Apple Galette

A galette is sort of a rustic tart. You roll pastry dough out thin, cover it with your topping, then fold up the edges to hold it all in. The result is a lighter dessert than pie. Also fewer servings, which is nice when you are only cooking for a few people. I like to make the dough (and any pastry dough) in the food processor, which is quick and easy.

Pastry Dough
1 1/4 cups white flour
1 tsp white sugar
1/2 tsp salt
1/2 cup unsalted butter (1 stick), very cold
3 Tbsp ice water, plus more if needed

Topping
2 medium apples, cored and sliced 1/8-inch thick
3 Tbsp white sugar
1 Tbsp unsalted butter, in pea-sized chunks
1/4 tsp cinnamon

To prepare the pastry dough by hand:
1. Whisk the flour, sugar, and salt together in a large bowl. Sprinkle chunks of butter over it, then cut the butter in using a pastry cutter or two knives.

2. Sprinkle the ice water over the flour and butter mixture. Using the blade side of a rubber scraper, cut dough until it starts to form balls. If necessary, add additional ice water one teaspoon at a time to help the dough cohere. Be careful not to add so much water that the dough becomes sticky.

3. Press the dough with your hands to form it into a ball. The texture of the dough should be a bit rough, not smooth. Press it into a round disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes (and not more than 2 days).

To prepare the pastry dough with a food processor:
1. Put the flour, sugar, and salt into the food processor and process for 10 seconds to mix.

2. Add the butter in small chunks, scattered over the flour mixture. Pulse for 1-2 second intervals until nearly all the butter is pea-sized or smaller. You may need to scrape the sides once or twice.

3. Drizzle the ice water over the flour and butter mixture. Pulse for 1-2 second intervals until there are no more dry patches in the dough and it starts to form small balls. Do not allow the dough to form a single mass in the food processor. Press the dough together with your fingers. If it does not cohere, sprinkle in an additional teaspoon of ice water and pulse several more times. Repeat if necessary. Be careful not to add so much water that the dough becomes sticky.

4. Remove the dough from the food processor and follow step 3 above.

To prepare the galette:
1. Preheat the oven to 425°.

2. Remove the pastry dough from the refrigerator. If it has been left for longer than 30 minutes, allow it to thaw briefly until it becomes more pliable.

3. Lay out a piece of waxed paper about 14 inches long on a flat surface and sprinkle it with flour. Using a rolling pin, roll the dough out in a circle or oblong shape to a thickness of about 1/8-inch. Transfer the dough to a cookie sheet and peel off the waxed paper.

4. Sprinkle 1 Tbsp of sugar over the crust, leaving about 2 inches bare around the outside. Arrange the sliced apples densely over the crust, again leaving about 2 inches bar around the outside. Sprinkle the butter over the fruit, then sprinkle with the remaining sugar and the cinnamon.

5. Fold the outside edges of the crust up over the fruit. Pinch the corners together to prevent the juices from leaking while the galette bakes.

6. Bake for 30-35 minutes, until the crust is golden brown.

7. Allow the galette to cool for at least a few minutes before serving.

Serves about 4.