android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe by Jamie Purviance

Apple Galette with Calvados Whipped Cream

  • People

    Serves 8

  • Prep Time

    45 mins

  • Chilling Time

    1 to 24 h

  • Grilling Time

    50 mins to 1 h

  • People

    Serves 8

  • Prep Time

    45 mins

  • Chilling Time

    1 to 24 h

  • Grilling Time

    50 mins to 1 h

the Ingredients

  • Crust
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ¾ cup (1½ sticks) unsalted butter, cut into ½-inch pieces, divided
  • 4 to 6 tablespoons ice water
  • Filling
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 sweet-tart apples, such as Braeburn, Pink Lady, or Honey Crisp, about 1½ pounds total, peeled, cored, and cut into ¼-inch slices
  • 1 cup plus 1 tablespoon heavy whipping cream, divided
  • 2 tablespoons honey, divided
  • 1 tablespoon Calvados

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Pizza Stone

Instructions

  • 01 In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until combined. Add half of the butter and pulse just until the dough resembles coarse meal, six to eight times. Add the remaining butter and pulse until the pieces are pea sized, six to eight times. Transfer to a medium bowl. Sprinkle in 4 tablespoons (¼ cup) water while stirring and tossing with a fork. Continue to stir and toss until the dough comes together (a small handful of dough squeezed gently will hold its shape). If not, mix 1 to 2 more tablespoons of water into the dough. Turn the dough onto a lightly floured, smooth surface. Gather the dough into a ball and then flatten into a disk without overhandling. Pieces of butter should be clearly visible. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  • 02 On a piece of lightly floured parchment paper, using a floured rolling pin, roll out the dough into a 12- to 13-inch-diameter circle, lifting and turning the dough as necessary. If the dough is too stiff to roll out, let it stand at room temperature for 20 to 30 minutes. If the dough forms any large cracks, push them together and roll over the repairs to secure them. Slide the dough and parchment onto a rimless baking sheet and refrigerate while you preheat the grill and prepare the apples.
  • 03 Prepare the grill for indirect cooking over medium-high heat (about 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 15 minutes.
  • 04 In a large bowl combine the sugar, lemon juice, cinnamon, and nutmeg. Add the apple slices to the sugar mixture and toss to coat thoroughly. Remove the dough from the refrigerator. Starting with the outside of the dough circle, arrange the apples in a flat, concentric, overlapping pattern, leaving a 1½-inch border. If any apples are sticking up perpendicular to the rest, flatten them out to prevent their edges from burning. Fold the dough border over the outer edge of the apples, pleating as necessary. Brush the crust with 1 tablespoon of the cream using a dabbing technique. Try to keep the cream from dripping down and collecting at the lower edge of the galette because it tends to burn while cooking. Trim the overhang of the parchment paper about even with the galette.
  • 05 Slide the pastry with the parchment onto the pizza stone. Grill over indirect medium-high heat, with the lid closed, until the crust is crisp and deep golden brown and the apples are very tender, 50 minutes to 1 hour, rotating the galette once or twice to ensure even cooking. If the apples get too dark, cover them (not the crust) with aluminum foil. Remove from the grill and slide the galette, without the parchment paper, onto a rack to cool slightly.
  • 06 In a saucepan over medium heat on the stove, or in a heatproof bowl in the microwave, heat 1 tablespoon of the honey until runny. Brush and dab the honey over the apples.
  • 07 In the bowl of an electric mixer, whip the remaining 1 cup cream (starting on low speed and increasing slowly to high speed) until traces of the whisk or beaters appear. The cream will be thick, but not yet firm enough to hold any peaks. Add the Calvados and the remaining 1 tablespoon honey. Continue to beat the cream until soft peaks form.
  • 08 Cut the galette into slices and serve warm or at room temperature with the whipped cream.
Ingredients
Instructions