Be the star of your next brunch gathering with this easy to make, sweet & tangy Galette!
- 1 sheet puff pastry, thawed in the refrigerator
- 3 granny smith apples, halved, cored and sliced thin
- 1/4 cup granulated sugar
- 2 ounces goat cheese
- 1 tablespoon honey
- 3 tablespoons unsalted butter, cut into small cubes
For the glaze
- 2 tablespoons apricot jelly, or strained preserves
- 1–2 teaspoons water
- Preheat your oven to 400F. Line a rimmed baking sheet with parchment paper. Layout your puff pastry on the parchment paper. Using a pairing knife or toothpick, poke ‘vents’ in the dough about every 3 to 4 inches and return to the fridge.
- Peel your apples, slice in half (top to bottom) removing stem and core. Thinly slice the apples about 1/8″ thick. Set aside.
- Whisk the honey and goat cheese together. It will help to break the goat cheese up before adding the honey to avoid getting all the goat cheese stuck in the whisk. Using a spatula, spread the goat cheese on the puff pastry, leaving 1/2-3/4″ on all sides.
- Arrange the apple slices in overlapping rows over the goat cheese, still leaving the 1/2-3/4″ space along all sides. Carefully sprinkle sugar over the apples, avoiding spilling onto the parchment paper as much as possible. Dot the the apples with the butter.
- Place the baking sheet and pastry in the freezer for 5-7 minutes prior to baking. This will allow the butter in the puff pastry to firm up and create more steam in the crust during the baking process.
- Bake at 400F for 30-35 minutes, until the top of the pastry and apples around browned. Rotate the pan halfway through baking.
For the glaze:
- In a saucepan or the microwave, melt down the apricot jelly or preserves. If using a microwave, heat for 1 minute on 50% power, stirring half way. Stir in the water. If using preserves, strain through a mesh strainer prior to brushing on the pastry.
- Using a pastry brush, brush the apples with the glaze.
- Category: Brunch, Dessert
- Cuisine: French