Apple Galette

Jednom riječju savršena! Osim toga, vrlo je ekonomična i (pre)lako se sprema. Trebam li još nešto dodati da biste znali da se ovaj recept mora naći medju spašenim receptima?! 

Za koru vam je potrebno: 
1+1/4 šolje brašna (koristila sam šolju od 200ml)
120 gr putera (direktno iz frižidera. Isijecite ga na kockice)
Kašika šećera
Prstohvat soli 
4 kockice leda 

Sve sastojke stavite u blender. Najprije pulsirajte, kasnije blendajte u kraćim intervalima dok se led ne sjedini s brašnom i puterom i ne dobijete kompaktnu masu. 
Tijesto potom prebacite na ravnu površinu i dodatno gnječite kako biste u potpunosti sjedinili puter i tako dobili loptu tijesta. Biće jako suho i čvrsto, ali to je ok. Zamotajte u prozirnu foliju i stavite u frižider, najmanje pola sata. (Tijesto u frižideru može ostati i do 2 dana) 

Rernu zagrijte na 180C. Tijesto razvaljajte na lagano pobrašnjenoj površini. Isijecite jabuke i aranžirajte preko tijesta. Prespite s 2-3 kašike krupnog šećera pomiješanog s kašikom cimeta. 50-70 grama putera isijecite na kockice i poredajte preko jabuka. 

Na kraju umutite jedno jaje i njim premažite presavijene ivice galette. Pecite 40tak minuta. Poslužite toplo, uz kuglu sladoleda i malo štauba. 

P.s. Po želji galletu prije redanja jabuka, možete premazati tankim slojem pekmeza ili putera od lješnjaka.

Apple Galette

In a word perfect! In addition, it is very economical and (too) easy to prepare. Do I need to add anything else to let you know that this recipe must be among the saved recipes?!

For the crust you need:
1+1/4 cup flour (I used a 200ml cup)
120 g butter (straight from the fridge. Cut it into cubes)
A spoonful of sugar
A pinch of salt
4 ice cubes

Put all the ingredients in a blender. Pulse first, then blend at shorter intervals until the ice is combined with the flour and butter and you get a compact mass. Then transfer the dough to a flat surface and knead it further to completely combine the butter to get a ball of dough.

It will be very dry and firm, but that's ok.

Wrap in cling film and refrigerate for at least half an hour. (Dough can stay in the fridge for up to 2 days).

Preheat the oven to 180C. Roll out the dough on a lightly floured surface. Cut the apples and arrange over the dough. Sprinkle with 2-3 tablespoons of coarse sugar mixed with a tablespoon of cinnamon.

Cut 50-70 grams of butter into cubes and arrange over the apples. Finally, beat one egg and coat the folded edges of the galette with it.

Bake for about 40 minutes. Serve warm, with a scoop of ice cream and a little stem.

P.s. If desired, you can coat the galette with a thin layer of hazelnut jam or butter before arranging the apples.