For dough:
• 1 cup flour
• ¼ cup cornmeal
• 1 tbsp sugar
• ¼ tsp salt
• 3 tbsp ice water
• 1 stick cold butter, cubed
For the filling:
• 1 to 1 ½ pounds apples
• ¼ cup sugar
• 1 tbsp flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 tbsp butter, cubed
In a food processor, combine flour, cornmeal, sugar and salt. Sprinkle cold, cubed butter over top of the mixture and pulse till mixture resembles wet sand. Add cold water and pulse a few times until everything comes together. Wrap in plastic and chill in the fridge for 30 minutes.
Preheat oven to 350°.
After dough has chilled, place a sheet of parchment paper on counter and roll dough into a rectangle roughly 12 inches by 16 inches. Uneven, jagged edges are fine; they add to the rustic charm. Wash, core and slice apples into ¼ inch thick slices. Toss with dry ingredients. Transfer your parchment and dough to a baking sheet. Fan apple slices into 3 long rows leaving two inches of dough on all sides. Fold edges of the dough up over the fruit toward the center leaving a large rectangular opening. Scatter butter over top and bake until golden brown and fruit is cooked, about 30 minutes.
Transfer galette still on parchment to a rack and cool. Slice into squares and serve with whipped cream.
This article was originally published in Little Village issue 229.
