Rustic Apple and
Dried Cherry Galette
Columbia Marketing International
PASTRY DOUGH
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup unsalted butter,
chilled and cut into
1/2-inch pieces
4 tablespoons ice water
1 1/2 pounds CMI* Granny
Smith apples
1 tablespoon unsalted butter
4 tablespoons sugar, divided
1/3 cup dried cherries
1/4 teaspoon ground
cinnamon
To prepare the pastry dough, mix flour and salt in a
food processor. Add butter and pulse until crumbly.
Add 2 tablespoons ice water and process until moist
clumps form, adding more ice water as needed.
Form the dough into a ball and pat into a disk shape.
Wrap in plastic wrap and refrigerate.
Peel and core apples and cut each into 8 pieces.
Melt butter in a skillet over medium heat. Add
apples and sprinkle with 3 tablespoons sugar. Sauté,
stirring, for 5-10 minutes, or until the apples begin
to soften. Add cherries and cinnamon and stir to
blend. Remove from the heat and let cool.
Preheat oven to 350°F.
On a floured surface, roll out the pastry dough
into a 12-inch circle and place on a baking sheet.
Arrange the filling on top of the dough, leaving
about an inch of dough exposed at the edges. Pinch
up the dough edges to form a shallow rim. Sprinkle
the filling and dough with the remaining 1 tablespoon of sugar.
Bake for 15 minutes. Increase the temperature to
375°F and bake for an additional 30 minutes, or
until the crust is golden. Remove from the oven
and let cool for about 15 minutes. Makes 6 servings.
Tip: Serve with warm caramel sauce and fresh
whipped cream, if desired.
Recipe courtesy of Chef David Toal of Ravenous Catering,
Wenatchee, Washington.
* Brands may vary by region; substitute a similar product.
Spiced Mango Galette
Alpine Fresh
1 refrigerated piecrust,
softened
3 Alpine Fresh* whole
mangoes, peeled and
cut into small cubes,
or 2 cups Alpine Fresh*
fresh cut mangoes, cut
into small cubes
1 tablespoon cornstarch
1 tablespoon butter
2 tablespoons
brown sugar
2 teaspoons light rum
1 teaspoon vanilla extract
1/4 teaspoon ground
cinnamon
1/4 teaspoon grated
nutmeg
1/4 cup Alpine Fresh*
blueberries
Preheat oven to 350°F.
Unroll softened piecrust onto a greased rimmed
baking sheet. Set aside.
Combine mango and cornstarch in a medium bowl.
Toss to coat evenly.
Melt butter in a small saucepan over low heat. Add
brown sugar, rum, vanilla, cinnamon and nutmeg.
Cook and stir for 1 minute. Pour over the mango and
mix well.
Pour the filling onto the center of the piecrust, leaving
a 2-inch border. Sprinkle blueberries over the filling.
Fold the piecrust edges over the fruit. Bake for 30-35
minutes, or until lightly browned. Let cool for 15
minutes before cutting.
Serve warm. Makes 6 servings.
Recipe developed by Kati Neville.
* Brands may vary by region; substitute a similar product.
