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sábado, 21 de enero de 2012

Apple Galette (serves 6-8)

1 tsp (5 ml) olive oil
4 tbsp (60 ml) chilled butter, cut into small pieces
1 cup (250 ml) all purpose fluor
1/4 tsp (1 ml) salt
5 tbsp (75 ml) ice water
2 large baking apples, peeled, cored, and sliced very thin
2 tbs (30 ml) honey
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) dried thyme leaves

Brush the olive oil onto a cookie sheet with no sides, or on the bottom of a jelly roll pan.  Combin the butter, fluor and salt in a food proccesor and pulse until a coarse meal is formed.  Add the water and process until the dough forms a ball.  Forma the dough into a thick, flat disk, wrap in plastic wrap, and refrigerate for 30 minutes,  Roll out the dough directly on the oiled cookie sheet, forming a circle about 14 inches (35 cm) in diameter.  Combine the apples, honey, lemon juice and thyme in a bowl and toss to combine well.  Arrange the apples slices on the pastry, leaving a 1 to 2 inch (3 to 5 cm) border all around.  Fold the border over the apples to form a rustic crust.  Pour any remaining honey-lemon juice mixture over the apples.  Bake in a preheated 400ºF (200ºC) oven for about 1 hour, until the crust is golden brown and the apples are tender. 

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