it's apple season. prepare thyself.
Apple Thyme Galette
Flaky Cream Cheese Pie Crust
8 TBL cold butter
6.5 oz AP flour (i used organic spelt flour)
1/4 tsp salt
3 oz cream cheese, cold
1.5 TBL ice cold water
1.5 tsp cider vinegar
Cut butter into small cubes, freeze until frozen solid. Place flour and salt in reclosable bag and freeze for 30 minutes (i skipped this step). Place flour in food processor with metal blade and process a few seconds to combine. Cut cream cheese into pieces and add to the flour. process for about 20 seconds, or until resembles coarse meal. add the frozen butter and pulse until none of the butter is larger than the size of peas. Add water and vinegar. pulse until most most of the butter is reduced to size of small peas. it will not hold together, spoon into bag. holding both ends of bag opening with fingers, knead mixture until mixture feels slightly stretchy when pulled.
wrap dough with plastic wrap, flatten into a disc and refrigerate for at least 45 minutes, preferably overnight. can be stored for up to 2 days in fridge or in freezer for up to 3 months.
2 apples, cored and diced. i kept the peel on, for the fiber, you know.
2 tsp freshly squeezed lemon juice
2 TBL raw sugar
2 TBL unsalted butter, cut into small pieces
a few sprigs of fresh thyme
preheat oven 400F.
roll out dough 1/8" thick and as large as you want, about 16". sprinkle apples with lemon juice to keep from browning. arrange apple slices in a pretty manner. i almost just threw it all in. but overlap it, or whatever. fold the overhanging border of dough over the outer edge of the apples, pleat at intervals. sprinkle apples with sugar and a bit of cinnamon. dot the apples with the pieces of butter and bake for 40 minutes or until apples are tender and the dough is crisp.
cool on rack. can be stored at room temp up to 2 days.
it's shaping to be a busy weekend. have a loverly one.