RUSTIC APPLE GALETTE RECIPE WITH THYME

One thing you should know-I’m not a baker. So if you are thinking that you aren't either, keep reading because you HAVE to try this. I just don’t enjoy cooking in the oven, I prefer cooking over a fire (which really means a grill) and hanging outside with the guys. But, this is so easy that even I can do it. I make this pie crust ALL the time for sweet and savory desserts or pot pies. I’m more of a savory girl, as you know. To my palate EVERYTHING tastes better with chopped herbs from my kitchen garden.

Another roadblock to baking- 6^th grade home economics.  Making pie crust by cutting butter with 2 forks chopping butter into those TINY pieces. I SO didn’t love it! I didn't think I would ever make a pie.  But, alas!  I found a quick crust using olive oil (my favorite staple) and it’s also vegan for those of you out there! This crust is so easy and delicious. It’s inspired from my friends at Winterhill  in Placerville.

One of my favorite things about cooking is using my hands. I like to feel the textures and build an intuitive sense. A nice heavy duty wooden spoon will do too and I use one in this recipe.

Baking spices! Yum!  These are some of my favorite flavors this time of year. I like to add them all and I very specifically will only use fresh ground nutmeg since it was introduced to me.

Putting together this recipe makes me giggle because it mirrors my winemaking process in a funny way. It starts out simple,-like apple pie. But, it becomes uniquely my own by carefully choosing a process that fits my taste and style. My winemaking and recipes have a lot of intention and I love sharing it with you so you can create these easy recipes in your home.

Additions:

Olive oil crust

2 C all-purpose flour

1 C Meyer lemon Winterhill olive oil

8 T ice water

1 T champagne vinegar

dash of salt

Pie

4 apples, mix of granny smith, fuji, and red delicious. Thinly sliced.

2/3 C sugar

3 T lemon juice and zest

1 T cinnamon

1 T fresh ground nutmeg

1 T fresh ground cardamom

2 thyme sprigs, leaves removed

1/2 C Quadrello cheese, grated

Protocol:

Preheat oven to 425 degrees

Prepare the apples by mixing with the sugar, lemon juice, cinnamon, nutmeg.

For the crust: Mix olive oil, water, vinegar, and salt. Add flour and stir with a large wooden spoon until dough forms and completely mixed. Divide the dough into 2 balls. Roll each ball out between two pieces of wax paper. Remove the top paper and place the dough side onto a baking sheet covered with parchment paper.

Place the cheese in the center of the dough. Scatter thyme leaves over the cheese. Add the apple mixture. Wrap the dough around the apple mixture until the edge is sealed.

Cook at 425 for 20 minutes. Turn oven down to 350 and cook for an additional 30 minutes. You may need to cover the top with foil if the apples start to brown. Top with fresh leaves of thyme. And more cheese if you wish.

Winemaker’s Notes:

To be honest, I’ve been enjoying homemade hard cider lately with a cinnamon stick. I can’t resist the urge to ferment cider pressed from nearby farms.  I also love those baking spices that often match those in Roussanne, a delightfully spicy and rich wine. 

Cheers!