Fall Galette

Fall Galette (adapted from Food Network)  

Crust

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and thinly sliced
  • 1/4 cup ice water

Filling

  • 1 large baking apple, such as Rome Beauty or Cortland, peeled
  • 3/4 pound sweet potato
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1 cup cranberry juice

Sift together the flour, cornmeal, and salt directly on to a work surface.  Cut in the butter by mashing the butter directly into the four mixture with the palm of your hand, until the mixture looks like coarse meal. Add the water and mix the dough lightly using a pastry scraper until it begins to come together.  Lightly gather it together some more, then press it into a disk, wrap it in plasticwrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Cut the sweet potato into 1 inch squares and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, sage, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, sweet potato, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, potato, and onions are tender and caramelized, about 55 minutes.  

While the galette is in the oven put cranberry juice to boil, until reduced by half.  Cool the galette briefly on a wire rack. Drizzle with cranberry reduction and cut into wedges and serve.