Photo by Jennifer Reynolds

Galettes are visually stunning and suited for baking in brick ovens

Galettes are free-form tarts baked without a tin and are well suited for baking on a pizza stone, steel or in this instance, a brick oven.

These rustic tarts are visually stunning and a great way to feature fresh seasonal fruit. Figs, plums, pineapple, as well as berries, are favored. Enjoy with this recipe for Apple Galette from wood-fired oven master Richard Miscovich. It’s been my go-to galette for as long as I have been baking with a brick oven.

Apple Galette

Yields: 2 galettes

INGREDIENTS

This rustic tart is a great way to feature fresh seasonal fruit. It is well suited for baking on a pizza stone or in a brick oven. Photo by Jennifer Reynolds

Pastry

21⁄3 cups bread flour

2 teaspoons salt

1 teaspoon cinnamon

1 cup plus 2 tablespoons of unsalted butter, cold and cut into bits

1⁄4 cup ice water

Filling

1 cup dried cranberries

41⁄2 cups baking apples (about 6)

1-inch piece of fresh ginger

2⁄3 cup of granulated sugar

DIRECTIONS

Sift the flour, salt and cinnamon into a bowl. Cut the butter into the flour until evenly distributed. Add water and mix gently with spatula, adding water by the tablespoon if dough seems dry. Knead a few times until cohesive. The dough will be undeveloped and large chunks of butter should be visible. Divide dough in half, gently form into a ball, cover in plastic wrap and press into discs. Chill for at least 2 hours but preferably overnight.

Hydrate the cranberries in hot water for about 30 minutes, drain thoroughly. Peel and grate ginger. Peel, core and slice apples into thin wedges.

Roll dough on lightly floured surface to about 14 inches. Combine apples, cranberries, ginger and sugar. Transfer the pastry to a sheet of parchment and place half the filling in the middle of the dough. Spread to within 3 inches of the edge. Pull the edges of the dough up and over the filling, forming pleats. Repeat with the remaining dough and filling. Egg-wash the exposed dough and sprinkle with sugar, if desired.

Bake at 375 F for 30 to 35 minutes.

Phil Newton is a Galveston baker/cook who was part of the team that opened Mod Coffeehouse and was a baker at Riondo’s Ristorante on the island. He is the owner/operator of Stiglich Corner with partner Cindy Roberts.