I can't believe Christmas has come and gone so quickly this year. It felt like a whirlwind of activities inside and outside the kitchen. I got to bake Christmas cookies for the coffee shop I frequent (and bake for) and they sold like, well fresh baked cookies. Much of December's indulgence is obviously centred around Christmas and all the traditional sweets of the season. But after Christmas there are still a long winter ahead where you might, like me, be in need of a little comfort. Food that is.
This dessert is really special to me. It feels like the perfect way of celebrating year where I feel like I finally came into my own. I know what kind of pastry cook I want to be, what kind of food I love to cook and serve. My passion is flavour. I remember vividly in flavour sensations. I can still remember what I ate on my first date with my husband almost 11 years ago. My childhood memories are mostly in food. My father's pasta, my mother's adventures in more exotic cookin inspired by her students.
In the winter months in the evening we would often drink chamomile tea with honey. I wanted to pair those flavours with the warm apple galette with ice cream I remember from holidays in France. I added ground coriander seeds because I love the spice for its citrusy and floral yet earthy and nutty flavour. It just brings everything together in the finished apple tart.
I served the apple galette with an apple cider & calvados ice cream inspired by one I found on Serious Eats, but a good vanilla or hazelnut ice cream would be equally lovely. The warm honey drizzle on the plate was just that - warm eucalyptus honey. Instead of serving the galette on top of the honey, you can drizzle a little honey over the apple pie before baking.
Apple galette with coriander, chamomile and lemon
4 individual or 1 large
200g all purpose flour
2 tsp. sugar
1/2 tsp. salt
150g cold unsalted butter, cut into small chunks
90ml ice water
4 apples (Cox are my apple of choice for Northern Europe, in the States I would look for Braeburns or Golden Delicious)
2 Tbsp. sugar
1 tsp. lemon zest
1/2 tsp. ground coriander
1 tsp. ground dried chamomile
15-20g unsalted butter cut into small chunks
1-2 Tbsp. runny honey
Whisk flour, sugar and salt together in a large bowl. Sprinkle over the butter and rub the butter chunks into the flour. Be careful not to overwork the butter, you still want visible pieces in the dough. Add the water and quickly gather the dough into a shaggy bowl. Chill in the fridge for at least 30 minutes.
Either divide the dough in 4 or keep one large bowl. Either way roll out the dough ball to a circle about 1/2cm / 1/4 inch thick and transfer to a baking tray lined with parchment.
Peel, quarter and core the apples, then slice them 1/2 cm / 1/4 inch thick and put into a bowl. Add in the sugar, lemon zest, coriander and chamomile and mix well.
Preheat the oven to 200C/400F. Arrange the apple slices decoratively on the dough circle/circles to within 2-2,5cm/1 inch of the edge. Fold the edge up and over the apples to create a boarder on the galettes. Sprinkle the butter cubes over the apple filling and drizzle with honey.
Bake for 20-25 minutes for smaller galettes or 1 hour for a large, or until pastry is golden and crisp and the apples are soft and fragrant.
Serve warm or at roomtemperature, I highly recommend with ice cream!