The Ginger and
the Apricot jam really give the apples an added touch of flavor. Leftover slices
of the galette are great as a breakfast snack. Homemade pastry crust really makes
it taste like an old fashioned French bakery galette.
Yields one 11-inch
round galette. Serves 8 to 10.
1 sheet (about
9 oz.) frozen puff pastry, thawed
2 Granny Smith
apples, cored and thinly sliced (no more than 1/8 inch thick)
(see "How to core an apple quickly" )
1 Tbs. unsalted
butter, cut into small pieces
2 Tbs. granulated
2 Tbs. apricot
1 Tbs. water
1-1/2 Tbs. finely
chopped fresh ginger
Heat the oven
On a lightly
floured surface, roll the dough to a 13-inch square.
Trim off the
corners to make a rough circle - it doesn't need to be perfect.
Slide the dough
circle onto a parchment-lined or nonstick baking sheet.
Prick the dough
apples in neat concentric circles, just barely overlapping the slices, leaving about
a 1-inch border of pastry.
Dot the apples
with the butter and sprinkle with the sugar.
Fold the pastry
edges up over the apples to make a 1-inch border.
Bake until the
dough is medium brown at the edges and underneath and the edges of the apples just
begin to brown, 25 to 30 minutes.
Slide onto a
As the galette
cools, put the jam, water, ginger, and salt in a small saucepan over low heat (or
in a glass bowl in the microwave) and heat gently until it just starts to bubble.
Stir to blend
and remove from the heat.
Strain the jam
glaze to remove the ginger pieces, or just push the ginger aside.
With a pastry
brush or a small spoon, lightly glaze the apples and the pastry edge.
Serve the galette
hot or warm.