Sometimes, I get lost in the details, trying to make something perfect.
Take this apple galette. I spent what felt like an eternity arranging the thinly sliced apples, trying to make them cooperate and look like what I pictured in my mind's eye. Of course, that's next to impossible. I am actually not a fan of neatly arranging fruit in a tart or pie. It never looks the way I want it to and, I am slightly ashamed (but willing to admit) that, more often then not, I end up a little frustrated at the end of it all. It's really quite childish of me, but that's it. That's me.
I often get lost in the details, dwelling on a step instead of moving forward. I have been seeing a business coach for a month now, and he has finally said that it's about time that I "piss or get off the pot". Of course, he is willing to go through the steps at my own pace, but I think my "dwelling" has him a little worried. Actually, it worries him and me both!
Right now, I am focused on a bakery name and a lot of little details such as the color of the walls in my nameless bakery. Yet, I haven't even gotten a concept together. What's a name if you don't know what your end goal is? I boldly declare I want to open a bakery, but when I sit down and stare at an empty computer screen or a blank piece of paper, I haven't the faintest idea what that bakery will be.
It's all very scary as I start to make lists of likes and dislikes from visiting a few of the bakeries around town. At the end of the day, I can jot down an interminable list, but the questions remain the same. What does my nameless bakery look like? What will I bake every day? Will my nameless bakery be open during the morning and afternoon, or will I push my hours later to serve an evening crowd that longs for a comforting slice of cake? Do I even want to have a sit-down place, or is my nameless bakery more of a made-to-order/take-out place?
I pondered, dwelled and made lists, and then I stopped to bake this apple galette. I decided on this recipe because, as I worry myself into a frenzy, fall is passing me by. It was about time that I paused for a moment and put some of those local apples to good use. And, as I got lost while arranging the apples, at least my mind took a break from the growing dream that is my nameless bakery.
This galette is all about the apple. It's flavors are as simple as can be. It has no cinnamon, or any other spices, but instead a touch of sugar and some apple jelly brushed onto the crust before layering in the apples. Shockingly, there's no flour in the filling, and that made me a little nervous, but it turned out perfectly. The crust can be described with all the right words: crispy, tender, flaky.
Maybe there are apple galettes in my nameless bakery's future...
Apple galettePublished: October 14th, 2012, Cook time: 55 minutes
Makes 1 galette
- 245 grams (1 3/4 cup) all purpose flour
- 1/4 tsp salt
- 170 grams (3/4 cup) cold unsalted butter, cut into little cubes
- 4–6 tbsp cold water
- 3–5baking apples (I used lobo), amount depends on how much you fit into the galette
- 2 tbsp granulated sugar, plus a little more for dusting over the assembled tart
- 1/4 cup apple jelly
- 1–2 tbsp milk (I used skim)
- A little coarse sugar, for sprinkling over the crust before baking
- Begin by making the crust: in a large bowl, mix together the flour and salt, then drop in the butter cubes and work it in with your finger tips and/or rubbing it into the flour with your palms. Work quickly to not melt/warm the butter too much. When your mixture is coarse, drop in a few tablespoons water, work it in with a fork (or your fingers), and continue adding water til the dough comes together when pressed. Give the dough a quick knead to gather all the dry bits, flatten into a disk and wrap with cling wrap. Refrigerate for about an hour.
- Preheat the oven to 400°F. Roll out the chilled dough to 1/8 inch between two large pieces of parchment. Transfer the parchment to your baking sheet and chill.
- Meanwhile, peel core and slice apples to 1/8 inch. Toss with 2 tbsp granulated sugar. Set aside.
- Take the rolled dough out of the fridge, and remove the top sheet of parchment. Brush the apple jelly over the crust leaving 1–1.5 inches of crust bare.
- Top the jelly with the sliced apples arranging them in concentric circles to make it pretty and still keeping the 1–1.5-inch edge bare.
- Gently fold over the bare crust over towards the middle to make a rustic edge. With your palms, press and push the fold towards the middle a little to "tighten" the galette.
- Brush the crust with milk and sprinkle with the crust coarse sugar. Sprinkle a little more granulated sugar over the apples.
- Bake for 20 minutes then lower the oven to 375°F and bake for another 30 minutes until the crust is golden brown delicious and the apples are soft.
- Let cool about 20 minutes before serving