Apple Galette with Halvah Frangipane
FROM SUBSTACK
This galette is not overly sweet, and the subtle sesame flavors from the halvah and seeds come shining through. Halvah can be tricky to find — if Joyva bars from the candy, deli, kosher, or “ethnic” section are all you can find, they are fine for this, but for a real treat, order the best halvah you’ve ever had from Seed + Mill in Chelsea Market in New York.
Because this galette only calls for two apples, I use one tart (like a Granny Smith) and one sweet (like a Honeycrisp). If your apples are small, you might need three. Creamy and tart labneh makes a good dollop with this. Vanilla ice cream works too!
Serves 6 to 8
For the frangipane:
4 ounces plain or marble halvah, finely crumbled (about 1/2 cup)
2 tablespoons very soft unsalted butter
1 large egg, lightly beaten
1 tablespoon (packed) light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For the galette:
1/2 recipe Galette Dough (see below)
2 large apples (about 1 pound), peeled or unpeeled and thinly sliced (about 4 cups)
2 tablespoons granulated sugar, plus 1/2 teaspoon more for sprinkling
2 teaspoons unsalted butter
1 teaspoon white sesame seeds
Seedless strawberry jam, for glazing
To make the frangipane: In a small bowl, combine all of the ingredients, and cream with a wooden spoon until smooth and well-blended. Chill until needed.
To make the galette: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Let the dough soften slightly until malleable enough to roll out, about 15 minutes. Roll out on a well-floured surface to 1/4- to 1/8-inch thickness in a rough 12-inch circle. It doesn’t have to be perfect. Place the dough round on the prepared baking sheet. Chill until firm, about 15 minutes.
Spread the frangipane on the dough, leaving a 2-inch border. Arrange the apple slices on top, again leaving a 2-inch border of dough. Sprinkle with the 2 tablespoons of granulated sugar and dot with butter. Fold the dough over to enclose the edges of the filling, patching any cracks. Chill again until firm.
Brush the crust with cold water and sprinkle with the sesame seeds and ½ teaspoon sugar. Bake on the center rack for 40 to 45 minutes, rotating the pan halfway through the baking time, until the filling is bubbling and the crust is deep golden brown.
Remove from the oven and place the pan on a cooling rack. Run a long spatula under the galette to loosen it from any spilled juices, changing the position on the parchment (do this periodically during the cooling time to make sure it doesn’t stick). Let cool for at least 30 minutes before serving to allow the juices to thicken and the crust to firm up. While the galette is still warm, heat the jam with a splash of water, and brush over the fruit. Then, carefully pick up the parchment by opposite corners, transfer to a serving plate, and pull out the paper. Serve warm or at room temperature.
