You love pies but you hate all the fuss? I hear ya! So in waltzes the Galette, which is a very unfussy, uncomplicated, rustic style pie. It looks kinda fancy, in a shabby sort of way and tastes magnificent. It would also pair great with some whipped cream or vanilla ice cream, but even if you decide to skip those, do try it out with this salted caramel.

INGREDIENTS:

(Yields 1 Galette / 2.72 EUR)

For the buttermilk dough:

10 heaping tbsp all-purpose flour (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

5 tbsp cold butter, cubed (0.67 EUR)

½ cup cold buttermilk (0.20 EUR)

For the apple filling:

3 medium sized apples (0.60 EUR)

1 tbsp lemon juice (0.07 EUR)

3 tbsp brown sugar (0.08 EUR)

1 tbsp all-purpose flour (0.01 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

Additional:

1 egg, whisked (0.20 EUR)

1 tbsp brown sugar (0.03 EUR)

3 tbsp chopped walnuts (0.20 EUR)

2 tbsp salted caramel (0.40 EUR)

Flour for sprinkling (0.01 EUR)

METHOD:

Prepare the dough by whisking together flour, sugar and salt. Add in cold cubed butter and quickly work it into the dough, until you have pea-sized bits. Add in cold buttermilk, knead for a few seconds and shape together into a disc. Wrap tightly in cling foil and refrigerate for at least an hour, but up to two days in advance.

While the dough is resting, prepare the apple filling. Peel, core and thinly slice the apples. Toss them together with lemon juice, sugar, flour, cinnamon and nutmeg.

When ready to bake, preheat the oven to 190°C. Line a baking tray with parchment paper. Roll the chilled dough out thinly on a floured flat surface. Transfer to a prepared baking tray. Drain the apples from any juices, then arrange in the middle of the dough, leaving a few centimeter of clear edge. Drizzle the apples with salted caramel then fold the dough edges over the apples. Brush the dough with an egg wash and sprinkle with brown sugar. Scatter chopped walnuts over the Galette. Bake for 35-45 minutes, until crispy and golden brown to your liking.

Allow the Galette to cool for about 15 minutes before serving with paraphernalia of your choice and drizzled with more salted caramel.

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Volite pite ali vas živcira puno prtljanja? Ma znam kako vam je. I tu dolazi Galette, koja je nekomplicirana, nimalo zahtjevna, rustikalna verzija pite. Na neki odrpani način čak i izgleda malo fensi. Super bi se sparila sa tučenim slatkim vrhnjem ili sladoledom od vanilije, ali čak i ako preskočite te dodatke, definitivno ju isprobajte sa ovom slanom karamelom.

SASTOJCI:

(Za 1 Galette / 20,36 kn)

Za tijesto:

10 prenatrpanih žlica glatkog brašna (1,00 kn)

1 žlica šećera (0,10 kn)

½ žličice soli (0,01 kn)

5 žlica hladnog maslaca, narezanog na kockice (5,00 kn)

½ šalice hladnog kiselog mlijeka (1,50 kn)

Za nadjev od jabuka:

3 srednje velike jabuke (4,50 kn)

1 žlica limunovog soka (0,50 kn)

3 žlice smeđeg šećera (0,60 kn)

1 žlica glatkog brašna (0,10 kn)

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

Dodatno:

1 jaje, razmućeno (1,50 kn)

1 žlica smeđeg šećera (0,20 kn)

3 žlice sjeckanih oraha (1,50 kn)

2 žlice slane karamele (3,00 kn)

Brašno za posipanje (0,10 kn)

PRIPREMA:

Pripremite tijesto tako da skupa pomiješate brašno, šećer i sol. Dodajte hladni maslac narezan na kockice i prstima ga brzo umasirajte u brašno dok ne dobijete komadiće veličine graška. Dodajte hladno kiselo mlijeko, par sekundi promijesite i formirajte tijesto u disk. Čvrsto ga umotajte u prijanjajuću foliju i stavite u hladnjak na barem sat vremena, a moguće i do dva dana unaprijed.

Dok vam tijesto odmara pripremite nadjev od jabuka. Ogulite, očistite i tanko narežite jabuke, te ih pomiješajte sa sokom od limuna, šećerom, brašnom, cimetom i muškatnim oraščićem.

Kada ste spremni za pečenje zagrijte pećnicu na 190°C i obložite protvan papirom za pečenje. Ohlađeno tijesto razvaljajte u tanku plahtu. Ocijedite jabuke od svih sokova te ih stavite na sredinu tijesta, s time da okolo naokolo ostavite par centimetara slobodnog ruba. Po jabukama pokapajte slanu karamelu pa onda rubove tijesta presavijte preko jabuka. Premažite tijesto razmućenim jajetom i posipajte šećerom. Po Galetti raštrkajte sjeckane orahe i ubacite sve u pećnicu. Pecite ju 35-45 minuta, dok ne bude hrskava i zlatno-smeđa po vašem ukusu.

Pustite da se Galetta ohladi kojih 15-tak minuta prije nego ju razrežete i poslužite sa dodacima po vašem izboru i sa još malo slane karamele.