If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Justin Chapple’s Red Potato and Apple Galette

Galettes are a cookie in French Canada
and a Buckwheat Crêpe Breakfast in France…
          One of my favorite posts on Facebook recently was the following: “You can’t expect everyone to love you. You are not pizza”. And neither is this fantastic concoction from Food and Wine’s Justin Chapple, even though Andrew insisted on calling it pizza right up to his first bite.   Instead, its flaky, buttery crust plants it firmly in the Galette family.  The Galettes are French, of course, and they are a large and very welcoming family.   Galettes can be sweet or savory. They can appear as buckwheat crêpes in parts of France and in French Canada there are even cookies called Galettes.  But generally, the term Galette is used to describe a free-form tart made with a flaky pastry crust.  They are not made in tart pans. Instead, their fillings are placed smack in the middle of a sheet of rolled out pastry which is then folded up the keep the filling from running all over the baking sheet.  They don’t require pre-baking or pie weights and, certainly in the case of Justin’s recipe, both pastry and topping become delightfully crisp when baked. 

Most galettes are so free form that they are rustic, to say the least. Andrew has contributed several of these rustic tarts (see http://www.chewingthefat.us.com/2011/08/tartines-fruit-galettes-with-thanks-to.htmland http://www.chewingthefat.us.com/2011/08/tartines-fruit-galettes-with-thanks-to.html). I generally steer clear from any pastry making at all.

I mean when you live with a world-class baker, why wouldn’t I? But I was determined to make this recipe.  I have to admit, we were richly rewarded here:  The buttery, flaky crust smelled every bit as good as it tasted.  The topping was tangy, cheesy, and subtly flavored with both potato and apple.  It would make a perfect appetizer or, cut into smaller pieces, an hors d’oeuvre. Or you can even pair it with a salad for a light supper, as we did. There’s a bit of lag time while the pastry rests in the refrigerator but this is not at all labor intensive.  And, unlike its messier cousins, Chapple’s recipe gives you a well-formed rectangle that presents beautifully.  It is a huge help to have a mandolin available for the thinnest of slices of apple and potato. If not, a very sharp knife and a keen eye are highly recommended.  Here is the recipe:


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