Apple persimmon almond galette

I think I finally figured it out. You know, life. I’ve got it down. Unlocked the secret. Cracked the code. Nailed it. This week I figured out how to create a schedule and stick to it. How to see friends and still be productive. How to wake up energized and manage to channel it into a run. It is also, perhaps most notably, the week I discovered that I can watch TV shows while sitting in my hot tub. Mind. Blown. Now it can’t hurt that we have had SUNNY BLUE SKIES in Seattle (in November!) for the last (feels like a month but I guess it has only been a) week. And I can’t promise that my secret knowledge of the universe will translate into next week. But for now, I’ve got this. 

One of my many Secrets of Life involves sharing meals with other people. Food just tastes better that way. Hence the launch of the Thursday Night Supper Club (details forthcoming) and a recent winter potluck to which I contributed the galette that you are about to make. Winter dinners are always eaten in the dark (at least in the PNW where the sun sets at 4:47) which makes me crave heartier, warm foods. This weekend’s potluck at Lupine’s included roasted chicken and chickpeas, kale pear gorgonzola salad, and roasted root veggies with yogurt dipping sauce. There was also a decent amount of wine. We finished with slices of apple persimmon almond galette. 

You should really make this galette. Mostly because it’s delicious but also because it’s easy. And it looks way fancier than apple pie but requires even less effort. There’s no complicated weaving of lattice crust or tossing of apples with the proper combination of spices and thickener. Nope. Just flatten out some dough, pile it with almond paste and apples, and fold the dough around the edges. Rustic elegance.

Apple persimmon almond galette

Because we could talk about pie crust for a very long time, I’m going to dodge the question this time and just say make a batch of your favorite recipe or just go to the store and buy one (please don’t tell my father I’ve suggested you do this, or he might never speak to me again. I have his treatise on how to make the perfect pie dough that I will share with you when I have more time to devote to a separate post). I added slices of persimmons to this galette simply because I had them on hand. You are welcome to leave them out, or substitute in another fruit for variety. 

Ingredients: 
Pie crust (your favorite homemade recipe or *gasp!* store-bought)
3-4 large apples - any pie variety will do - evenly sliced into 1/4-1/8 inch slices
2 persimmons
Apricot jam
Sugar
Egg yolk + water, beaten

For the almond paste:
1 cup almond flour
1 cup powdered sugar
1 egg white
1 tsp almond extract (vanilla will work in a pinch - it will just change the flavor slightly)
Up to 1 tsp water to achieve desired consistency

Preheat oven to 350

Prepare the almond paste in a food processor by combining all the ingredients until you have a spreadable consistency. 

Roll out the pie dough until you have a large rectangle about 1/4 inch thin. I roll mine on a floured pastry cloth so that it lifts up easily. Then transfer the flattened dough to a parchment-lined baking sheet. It’s important that you do this before you assemble the galette or you may find the transfer to be quite difficult. 

Spread the almond paste on the dough, leaving a 1 1/2 inch border all the way around.

Carefully layer the apples and persimmons in rows until almond paste area is covered

Fold edges of the dough over the apples and lightly pinch the corners, leaving the bulk of the apples exposed in the center.

Brush the dough with the egg wash and sprinkle with sugar.

Cook until the crust is browned and the apples soft, about an hour.

When the galette has cooled, brush the apples with heated apricot jam for an added flavor and shine.

NB: This dessert proved more fun to make while listening to episodes of the 'Serial' podcast on a loop. You’ll never want the clean-up to end. In fact, I may be actively looking for ways to dirty my kitchen this week just so I have an excuse to play another episode while I clean.