as seen below.

Next, slice the apple into slices as thin as you possibly can (shown below). This will help them cook quickly and cover the surface of your galette. Once they are sliced, toss them in the cinnamon and brown sugar.

After you slice the apples, removes the dough from the fridge and roll it out as thin as you can, around 1/8 of an inch. By doing this, it bakes much more evenly and will be more ‘tart-like.’ After you roll the dough in a circle, lay your apples on it in whatever fashion works best for you leaving about an inch of dough around the circumference. I did mine in a circle but as long as it covers the entire surface, you’re good to go.

Then comes the fun part. Fold the dough over the apples to form a crust. It doesn’t have to be perfect by any means, just do your best !! Lastly, crack one egg and add about a tablespoon of water to it and whisk. Paint the crust of the galette with the egg wash to make sure your crust gets good and brown. Then take the remaining butter (1/2 a stick) and put small slices covering the surface of the galette. Then sprinkle the crust with sugar and pop it in a 375 degree oven !! I ended up cooking mine for around 30 minutes.

Thats it !! Much easier than an apple pie and justttt as delicious! Enjoy this apple cinnamon galette !!

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Apple Cinnamon Galette with Whipped Honey Ricotta

This apple cinnamon galette will satisfy all of your fall dessert cravings. A crowd pleaser and so simple to make - an all-around win!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 1 1/2 sticks butter
• 2 cups all purpose flour
• 1/4 cup whole wheat flour
• 4 tbsp ice water (in small bowl)
• 4 medium apples
• 1 tsp cinnamon
• 2 tbsp brown sugar
• sugar for dusting
• 1 egg (for egg wash)
• 1 cup ricotta
• 2 tbsp honey

Instructions

• Preheat the oven to 375 degrees
• First step is to cube the 1 stick of butter (the remaining half will be used later) and pop it in the freezer (while you prep the rest of the ingredients or for about 30 minutes)
• Gather all your other ingredients, including the small bowl of ice water. Measure out the flour and combine the flour and salt in the food processor. Remove the butter from the freezer and add to the food processor. Pulse until the mixture forms the consistency shown in the post above. It should take anywhere from 6-10 short pulses. 
• Next, get the bowl of ice water and add to the flour and butter while pulsing intermittently. During this process it should begin to form a dough ball. Once it gets stuck to the side of the food processor in a ball, remove and place on plastic wrap. Wrap up and put in the fridge for at least 30 minutes
• Next, slice the apple into as thin of slices as you possibly can. Once they are sliced, toss them in the cinnamon and brown sugar. 
• After you slice the apples, remove the dough from the fridge and roll it out as thin as you can, around 1/8 of an inch. Lay your apples on it in whatever fashion works best for you leaving around an inch of dough around the circumference.
• Fold the dough over the apples form a crust. Paint the crust of the galette with the egg and wash. Then take the remaining butter (1/2 a stick) and put small slices covering the surface of the galette.
• Then sprinkle the crust with sugar and pop it in a 375 degree oven for around 30 minutes

Whipped Ricotta Honey

• Add the ricotta and honey to a food processor and combine until smooth. If you do not have a food processor, simply whisk by hand
• Add to the top of the galette as a whole or each slice and enjoy!

Notes

First step is to cube the butter as shown below and pop it in the freezer while you prep the rest of the ingredients or for about 30 minutes.