Hi blog friends!
Wow, a crazy ton has happened since I posted last… I had a birthday (wooo the big 3-0! time for a new decade), spent it in Connecticut having a fabulous time with the fave human & his fam on the beach (giant YAY), and a lot of other crap in the news happened but let’s not talk about that.
Here are a few fun pictures from the CT+30 trip! It was beautiful, I ate a real lobster roll for the first time, and spent a gazillion hours on the water.
Then I came home, the air got smoky and hot again, and everything felt icky. But it’s also October officially, which is a YAY for fall produce! This galette was born of the California shoulder season, where the apples are starting to be excellent but the berries aren’t done yet. Besides, apples + berries are a great match.
Not to mention, I made two galettes and many cookies while on vacation, so I’m just sort of continually in galette mode. Side note: when lacking a rolling pin, a wine bottle will do nicely.
It was SUPER fun using fresh east coasty apples for baking, plus some fresh ginger (not like the stuff you can get in the markets here – this was much softer and pink on the outside!)
Let’s see, what else. Anxiously awaiting cooler weather so I can get on with even more fall baking, but it’s still pretty warm in SF so that may have to wait a bit, we shall see.
Happy baking! I hope all is mostly as right as can be in your world.
Apple, Blackberry & Ginger Galette
Whole wheat & refined sugar free. A Wait are those Cookies original. Perfect for the California shoulder season where apples are starting to come in, but blackberries still look good in the market. Yield: 1 galette, serves several.
for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla
2-3 tbsp ice water
In a food processor, pulse together whole wheat flour, cornmeal & sea salt. Add in cubed butter and pulse until it resembled coarse sand. Add ice water 1 tbsp at a time until the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable (see below for tips) – typically I haven’t had trouble with this dough sticking. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stuck it in the fridge on a plate. Can be made ahead the night before if need be.
For the fruit:
Apples, sliced (I used roughly 4 small ones)
heaping 1c blackberries
2 tsp tapioca starch
1 tbsp maple
zest & juice of one lemon
1″ piece of ginger, finely diced
1/4 c apricot jam (preferably homemade by a friend ;)
In a large bowl, toss together sliced apples, blackberries, tapioca, lemon juice/zest, maple and ginger.
Preheat the oven to 425. Roll out the dough between two pieces of parchment paper until it’s about 1/4″ thick. Spread the jam in a thin layer over the middle of the dough. Pile the fruit in the center, leaving a border of about 3″. Fold up the sides of the dough over the fruit. Brush the dough with an egg wash and sprinkle with a little coconut sugar. Dot fruit with butter if you like, though it’s not strictly necessary. Pop in the oven and bake for 35-40 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)
Wait...are those...cookies?! 