RECIPE | Apple & Beet Galette by Chef Jason Ritchey

Apple & Beet Galette

Apple & Beet Galette

From the Chef: " I love making this recipe for people who say they don't like beets. The earthiness from the beets and the sweetness from the apples pairs really well together. It's just sweet enough and when paired with black walnut ice cream, you get a complexity of flavor that's really hard to find. " - Chef Jason Ritchey of The Village Idiot was the featured Chef for the Winter Dinner {Seasons Series, 2015}

The Recipe:

INGREDIENTS

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
2 gala apples
3 red beets
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces

INSTRUCTIONS

1.    In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)

2. Peel, halve and core the apples and beets and slice them crosswise very thinly. Keep the apples and beets separate from each other. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.

3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples and beets over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped pieces. Decoratively arrange the slices on top in concentric circles or in slightly overlapping rows alternating between apples and beets. Sprinkle the cinnamon sugar evenly over the and dot with the pieces of butter. Fold the pastry edge up and over the slices to create a 1-inch border.

4.   Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples and beets are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with black walnut ice cream.

 

Foodie Tip : Galette is pronounced gal * lette or (Ga-Let) and means a 'flat round cake of pastry or bread'.