Sunday, October 14, 2012

An apple galette and my nameless bakery

apple galette

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.

rustic apple tart

 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.

apple galette

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?

apple tart

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 galette

Published: October 14th, 2012, Cook time: 55 minutes
apple galette    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

  1. 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.
  2. 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.
  3. Meanwhile, peel core and slice apples to 1/8 inch. Toss with 2 tbsp granulated sugar. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Brush the crust with milk and sprinkle with the crust coarse sugar. Sprinkle a little more granulated sugar over the apples.
  8. 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.
  9. Let cool about 20 minutes before serving


  1. I love your nicely arranged apple galette! The saying about the simple things can be seen at full force looks so yummy!
    As for the nameless bakery I would love to visit it one day and may be try this beautiful galette. One of my dreams is to have my own bakery too but I'm still too far from a real pastry chef! Good luck!

    1. Thanks and good luck to you too!

  2. I would love to have bakery..and I am sure that you will do great with yours.. :) you have passion, love for baking and that's what counts, people love such bakeries :)

  3. With passion you can achieve anything! Work hard and give yourself time and everything will fall into place. I am myself thinking of opening my own café and I can totally relate to what you're saying. Good luck with everything! :)

    1. Thank you! Here's hoping passion and hard work are enough!

  4. Your galette is beautiful...and I know *exactly* what you mean about dwelling too much on the details...I do it all too often. The best of luck with the bakery. You'll figure it out. And you'll know it when you do.

  5. Jan, your galette is beautiful. Perfectly perfect :)
    As someone who's started two businesses and who is a perfectionist, I know where you're coming from. I personally think people who start their own businesses do so because we're all control freaks to some degree or another ;) so having to throw caution to the wind and let things unfold can be scary. But I can promise you this, no matter how much you plan, how many lists you make, something will happen that will throw a wrench into things or present a new opportunity and you have just have to wing it. And it usually all works out just fine - so get 'er done! (and give me a shout any time if you want to chat about going out on your own - I'm happy to be a sounding board)

    1. You've started two businesses? Wow!
      I'm slowly learning to just do it and live with the random moments of drama and panic! Haha!
      I may just take you up on that offer ;)

  6. Beautifully awesome! Haha. digged into your details, you really got a thing in creating stuffs. Haha. I could feel it. :) Well, good luck to your bakery!