Apple and Rosemary Galette

It's once again fall and I seem to have a lot of apples around. After eating so many of them out of hand, I capitulated and decided to bake with them (as I wanted to do all along). 

There's something about rosemary in sweets which I can't resist and I thought the flavor would be a good complement to the apples. I also wanted an excuse to recreate the Rosemary Ginger Pie crust that I came up with for last year's TINY WHITE PEACH & BLUEBERRY GALETTES WITH ROSEMARY AND GINGER. The secret is to let your dough chill with a few pieces of Rosemary in the middle- it infuses the flavor into the crust- and it's delicious! A perfect treat for an autumn afternoon, it goes nicely with a cup of tea. I'm also sharing some recent photos, details of our family kitchen- no real story, just a few things that caught my eye and begged to be photographed. Enjoy!

APPLE AND ROSEMARY GALETTE

Filling:

4-5 medium sized apples
1/4 cup sugar
zest of one lemon
1 tbsp chopped Rosemary

Dough:

1 1/2 cups all purpose flour 

1/3 cup sugar

pinch of sea salt 

1 stick of butter

1/3 cup ice water

handful of fresh rosemary

2 tbsp melted butter

1 tbsp sugar

For the crust: Mix together the flour, sugar, and a pinch of sea salt in a mixer. Add the butter, and slowly add the ice water; mix until the dough comes together. Form into a ball, then separate and push the fresh rosemary into the center. Refrigerate and chill for at least 90 minutes.

For the filling: Slice the apples, you can peel them if you wish, but it's not necessary. Place them in a large bowl. Combine the sugar, zest, and rosemary in a small bowl, then spoon the sugar over the apples, and toss to coat. Set aside.

Remove the dough from the refrigerator and discard the rosemary from the center. Roll the dough out into a 12-inch circle. Heap the apples in the center, but leave at least 2-inches free around the edges. Fold the dough up over the apples and press together into a pie shape. Brush with the melted butter and sprinkle with sugar. Bake at 350 degrees for approximately 40 minutes until crust is golden brown. Cool before serving.