Quince and Apple Galette
- 3/4 cup cold butter, chopped into pieces, frozen
- 2 ½ cups all purpose flour
- 1 tsp salt
- 1 tsp sugar
- ½ cup ice water
- 1 large tart apple, peeled and cored
- 1 large or 2 small quinces, peeled and cored and thinly sliced (substitute pear if quince not available)
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon unbleached all-purpose flour
- 2 teaspoons fresh lemon juice
- 1 tablespoon jelly – quince or apple
- 1 sprig fresh thyme
- About 1 tablespoon cream
- 2 tablespoons turbinado, Demerara, or other coarse brown sugar
For the Pastry
- Take ¾ cup of butter out of the freezer. Combine flour, salt and sugar in a food processor. Add pieces of frozen butter and pulse till coarse crumbs are formed – the shape of peas or blueberries.
- Add ice water and pulse until it’s mixed throughout. Test ‘readiness’ by squeezing dough – does it stick together? Pulse a little more if not.
- Spoon dough onto a sheet of plastic wrap. Form it into a disk. Wrap it up in the plastic. Roll it out, still in the plastic until 2cm (½ inch) thick. Can be refrigerated at this point – 45 minutes, or up to 1 month.
- To make the Galette
- Preheat oven to 375F, with a rack in the lower third. Turn a 17-by-12-inch rimmed baking sheet upside down.
- Take dough out of the fridge. Unwrap and place between two sheets of parchment. Bang it with your rolling pin to get everything started. Then roll until 35 cm (14 inches) wide. Peel off top parchment and slide remaining parchment onto sheet. Spread jelly over pastry.
- Peel, half and core fruit. Slice and top with lemon and brown sugar.
- Arrange the filling evenly over the dough, leaving a 2-inch border around the edges. Using the parchment as an aid, fold the border up and over the fruit, tucking and pleating the pastry to snugly fit over the fruit as you go.
- To finish the galette, brush the pastry rim with cream and sprinkle the turbinado sugar and fresh thyme.
- Bake until the fruit is tender when pierced with a knife and the dough is golden, about 30 minutes. Let the galette cool on the pan for 15 minutes, then slide the parchment with the galette onto a wire rack to finish cooling.