Apple and Tahini Galette
This gorgeous galette comes from Andy Baraghani's new book The Cook You Want to Be. His creative play on classic frangipane swaps traditional almonds for tahini, which plays beautifully with the sweet-salty crust and the tart apples.
For the dough
1½ c all-purpose flour, plus more for rolling out
1 tbsp granulated sugar
1¼ tsp kosher salt
¾ c cold unsalted butter, cut into ½-inch cubes
4-6 tbsp ice water
For the tahini frangipane
1⅓ c Seed + Mill Organic Tahini
3 tbsp granulated sugar
3 tbsp unsalted butter, at room temperature
¼ tsp kosher salt
For the apple filling
2 lbs tart, crunchy apples (such as Honeycrisp or Pink Lady), cored, thinly sliced
1 tbsp cider vinegar or white wine vinegar
1 tsp vanilla extract
3 tbsp granulated sugar
Granulated sugar for sprinkling
Heavy cream for brushing
For the dough
- In a large bowl, whisk together the flour, sugar, and salt. Dump in the butter and get your hands dirty: toss the pieces of butter so that they’re lightly coated in the flour, separating any pieces that may have stuck together. Work your way around the bowl, smushing each piece once with your fingers. It’s so satisfying! Don’t overthink it, you just want the butter flattened like little coins coated with flour. Don’t wash your hands yet.
- Drizzle 4 tablespoons of the ice water over the butter-flour mixture. Rummage your hands through the mixture to combine the wet and dry ingredients. The dough may seem dry at first but it will turn into a very shaggy mass. Use your palms to knead the dough together to form a ball with no dry spots. I find it easier to do this in the bowl rather than on a work surface. You may need to drizzle in an additional tablespoon or two of the remaining water to help the dough come together but, even with the additional water, it won’t be smooth or shiny.
- Wrap the dough with plastic wrap and use your hands to flatten and shape into a round disk about 1 inch thick. Refrigerate for at least 2 hours or up to overnight. The dough will hydrate while it chills.
- Line a rimmed baking sheet with parchment paper. Lightly flour a work surface.
Unwrap the dough and place it on the work surface. Flour your rolling pin and strike the dough with it a few times. The weight of the rolling pin will help flatten the dough. Starting from the center, roll out the dough, flipping it after three or so rolls to prevent it from sticking to the surface. (I think of it as a clock, so after I’ve rolled to nine o’clock, then twelve o’clock, and then two o’clock, I flip it.) Keep rolling until you have a roughly 14-inch circle. Gently gather both ends of the dough and lift and transfer to the prepared baking sheet. Cover loosely with the plastic wrap and return to the fridge to chill.
For the frangipane
In a bowl, whisk the tahini, sugar, butter, egg, and salt until you have a smooth fluffy, paste. Set aside.
Place an oven rack in the bottom position and preheat the oven to 375ºF.
To make the filling
Place the apples in a large bowl and add the vinegar, vanilla, and 3 tablespoons sugar. Toss until the sugar feels like it has mostly dissolved.
Remove the dough from the fridge and lift away and discard the cling wrap. Working quickly so the dough doesn’t warm up, plop the frangipane in the center of the dough and spread out evenly with a butter knife, leaving a 3-inch border. Arrange the apples in whatever manner you like. The goal is to keep each slice of apple snuggled close to the next one without stacking them on top of each other. (I have my good days and my not-so-good days with successful arranging.) Fold the edges of the dough over the apples. Brush the dough with the cream and sprinkle with the additional sugar, which will create a caramelized, crunchy crust.
Bake the galette on the bottom oven rack until the crust is deeply golden brown, the apples are tender, and the scent is irresistible, 40 to 50 minutes. Remove the galette from the oven and place the pan on a wire rack to cool for 1 hour. Cut into wedges and serve. This is best the day it is made.
Makes 8 servings
FUTZING WITH FRANGIPANE
So, frangipane, the fluffy, nutty butter stuff, is usually made with almonds (think almond croissant filling—yum), but you can make it with any nut (or nut butter, to speed things up). In this recipe, use peanut or cashew butter if you don’t dig tahini. They would be great too.