Page 21

Modern Day / Apple, Ham, and Smoked Gouda Galettes Courtesy of food blog Makes 6 8-inch gallettes


Filli n g

4 c. all-purpose flour 2 Tbsp. sugar 2 tsp. baking powder 2–3 tsp. freshly ground black pepper 1 tsp. salt 2 ½ sticks unsalted, chilled butter, cut into cubes ½ c. smoked gouda cheese, grated 2 egg yolks, lightly beaten ¾–1 c. ice water

3 Granny Smith apples, cored, halved, and cut into 1/4 inch slices ¼ c. butter, melted 2 Tbsp. apricot or apple jelly, melted 2 Tbsp. lemon juice 3 Tbsp. Dijon mustard 12–24 slices smoked ham (depending on thickness of ham) 1 egg and 1 Tbsp. water, beaten for an egg wash coarse sea salt and fresh thyme for garnish

In a food processor, combine flour, sugar, baking powder, pepper, and salt. Cover and pulse a few times to combine. Add the butter. Cover and pulse again just until the pieces of butter resemble small peas. Add the cheese, cover and pulse a few times again to combine. Add the egg yolks, cover and pulse to combine once more. Transfer the mixture to a large bowl. Gradually add ¾ cup of water, stirring with a fork to combine. Squeeze a small handful of the dough together. It should easily hold together without crumbling. If necessary, add more water one tablespoon at a time. When the dough holds together, gather it into a ball and knead a few times. Transfer to a cutting board and divide into 6 equal pieces. Wrap each in plastic wrap, and then pat each dough ball into a 4-inch disk. Chill for at least an hour. Place the apple slices in a large bowl. Add the melted butter, melted jelly, and lemon juice and toss. Line 2 large baking sheets with parchment paper and set aside. On a well-floured surface, roll one pastry disk into a 9– inch circle, about ¼-inch thick. Spread 1 ½ teaspoons mustard over the center of the dough. Overlap 2 to 4 slices of ham in the center of the dough circle. Arrange 1/6th of the apple mixture on top of the ham, layering in a circle. Be sure to leave about a 3-inch border uncovered. Fold and loosely pleat the dough over the apple slices, leaving the apples uncovered in the center. Using a large spatula, carefully transfer the dough to the baking sheet and repeat with each dough disk. You will have 3 galettes on each baking sheet. Return the baking pans to the fridge and chill for another hour. Preheat oven to 375°. When ready to bake, use a pastry brush to brush off excess flour from the galettes. Brush them with the egg wash and sprinkle lightly with the sea salt. Bake for 30–35 minutes until golden brown. If you are placing both pans in one oven, rotate them halfway through baking.



Boldly Baldwin  

The Mary Baldwin College magazine, Fall 2013

Boldly Baldwin  

The Mary Baldwin College magazine, Fall 2013