• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb: A Food Blog logo

  • Home
  • About Crumb
    • About Isabelle
    • Press, Awards and Contributions
    • Privacy Policy
  • About the Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Crumb
  • About Isabelle
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » dessert » pie and tart » So Happy Together - Apple Galette with a Walnut Crust

    So Happy Together - Apple Galette with a Walnut Crust

    Dec 22, 2010 · 8 Comments

    Apple GaletteApples and walnuts are good friends. Apple likes the fact that walnut is nutty and slightly bitter, and walnut likes the fact that apple is sweet and tart and juicy.

    If apple and walnut were teenaged girls, they'd probably spend hours on the phone each night talking about absolutely nothing, and have regular sleepovers so that they can braid each other's hair and talk about boys. They'd be, like, BFFFs... because just one Forever isn't enough for this kind of friendship.

    Then, along came dulce de leche. Apple was immediately smitten, leaving poor walnut feeling a little left out. With dulce de leche being so lusciously rich, smooth and sweet, is it any wonder that apple fell head over heels for this South American dreamboat? This twosome is almost as good together as apple and walnut are, albeit in a totally different sort of way... dulce de leche's unabashed sticky sweetness is a perfect match for tart, crisp apples.

    ApplesI know they say three's a crowd, but when it comes to this rustic little galette, I think walnut and dulce de leche can learn to get along... for apple's sake, anyways. Mind you, it probably helps that there's a little whiskey in there to encourage everyone to mingle.

    It's sweet, it's sticky, just a little bit nutty, and not fussy at all. It's got all the deliciousness of an apple pie, but with only half the work. Perfect to finish off a simple supper for your BFFs.

    FYI: The crust recipe makes enough for two tarts. This way, you can divide it in half so that you can have one galette right away, and then freeze the second half (tightly wrapped in plastic wrap and a zip-seal baggie, natch) to make another galette anytime within the next month. My prediction? You'll probably end up making that second galette within the week.

    //

    Apple Galette with a Walnut Crust
    Crust adapted from Eating Well

    Crust:
    ½ cup walnuts, toasted
    2 cups flour
    2 tbsp sugar
    1 tsp salt
    ¼ cup cold butter, cut into small cubes
    3 tbsp walnut oil
    6-7 tbsp cold water
    Filling:
    4 medium apples, peeled, cored and thinly sliced
    ½ cup sugar
    2 tbsp flour
    2 tbsp whiskey or bourbon
    3 tbsp dulce de leche
    Sugar Topping:
    1 egg, lightly beaten
    1 tbsp demerara sugar
    ½ tsp cinnamon

    Combine walnuts, flour, sugar and salt in a food processor. Pulse until the walnuts are very finely chopped. Add butter, and continue pulsing until the mixture looks crumbly, like coarse meal.
    Turn out into a mixing bowl. Stir in the walnut oil, then begin adding water 1 tbsp at a time and stirring until the dough begins to come together. Divide the dough into two equal parts. Gather each half into a ball, then flatter into a disc. Wrap tightly with plastic wrap and chill for at least an hour.
    Once the dough is well chilled, unwrap one of the discs and place on a sheet of parchment paper. Roll out into a 12" circle.
    Preheat the oven to 450F.
    In a large mixing bowl, combine the apples, sugar, flour and whiskey. Stir until combined.
    Spread out the dulce de leche onto the prepared crust, leaving a 3" border untouched around the edges. Top with the apple filling, spreading out into an even layer to cover the dulce de leche (if you want to be fancy, you can also fan out the slices in concentric circles over the dulce de leche to make it look prettier).
    Using the parchment paper as an aid, fold in the edges of the dough to encase the apple filling, pinching any gaps or tears closed to keep the filling contained during the baking process. Gently transfer to a baking sheet. Brush the top of the pastry with egg wash, and sprinkle with demerara sugar and cinnamon.
    Bake the galette in preheated oven for 35-40 minutes, or until the pastry is golden brown and filling is bubbly.

    « Bittersweet Symphony - Chocolate Brownie Biscotti
    I'm Just Nutty for You, Honey - Honeyed Nut Tart »
    2 shares
    • Share
    • Tweet
    • Email
    • Yummly

    Reader Interactions

    Comments

    1. Kim - Liv Life says

      December 28, 2010 at 12:49 am

      Love the comment about the about the teen age girls! SO true!!
      Beautiful Galette! I haven't done much with apple this year.

      Reply
    2. Lindsey @ Gingerbread Bagels says

      December 26, 2010 at 7:14 pm

      Haha I LOVE this post. I just adore your writing. The apple galette sounds incredible especially with the dulce de leche and whiskey in the filling. YUM! And the additions of walnuts and walnut oil are such great ideas! Mmmm I need to make this. :)

      Reply
    3. TiffKey says

      December 26, 2010 at 5:07 pm

      Yum! The galette looks beautiful! I love how you sliced your apples super thin! I made a (vegan) pear galette/crostata yesterday for Christmas!

      Reply
    4. Jackie says

      December 25, 2010 at 11:32 pm

      Haha, you're mental, this is why we get on :D Fab post and beautiful looking galette! And hey, if apple can have a little dulce and a little walnut, then I can certainly have all three in my mouth...

      Jax x

      Reply
    5. Tiffany says

      December 25, 2010 at 9:54 pm

      Cute post, and sounds delicious!

      Reply
    6. Brie: Le Grand Fromage says

      December 25, 2010 at 1:03 am

      haha, cute and funny story. i think this is a great indulgence for the holidays. Happy Holidays!

      Reply
    7. sara @ CaffeIna says

      December 23, 2010 at 8:42 pm

      Oh the walnut crust totally got me! I need to try it next time I make a gallette

      Reply
    8. Jessica Foreman says

      December 23, 2010 at 6:55 pm

      Hahahaha! You have a hilarious way with words. :)
      Sounds delicious too!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Looking for Something?...

    Archives

    Categories

    All images and content Copyright © 2023 Isabelle Boucher | Crumb: A Food Blog · Privacy Policy