Mini Apple Galettes
Let it go, let it roll right off your shoulders,
Don't you know the hardest part is over?
Let it in, let your clarity define you
In the end we will only just remember how it feels.
- Rob Thomas, Little Wonders
I guess this is a post about closing doors and opening a few new ones. I've switched blogging platforms. I think this fits with the theme, right? Several reasons for the change, but it's not that important. I also got my own domain, which was a pain in the butt to set up. I made it out alive, and that's all that matters.
I haven't really written a post in a while. Well actually, I have, but then I've just deleted any progress I made. Truthfully, it's scary to have my thoughts and feelings down somewhere because I feel like once it's written, I can't escape from it. Plus other people (a.k.a. you) can read it, and I guess that's kind of weird (but cool as well).
Since my last post (on WordPress!), I graduated from high school. Whaaaaaaat? Commencement happened. Grad happened (twice because I had a school grad and a grad with my program, IA). It was like bam, bam, bam, and before I knew it, the last day of school crept up on me. I wish I could go back in time to do grad again, but I guess it's a once-in-a-lifetime type thing or rather, twice-in-a-lifetime. To be quite honest, the last day of school didn't really feel like the last day. I was too caught up in the yearbook signing madness. However, I knew the last day wasn't really the last... I went back to school the next day to help out with marking. Then the following week, I went to school nearly every day to work on a fine arts project. Then there was awards night when I saw nearly everyone again.
And finally, it sort of sunk in. I'm not going to be walking through the same halls every day. I'm not going to be seeing the same people every day. In fact, there's a chance I'll never see some people ever again... Slim, but still. The day after awards night, I came to school again to "work" on my fine arts project (I did work for a little bit, but then I hit a huge wall and kind of just stopped). One of my teachers gave me a letter. It was the written version of the speech he read about me for IA grad (each student got a little speech written by one teacher read out at the dinner). Another momento from the best years of my life—granted, I haven't really lived that long so...
I didn't feel quite ready to graduate. I still don't feel as if I'm ready for the real world. Well, I know I'm not, but yet, here it is. I enrol for my first ever university courses in a few days. I'm sure I'll find excitement somewhere amongst my late night worries... But not yet. I'm still not ready. Change is a funny thing, eh?
Two days ago, I watched The Breakfast Club for the first time because it happened to be on TV. Fitting, I guess, because it's a coming-of-age film. Amongst the many memorable moments in the movie, one quote stuck out to me: "When you grow up, your heart dies." I still don't really know how I feel about the quote, but I guess I'll find out.
I hadn't baked for a while. Just didn't really feel like it. I was busy with homework and finals (or so I convinced myself), and meh, I didn't really know what to make. A few weeks after school ended, I settled on making these apple galettes. Getting back to baking just felt right, especially because I wasn't all stressed. I can pretty much bake whenever I want during summer vacation, so that's pretty sweet.
I don't like to force myself to bake. I usually set out time just to bake on weekends, but I don't if I don't feel like it. I guess that's my philosophy in life.
These mini apple galettes are amazing. The crust is perfectly buttery and flaky. The apples are sweet with a hint of cinnamon, nutmeg, and lemon. Classic apple pie spices with a bit of brightness. Served with some whipped cream or ice cream, it's a perfect dessert. My mom really liked it. Another mom-approved dessert!
I reckon that a summer fruit version of this galette would be pretty darn tasty. Perhaps peaches or nectarines with some berries? Rad.
Mini Apple Galettes
Adapted from Smitten Kitchen
Yield: 4 mini galettes
For the dough:
1/2 cup (64 grams) all-purpose flour
1/2 cup (64 grams) whole wheat flour (or more AP)
1 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (85 grams) unsalted butter, chilled and cubed
2-4 tablespoons ice water (I needed 2 1/2)
For the filling:
2 medium apples, peeled and sliced (I used Ambrosia, but use whatever you have)
zest of 1/4 of a lemon (just go around twice)
small squeeze of lemon juice (just to prevent apples from turning brown)
1 tablespoon unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
To make the dough, whisk together the flour, sugar, and salt. Cut in the butter using a pastry cutter (or just use a whisk... I just take a ton of jabs and it works perfectly well!) until the mixture resembles coarse meal. If you have a food processor, pulse to mix. Slowly add in the water, a tablespoon at a time, mixing with a spatula after each addition. The dough should come together when pinched. Turn it out onto a lightly floured surface, and shape the dough into a 4-inch disk. Wrap with plastic wrap, and refrigerate for 30 minutes.
While the dough is chilling, create the filling. In a large bowl, toss together the sliced apples, lemon zest, lemon juice, 1/2 tablespoon butter, sugars, cinnamon, and nutmeg. Set aside.
Preheat the oven to 400° F. Take the dough out of the fridge and divide it into 4 pieces (I should have done this because it would have been waaaaaaay easier). Roll each into an 8-inch circle, about 1/8-inch thick. Place onto a baking sheet lined with parchment paper. Divide the apple mixture evenly, overlapping the apple slices while leaving a 1-inch border (if you happen to have any apple slices left over, it makes for a killer snack). Fold the sides onto the apples. Brush each galette with the remaining butter, and sprinkle with raw sugar (or granulated sugar if you don't have raw sugar... like me... cry).
Bake for 35-40 minutes, or until the galettes turns a golden brown. Remove onto a cooling rack, and cool for at least 15 minutes before serving.
This can be made into a giant galette if that's how you roll. When you take the dough out of the fridge, just roll it into a 14-inch circle, about 1/8-inch thick. Place onto a baking sheet and line with the apples. Baking time should be around 45 minutes.