APPLE AND BRIE GALETTE - DANISH CREAMERY

Galette Dough

In a food processor, add the flour, salt, and sugar, and process for 10 seconds to combine.

Add butter and combine in about 15 short pulses, or until the butter is broken down into pea-sized pieces.

Add 5 tbsp ice water and pulse 5 times to begin combining.

Add an additional tbsp and pulse until the mixture forms a dough ball.

If additional water is needed, add 1 tbsp at a time. (There should be no dry patches of flour, but the dough should not be tacky or wet.)

Transfer the dough to a clean work surface and form into a 6-inch disk. Wrap the dough in plastic wrap and refrigerate for at least an hour and up to 2 days.

Remove the dough from the refrigerator and allow it to sit for 10-15 minutes to make the rolling process easier.

Place a piece of parchment paper onto a clean work surface, then add the dough circle to the middle of the parchment.

Layer another piece of parchment on top and roll the dough out into a 14-inch wide circle. (If you struggle to roll the dough out, remove the pieces of parchment and put them back on periodically. It is important to move quickly during this stage, as the warmer the dough gets, the harder it is to work with. The dough should exceed the size of the parchment paper.

Transfer the dough to a sheet tray and freeze for 5-10 minutes, or until the dough is firm to the touch, but still slightly malleable.

While the dough is chilling, prepare the apples.

Filling

In a large mixing bowl, add the apples, brown sugar, lemon juice, salt, and pepper. Gently toss to combine, then set aside to macerate for no more than 10 minutes.

Preheat the oven to 400°F.

Assembly

Remover the dough from the freezer, peel the top layer of parchment off, and discard.

Drain any excess maceration juice from the apple mixture and reserve.

Starting 2 inches from the edge of the crust, add the apple slices, slightly overlapping each other in a spiral form, moving towards the center of the crust.

Pack the apple slices in tightly, as this will form the majority of your galette filling. Fold the edges of the galette dough into the center, pleating the edges to fully close it in.

Brush the edges of the crust with egg yolk. If the crust feels too soft again, place it in the freezer for another 3-5 minutes until mostly firm to the touch.

Transfer to the oven and bake for 40-50 minutes, checking the galette every about every 10 minutes to ensure the apples do not dry out. If they look dry, remove the galette from the oven and brush the maceration liquid over them.

With 5 minutes left in the bake time, remove the galette from the oven and place the brie wheel inthe middle. Return to the oven and bake until crust is deeply golden brown and the brie has softened.

Remove the galette from the oven and drizzle honey over the top and finish with flaky salt.

Allow to rest for a few minutes, then slice and serve.