Professional SaladShooter® Recipe: Apple Galette A make it fresh recipe for the Professional SaladShooter slicer-shredder.

Apple Galette

A galette is like a simple rustic pie, not perfectly put together. In fact it may even have some rough edges, and that’s what makes it perfect. Because inside this sugared, buttery and somewhat nutty crust is a wave of warm spiced apples. Great for a weekend brunch or dessert anytime!

Crust

Apple Filling

Fit Professional SaladShooter® slicer/shredder with Slicing Cone. Slice 1 tablespoon of almonds; reserve for top.

Fit SaladShooter® with Shredding Cone. Shred the remaining almonds into a bowl. Stir in flour, sugar, and salt. Cut butter into flour mixture with a pastry cutter or knife until it’s a crumbly mixture with pea-size pieces. Add cold water and stir just until blended. Knead slightly to form a disk of dough. Wrap in plastic wrap and chill for at least 1 hour.

Set oven to 375°F. Fit SaladShooter® with Slicing Cone. Position apples in chamber so they will be cut into long slices. Slice apples into bowl with lemon juice. Stir to cover apples; set aside. Mix sugar, flour, cinnamon, and nutmeg in a small bowl; set aside.

Line baking sheet with parchment paper. Remove dough from refrigerator. Roll dough out on a lightly floured surface to a 13-inch diameter circle. Gently fold over dough and move to baking sheet. Unfold. Add sugar mixture to apples; stir to coat. Spoon apples into the center of the dough, leaving 2 to 3 inches on the outside. Fold in edge, overlapping where needed. Brush edge with milk and sprinkle generously with coarse sugar. Sprinkle reserved almonds over apples. Bake for 50 to 60 minutes or until apples are tender and crust is golden. Serve warm or chilled.

Makes one 8- to 9-inch galette

Presto Tips:

Some like firm apples, others soft, so use the apple you prefer. We found the Gala apple to be readily available; it held its shape, but cooked through for a “melt in your mouth” experience.

To save time, the dough can be made the night before. Just take the chill off by letting it set at room temperature for about 10 minutes.