They will see the mound of dishes in the sink, the dishes that reveal the fear in forgiveness, because once you forgive someone, is it forgotten & not justified? If you are not justified, does that mean that you are alone, without a person to look out for you?
If you show these corners of your life, there will inevitably be tears, wiping away any ideas of you being a strong, capable woman. And with all that is going on in your soul & heart, the image of you being steady-headed, emotionally stable person is really all that you have to hold on to, all that gets you through the day-to-day.
After making a couple apple hand pies for the Hubs & I, I found myself with extra crust & extra filling. I have never made a galette before, but knew it as basically a rustic tart of sorts. Basically the scraps of a post-pie experience put to good use.
Apple Cheddar Galette
makes 2 - 7inch galettes
for the crust:
1 stick (4 ounces) cold unsalted butter, cut in 1/2-inch cubes
1 1/4 (6 ounces) cups all purpose flour
1 1/2 tsp. granulated sugar
1/2 tsp. sea salt
1/4 cup (2 1/2 - 3 ounces) cold buttermilk
(I usually double the recipe & freeze half so I'll have pie crust on hand in a pinch. If doing this, simply weigh dough & half if. Wrap one half of the dough in plastic wrap, making sure it is all sealed so it doesn't dry out, and freeze.)
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) cold buttermilk
for the filling:
3 medium sized apples (I used ambrosia, but can also use granny smith)
1/2 teaspoon of lemon juice
1/3 cup of sugar
pinch of sea salt
2 teaspoon of all-purpose flour
1/2-1 scant teaspoon of cinnamon
for the topping:
egg wash (1 egg, lightly scrambled in a ramekin)
ramekin of water
1 -1 1/4 cup sharp cheddar cheese
Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture. Using a pastry cutter, quickly cut the butter into the flour mixture until it is about the size of peas, then working quickly, use your fingers to break up the rest of the butter until it resembles large oat flakes. Make a well in the center of the bowl, and dump your cold buttermilk. Using a fork, start to scrape the flour from the sides of the bowl into the buttermilk in the middle of the bowl. After about 10-15 seconds of this, dump onto a lightly floured surface. Gently fold and bring together with your hands. The dough will be quiet shaggy, so you can use another 1/2-1 Tbsp. of buttermilk if needed. The dough will be rough and hard to shape together, but once they rest in the fridge for a bit, they will be easier to roll out. Chill for an hour in the fridge.
Meanwhile, make your apple filling. Peel and quarter apples, Remove core, then dice. Toss the diced apples with the lemon juice. Add the sugar, flour, salt, & cinnamon and toss with the diced apples. Set aside.
Preheat oven to 375F.
Okay, now…remove your pie dough from the refrigerator and let it sit on the counter for 2-3 minutes. Divide in two equal parts. Roll each dough out to a 1/6-inch thickness. Heap the apple filling into the center of each dough round (it doesn't have to be perfectly round or even! the more rustic, the better). When each of the crusts are filled, carefully fold the edges of the crust over the apples, being sure not to cover them entirely. If you go around the edges folding in, the crust will flop over each other beautifully. You can use the water to slightly "glue" the crust to each other. When you have finished with one, repeat with the second galette.
After each galette is folded and shaped, move to a cookie sheet covered with parchment paper. Brush the crusts with the egg wash. Apply grated cheese liberally to each galette. Put in fridge for 15-20 minutes, allowing them to rest & chill.
After they are done chilling, place in oven for 20-28 minutes (this will vary on your personal oven; I have a gas oven, and mine took about 26 minutes), or until golden brown. Check after 20 minutes, then decide how much longer they need. Let cool on parchment for 5 minutes, then move to a cooling rack to finish cooling. Or eat while they are still warm! Enjoy thoroughly.
Source: inspired by a cozy kitchen
Listening to: Death Cab for Cutie