I love things that are rustic. And I especially love baking things that can be classified as rustic because they don’t have to be perfect. A lot of baking requires very specific equations of ingredients, and that’s nice and rewarding and all when you want something fancy, but it’s also quite nice just to throw some ingredients together and create something perfectly flawed and handmade looking. Galettes or tarts are definitely handmade looking. I conquered the dough recently and would very much like to share with you how easy it is to make free form pies.
ingredients:
dough:
- 1/2 c. whole wheat flour
- 1/2 c. all purpose flour
- 1/2 tsp. sugar
- pinch of salt
- 6 tbsp. cold butter, roughly cubed
- 1/4 c. ice water
filling:
- 3 apples, peeled and sliced
- 3 tsp. flour
- 2 tsp. lemon juice
- 2 tbsp. sugar
- 3 tbsp raisins or to taste
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
directions:
Preheat oven to 400°F. Mix together the flour, sugar and salt. Cut in half of the butter with a pastry blender into the flour mixture until it resembles coarse meal. Then cut in the rest of the butter until those pieces are about the size of beans. Drizzle the water over the dough and use your hands to gather it into a disc. You may need to knead it 2 or 3 times to get all of the little pieces. Flatten into a disk and wrap in plastic wrap and refrigerate for at least an hour. 
Peel and slice the apples, and drizzle with the lemon juice in a bowl. Mix the flour, sugar, cinnamon and nutmeg in the apple mixture. Add the raisins and stir. 
Roll dough into a 10-inch diameter. Place the apple mixture in the center, leaving a 1-inch border. 
Fold the edges up over the apple mixture, pleating the edges. The center will be open.
Bake until golden brown, 30-40 minutes. Remove and let stand for 5 minutes.
This tart can totally be savory too. I found this recipe from Smitten Kitchen and it’s a really great way to use Fall harvest veggies.
katie baked 