It’s not fall yet. Apple galettes were not in the plans.

But, when someone offers you free apples from their over-producing apple tree that would otherwise go to waste, plans change.

Whole Wheat Apple Galette | Things I Made Today

I picked up these little guys at a breakfast meeting on Friday morning, and by Friday afternoon they were tucked nicely inside this whole wheat galette.

Whole Wheat Apple Galette | Things I Made Today

Whole Wheat Apple Galette | Things I Made Today

Whole Wheat Apple Galette | Things I Made Today

You can eat it cold or warm (I prefer warm), with a dollop of greek yogurt or just as is. Since there isn’t too much sugar added, the natural tartness of the apples stands out. And the best thing about this dish is that it fits nicely in both the breakfast and dessert category.

Whole Wheat Apple Galette | Things I Made Today

I’ve had it for both.

Whole Wheat Apple Galette
Author: 
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
For the dough:
  • 1½ cup whole wheat flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons brown sugar
  • ½ cup butter, cut into small pieces
  • 1 egg yolk
  • 3-4 tablespoons ice water
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
For the filling:
  • 1 tablespoon butter
  • 8-10 small apples, quartered and cut into thin wedges about ¼ inch thick
  • 1 tablespoon brown sugar
For the topping:
  • 1 tablespoon butter, melted
  • 1 tablespoon granulated sugar
  • greek yogurt to serve
Instructions
To make the dough:
  1. Using a stand mixer with a paddle attachment, stir together flour, salt, cinnamon, nutmeg, and brown sugar. Add butter and beat until small clumps form.
  2. In a small bowl, mix together egg yolk, 3 tablespoons water, vanilla extract, and apple cider vinegar. Pour liquid into stand mixer and beat until dough starts to come together. If the dough is too dry, add additional tablespoon of water.
  3. Remove from bowl and knead lightly with your hands. Cover in plastic and refrigerate for 30 minutes.
To make the filling:
  1. Meanwhile, prepare the filling. Melt butter in a large non-stick pan. Add apple slices and brown sugar and cook until they start to caramelize, about 15 minutes.
  2. Remove from heat and let cool to room temperature.
To assemble:
  1. Preheat oven to 400. Cover a baking sheet with parchment paper.
  2. Roll out dough into an oval shape about ¼ inch thick. Transfer dough to baking sheet.
  3. Once apples have cooled, pile them into the center of the dough, leaving at least 3 inches on each side. Carefully fold the dough over into a galette.
  4. Brush dough with melted butter and sprinkle flour on top of entire galette.
  5. Bake for 30 minutes, until dough is a golden brown.
  6. Serve warm or cold with a dollop of greek yogurt.

 

This Monday, I got to attend the Edible Startup Summit.

It’s part of a larger festival/conference here in Madison called Forward Fest, which brings together entrepreneurs from all different industries to hang out, share cool stories, and connect with new people. These types of events are always energizing for me, because this city is full of so many brilliant people working on unique projects and sharing their stories.

Halloumi with Bell Peppers, Carrots, Capers and So Much Other Good Stuff | Things I Made Today

Edible Startup Summit reinforced for me why I love the food world so much and what my focus should be for Things I Made Today as I move forward: supporting good, local makers and producers and giving my readers the off-the-beaten-path recipes that can be made with their products. With a healthy dose of ridiculous stories about Jason and I thrown in there, for good measure. read the rest »

Kohlrabi and I have never been great friends.

Other than eating it raw and dipped into hummus, I’ve made no meals with it that I’d describe as anything above “edible.” It can be a difficult vegetable to deal with. You have to break through its incredibly tough skin to get to the good stuff. Okay, that’s really the only limiting factor.

Corn, Kohlrabi, and Tofu Curry | Things I Made Today

But I think I’m finally on to something. In this dish, the kohlrabi isn’t the star of the show, but it adds much in terms of flavor and texture. When paired with corn and the Indian spice garam masala, it adds a nice sweetness to a somewhat spicy meal. read the rest »