Apple Galette, french apple tart

If you love pie then you will love galette too. Sometimes called a French tart or a free form pie, a galette is nothing more than a pie without the pressure of making a pretty crust. There’s still a crust but it’s not so fussy, especially if you use store bought frozen puff pastry, which I love! It’s flaky and delicious! Even though it’s not a fancy pie, it is delicious like a pie!

apple galette recipe

Isn’t it so pretty? It’s easy too!

The complete recipe is at the bottom of the post. After preparing the apples, you work with the puff pastry. There will be 2 sheets in a box. Unroll one thawed sheet onto a lightly floured baking sheet. My favorite brand is Pepperidge Farms.

puff pastry

You’ll need to create a square, so cut the second sheet into thirds.

puff pastry apple galette

Use a little water as glue to add one third to one side of the first sheet and add another across the bottom. Where the red lines are is where I added the strips. One strip will be left over. With the left over strip, I roll up a couple of the prepared apples and bake along with the galette. Try to eat that piece while no one’s looking.

french apple tart apple galette

Heap the apples onto the center of the puff pastry square and fold over the edges. This is the part I like, it doesn’t have to be perfect. Smile It’s free form.

apple galette

After baking, you can drizzle the top with a little icing made simply from confectioners sugar and water.

Wasn’t that easy? Isn’t it beautiful? Is it delicious? YES!

apple galette 3

Enjoy cold or warm with a dollop of whipped cream or ice cream.

I love this simple recipe!

[gmc_recipe 3183]

Thanks for visiting! Debra (((xx)))

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Roasting a blue pumpkin, they’re not just for decorating.

Blue pumpkins are so popular these days but have you ever wondered what they look like inside or if you could eat them? The answers are about to be revealed! You can indeed eat them and they are as bright orange as any orange pumpkin I’ve seen.

I think these bluish pumpkins I bought are called Jarrahdale pumpkins. I’m not positive though. Anyway, there’s a predicted shortage of canned pumpkin this year and I noticed that a can costs $1.65 at the local grocery store. That was a regular sized can, about 2 cups. If you like to bake pumpkin recipes, that can add up.
Since I bought 5 of these pretty blue pumpkins for fall decorating,  I decided to use them for baking.
roasting a blue pumpkin
They’re bright orange!  inside of blue pumpkin

Be extra careful when cutting them apart because they are hard to get through! I mean these babies are tough. After cutting my pumpkin into quarters, I scooped out the seeds and placed the quarters on a baking sheet shin side up. I didn’t use any salt or oil.

pumpkin after roasting

They roasted at 350 until they were soft and then after they cooled, I pulled off the skin.  mashed pumpkin
I got a good 4 cups from a pumpkin that weighed about 5 pounds. I used 2 cups for a recipe and froze the rest for later and I still have 4 more blue pumpkins to use up! I never tried cooking with a white pumpkin or a Cinderellla pumpkin, have you?

Let the baking holiday begin!

Thanks for visiting! Debra (((xx)))