I made this on a stormy day, the rain was tapping on the window panes in our dining room and the 4 huge birch trees in our front yard were swaying in rhythm with each other. I peeked out in the backyard and my hens must have been snuggled up roosting in their house, normally I see them clucking about in their run. If you like a good blustery day (I have a fondness for them), Portland can really deliver. I had the entire afternoon to myself, Ryan had taken the boys up to Mt. Hood for some skiing which freed up some quality time in the kitchen. The night prior I soaked some northern beans and conjured up a soup for dinner to bubble on the stovetop while I prepared this galette. Galette's embody the type of pastry I like to make, simple, no fuss, free form, mixing with my hands and they turn out absolutely beautiful (at least in the eye of this beholder).
We have had a good deal of snow in Portland the past few weeks, with more in the forecast. I've been embracing the cold and placing my energy towards the art/lifestyle of hygge. Hygge is a Danish word that can be described as the idea of cosiness, happiness, simpleness, comfort and family/friendship. The ability to take pleasure in beautiful simple moments, rituals and slowing life down. What a concept of thinking of something as ritual instead of a chore? Going about a task and being in the moment instead of rushing on to the next one. It can really make a difference in ones day.
Happy New Year!
Adapted from Food and Wine
2 cups all purpose flour, plus more for rolling
3/4 teaspoon kosher salt
1 1/2 sticks butter
1/2 cup ice water
2/3 cup walnuts
1/2 cup all purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
6 Tablespoons cold unsalted butter, cubed
2 Granny Smith apples, halved, cored and thinly sliced lengthwise
2 firm Bartlett pears, halved, cored and sliced 1/4 inch thick
1/4 cup granulated sugar, plus more for sprinkling
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 large egg beaten
Crust: you can make this by hand or with a food processor. I'm assuming most will make it with a processor and will give instructions for latter. If you prefer the hand method route cut in butter with a pastry blender.
In a food processor, pulse the 2 cups flour with the salt. Add the butter and pulse until pieces are the size of small peas. Sprinkle the water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbles and pat into a disk. Wrap in plastic and chill for 1 hour.
Streusel: Preheat oven to 400 degrees. Spread walnuts on a small baking sheet and bake for 8 minutes, until lightly browned. Let cool, then chop.
In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using your fingers pinch it into the dry ingredients until the mixture resembles coarse meal. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.
Make the filling: line a rimmed baking sheet with parchment paper. In a large mixing bowl, toss the apples and the pears with 1/4 cup of granulated sugar, the salt and lemon juice. On a lightly floured surface, roll out the dough into a 19x13 inch oval. Ease the dough onto the prepared baking sheet. Mound the filling in the center of the oval, leaving a 2 inch boarder. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up over the filling.
Brush the crust with the egg wash and sprinkle evenly with granulated sugar. Bake the galette for 45-50 minutes, until the fruit is tender and the streusel and crust are golden brown. Let the galette cool.