Apple Oatmeal Galettes

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5 from 1 vote

Prep Time 30

Cook Time 45

Resting time 1

Total Time 2 15

Servings slices

Calories 398

Spiced dough, topped with oatmeal cream and sliced apples tossed in vanilla. The perfect apple dessert! This recipe makes two galettes.

Ingredients

Pâte Brisée:

210 g. all-purpose flour (1¾ cups)
32 g. sugar (2 tbsp. plus 2 tsp.)
½ tsp. cinnamon
⅛ tsp. allspice
pinch nutmeg
½ tsp. salt
113 g. refrigerator cold unsalted butter, cut into ¼ inch pieces (8 tbsp.; if mixing in a food processor, place your cut up butter in the freezer for at least 15 minutes before using)
3-4 tbsp. ice water

Oatmeal Cream:

83 g. unsalted butter, at room temperature (6 tbsp.)
83 g. light brown sugar (½ cup plus 2 tbsp. plus 1 tsp.)
½ tsp. cinnamon
83 g. old fashioned oatmeal ground in blender or food processor (¾ cup plus 2 tbsp. measured before grinding)
1 large egg
13 g. all purpose flour (1 tbsp. plus 2 tsp.)
13 g. cornstarch (1 tbsp. plus 2 tsp.)

Apple Filling:

1 pound apples (about 3 apples, halved, cored and sliced thin)
1½ tbsp. sugar
½ vanilla bean (split and scraped)
¾ tsp. clear gel or cornstarch

Instructions

Dough by hand. In a mixing bowl, whisk together the flour, sugar, cinnamon, allspice, nutmeg and salt. Add all the butter. Using your hands, toss the butter to coat each piece with the flour mixture. Pinch the pieces of butter to flatten them a bit. Keep working the mixture for a couple of minutes until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. Make a well in the middle. Add 2 tbps. of ice cold water. Using your hands, scoop the flour from the sides and the bottoms towards the water to hydrate the flour. If the mixture is too dry, create another well in the middle and add an additional tbsp. of ice cold water. Repeat if necessary. You know you are done when a clump of dough flattened in your palm is smooth. Pour half of the mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Repeat with other half of dough. Place the wrapped doughs in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
Dough by Food Processor. Combine all the dry ingredients in a food processor and pulse several times. Add all of the frozen butter. Pulse until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. Add 3 tbsp. ice cold water and pulse a few times to combine. If the mixture is too dry, add more of the ice cold water a couple tsps. at a time. You should not need more than 4 tsp. more. You know you are done when a clump of dough flattened in your palm is smooth. Pour half of the mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Repeat with other half of dough. Place the wrapped doughs in the refrigerator for at least 30 minutes and up to 24 hours. Continue with Step 4, below.
Dough by Mixer. Combine all dry ingredients in a mixer bowl fitted with the paddle attachment and mix on low until combined. Add the refrigerator cold butter and mix until the mixture resembles coarse sand with most of the clumps of butter the size of peas and some larger pieces the size of walnuts. With the mixer on low, slowly add 2 tbsp. of ice cold water. If the mixture is too dry, add up to another 2 tbsp. of ice cold water, a couple tsps. at a time. You know you are done when a clump of dough flattened in your palm is smooth. Pour half of the mixture onto a sheet of plastic wrap. Push down on the plastic wrap to flatten the dough together into a disc, making it as circular as you can. Repeat with other half of dough. Place the wrapped doughs in the refrigerator for at least 30 minutes and up to 24 hours.
Remove one of the dough discs from the refrigerator and place on a sheet of parchment paper. Place a second piece of parchment paper on top of the dough. With a rolling pin, roll the dough out so that it is a circle (or circle-ish), approximately 10 inches in diameter. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold. Join any broken edges together with your fingers.) Cover the dough with the second piece of parchment and slide the parchment package of dough onto a cookie sheet or baking pan. Repeat with the second disc of dough. Refrigerate for 30 minutes.
Prepare Oatmeal Cream: In a mixing bowl with the paddle attachment, cream the butter, brown sugar, cinnamon and oatmeal until light and fluffy, stopping the mixer a couple of times to scrape down the sides of the bowl. Add the egg, thoroughly incorporating. Add the flour and cornstarch and mix just to combine. If not making just before assembling the galettes, cover in plastic wrap or an air tight container and store in refrigerator until ready to assemble. (When you remove it from the refrigerator, you may need to mix it so that it is light and fluffy.)
Prepare Apple Filling: In a bowl, mix the sugar, clear jel (or cornstarch), and vanilla seeds. Add apples and toss to combine.
Preheat the oven to 400°F.
Gently remove the top sheet of parchment from one of the doughs. Flip the dough onto that sheet, and gently remove the other piece of parchment. (This just helps prevent the dough from sticking to the parchment as you work with it.)
Spread half of the oatmeal cream (about 155 g.) into the center of the dough, leaving a 1 to 2 inch border around the circle. Place coated apples in a decorative pattern on top of the oatmeal cream. Fold the border towards the center so that they are covering approximately the edges of the apple mixture.
Repeat steps 8 and 9 with second galette. Refrigerate the prepared galettes for at least 20 minutes. (Or place in freezer for 10 minutes.)
Brush the pastry with milk or cream. Sprinkle a coarse or regular granulated sugar on top of the pastry.
Bake for 45-50 minutes. The galettes are done when the top borders are golden brown. Allow to cool completely for cleaner cutting. (It is also delicious served warm, especially with some cinnamon ice cream.)

Notes

Keeping the apple skins on creates a pretty galette with the different colors in the peels. However, the peels add a chewier texture. You can certainly peel your apples and arrange them in a similar manner or cut into small cubes and toss them on top of the oatmeal cream. Galettes are rustic so any design looks great.
It is important to keep the dough cold at all times so that you prevent gluten development in the flour. This will result in a flakier dough.
For the oatmeal cream, I do not recommend quick oats. It is best to use old fashioned.
The galette will stay fresh for at least several days covered in plastic wrap stored in the refrigerator. It is equally delish cold.

Author: Rob Finkelstein

Calories: 398kcal

Course: Dessert

Cuisine: American

Keyword: galette

Nutrition