I usually don’t make desserts. I am afraid of them. Don’t get me wrong, I will not run away if you offer me a nice chocolate mousse. I just always thought I was a cook and not a baker. But lately after discovering a delicious recipe for the most flaky and buttery pie crust, my mind and hands were guiding me towards making an apple dessert. I chose the simplest way to bake my first dessert, without too much fuss and I admit it came out pretty good.
1 3/4 cups all-purpose flour
3/4 of a teaspoon sea salt
3/4 cup chilled unsalted butter, cut into pieces
1/2 cup of whole milk
Pulse flour and salt, in food processor to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes.
(Dough can be made 1 day ahead. Keep chilled.)
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
Roll out your dough on parchment paper to a 1/8-inch-thick round, about 12 inches in diameter. Transfer the dough on parchment to a large baking sheet. Chill 15 minutes.
Preheat your oven to 450°F. Combine the apple slices, 2 tablespoons sugar, and the lemon peel in bowl. Toss well and spread them over the crust, leaving 1 1/2-inch border. Arrange the slices in concentric circles, overlapping slightly. Fold crust over the apples and rush with milk . Sprinkle the edges and apples with the remaining 2 tablespoons sugar.
Bake the galette for 20 minutes. Reduce temperature to 375°F and continue baking until the crust is golden, about 30 minutes. Remove from oven and let it stand for at least 10 minutes. Serve warm or at room temperature with some caramel sauce and your favorite ice cream.