INGREDIENTS
For the Dough:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ⅓ cup Roasted Walnut Oil
- 4-5 tablespoons cold water
For the Filling:
- 3 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon Cinnamon Pear Dark Balsamic Vinegar
- ⅓ cup chopped walnuts
For Assembly:
- 1 tablespoon Roasted Walnut Oil (for brushing the crust)
- 1 tablespoon Franklin Raw Honey (for drizzling)
INSTRUCTIONS
- In a large mixing bowl, combine the flour, sugar, and salt.
- Gradually add the roasted walnut oil to the dry ingredients, mixing with a fork until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, mixing just until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes
- In a large bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, flour, and vanilla extract until well coated.
- Preheat your oven to 400ºF (200ºC).
- On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle.
- Transfer the dough to a parchment-lined baking sheet.
- Arrange the apple filling in the center of the dough, leaving a 2-inch border around the edges.
- Sprinkle the chopped walnuts over the apples.
- Fold the edges of the dough over the apples, pleating as you go, to create a rustic crust.
- Brush the crust with an additional tablespoon of roasted walnut oil.
- Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- Remove from the oven and let cool slightly.
- Drizzle the warm galette with honey or maple syrup before serving.
- Enjoy your Apple and Walnut Galette with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.