It’s apple season! Apples are one of the quintessential Fall fruits and the markets here are overflowing with apples. I love apples as a snack, in savory dishes, and of course, in desserts! An easy apple crisp is one of my go-to favorites, but last weekend, Omar was coming home from a business trip and I decided to make small pomegranate apple galettes for dessert.
I really like the rustic feel of galettes and find them easier to create than a full on pie. Since my dear husbanders prefers desserts that are “not too sweet” this variation actually contains no added sugar. The sweetness comes from the fruit itself and a tiny dallop of all natural strawberry preserves. I omitted the sugar from the crust entirely, but if you are making this for a more traditional dessert crowd, I’d recommend adding just a tablespoon of sugar to the dough.
In addition to apples, we’ve had some wonderfully large white pomegranates at the local markets. Instead of the vibrant red variety I was used to seeing in the US, these pomegranates have a light pink/peach exterior and the fruit arils vary from clear to grapefruit pink rather than an intense burgundy. This also makes extracting the fruit a cleaner process with no staining. Pomegranate arils are not hard to extract, but can be tedious at times. There are methods that recommend soaking the pomegranate in water, or freezing the pomegranate, personally, I just cut it open and pull the little arils out. I’ve also tried holding it over a bowl and “knocking them out” and you can see this method here.
These little galettes were a hit. I liked making them small, so we could each enjoy our own, and the recipe below yields three small galettes, perfect for the two of us (with leftovers!). You can easily double the recipe below for six small galettes or two larger ones. The nuttiness of the whole wheat flour is balanced by the lemon rind, and the apples and pomegranate create a wonderful contrast in texture and color. Want to know which apples are the best for baking, in addition to the go-to Granny Smith? Here are Bon Appetit’s recommendations.
What is your favorite apple or pomegranate dessert?
POMEGRANATE APPLE GALETTE
(makes 1 medium galette or 3 small galettes)
For the crust
¾ cup whole wheat flour
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons (120 g) cold unsalted butter, cut into small pieces
1 teaspoon freshly grated lemon rind
2-3 tablespoons ice water, plus a little more if needed.
For the filling
2 medium apples, peeled, cored, and sliced (I used an apple that looked like Crispin or Golden Delicious)
Arils from half of a large pomegranate (approx. ½ cup of arils)
3 tablespoons all natural strawberry preserves (orange or apricot would work well too)
Sift together the flours, salt and cinnamon.
Add the butter and lemon rind, and cut the butter into the flour with a pastry cutter or food processor until the dough resembles small peas.
Add ice water, 1 tablespoon at a time just until the dough comes together. Flatten the dough into a disc, cover with plastic wrap and refrigerate for at least 30 minutes.
Pre-heat oven to 400F.
Remove the dough from the refrigerator and break into thirds. Shape the dough into small circles and roll the dough our between 2 pieces of parchment paper until the dough is about ¼ inch thick and approximately 6 inches in diameter. I don’t have my rolling pin here, and since this dough is more easily handled between two pieces of parchment, I rolled the dough out with a smooth glass jar. Repeat with remaining dough.
Place the rounds on a parchment lined baking sheet. Arrange the apple slices at the center of each round, using about 1/3 of the slices for each galette, and leaving about an inch of dough on the edges for folding over. Sprinkle over with pomegranate arils. Fold in the edges of the dough. Don’t worry about it being perfect. Galettes are supposed to be rustic, and I prefer a high filling to dough ratio so I tend to overstuff mine just a little. Top with a tablespoon of the fruit preserves. I just put a dallop in the center, the preserves ooze out and glaze the fruit as it bakes in the oven.
Bake for 20-25 minutes until the crust is lightly golden. Cool on a wire rack and serve!