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Recipe Detail Page
Apple Rosemary Galette with Parmesan Crust
Autumn 2007
This is my play on the Canadian favourite - apple pie with a slice of cheddar. Mutsu apples (also known as Crispin) are my favourite apple to use here. They usually arrive in late September and hold their shape well when baked.
Crust
2 cups (500 mL) all-purpose flour
½ cup (125 mL) grated Parmesan cheese, plus extra for sprinkling
1 tbsp (15 mL) sugar
1 tbsp (15 mL) cornmeal
½ tsp (2 mL) finely chopped fresh rosemary
½ tsp (2 mL) baking powder
¾ cup (175 mL) unsalted butter, cut into pieces and chilled
¼ cup (50 mL) cold water
2 tbsp (25 mL) sour cream
Filling
1/3 cup (75 mL) apple butter
1/3 cup (75 mL) sour cream
5 cups (1.25 L) peeled and sliced Mutsu or Granny Smith apples
2/3 cup (150 mL) sugar
½ tsp (2 mL) finely chopped fresh rosemary
1 egg mixed with 2 tbsp (25 mL) water for egg wash
1. For crust, combine flour, Parmesan, sugar, cornmeal, rosemary and baking powder in a food processor. Add butter and cut in until a rough crumbly texture forms. Stir water and sour cream to blend and add to flour mixture. Combine until dough comes together and chill for an hour.
2. Preheat oven to 375°F (190°C).
3. Line a large baking tray with parchment paper.
4. For filling, combine apple butter and sour cream and set aside. In a large bowl, toss apples with sugar and rosemary.
5. Roll out dough on a lightly floured surface to a circle about 18-inches (45-cm) across. Place dough onto prepared baking tray. Spread apple butter mixture in centre of dough, in a circle about 9-inches (23-cm) across. Spoon apples over apple butter mixture. Fold edges of dough over apples, in 6 folds (there should be a small opening in the centre of the tart, about 4-inches/10-cm across). Brush pastry with egg wash and sprinkle lightly with grated Parmesan. Bake for 45 to 50 minutes, until golden brown. Allow to cool for at least 20 minutes before slicing.
Makes one 10-inch (25-cm) galette, serves 8 to 10
