Stolen Apple Galette

At a Cordova pool party this weekend, we thought we saw a persimmon tree by the driveway. 

After asking the host what it was, he said offhandedly, "Oh, those are green apples." 

Trying to keep our scavenging instincts under control, we said super-casually, "So have you eaten them?" 

He said sure, but that a lot of them fall and the squirrels get them. 

"Hmmm...can we pick some?" we asked. He waved us toward the tree and said to take however many we wanted. Well, we did. Jumping up and grabbing the best ones from the low branches, we had quite a stash of the cutest little green apples set aside in the grass. After swimming, we went back to check on them, and someone had swiped the best ones! Oops. Technically it was the neighbor's tree, so we guess she's also entitled to reap the benefits of it. Oh, well -- 

we just picked even more! It is always a funny feeling eating something right off of a tree; something that should feel so natural seems weird when you don't get to do it that often. So we shared an apple on the way to the car. It was still warm from the sun and tasted tart and full of flavor. We thought these should go into a galette, not a pie. A galette has a bottom crust that is folded over the fruit that's arranged inside. It's less mushy and as a bonus, sounds so very French. You just put it on a silpat-lined baking sheet and brush it with an egg wash about halfway through baking it for a nice shine.
The amazing thing is that right after this at the Burks family manor's mailbox garden, we also tasted concord grapes for the first time. Consider this post an open call for us to come raid your fruit trees and gardens! We'll feature your gift of produce right here. The TCV encourages you to share the wealth.

Stolen Apple Galette

Crust:
1 c white flour, 1/4 c wheat flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda
1 tbsp. sugar

Add to this 1/2 c ice water and 1/2 c canola oil. Mix and turn out onto floured board. Roll about 1/3 inch thick. Place onto rimmed baking sheet that is lined with a silpat.

Filling:
12 small green apples (preferably free) peeled and sliced
1/2 c raw cane sugar
1/4 c brown sugar
1 pat of butter, diced
1/4 c flour
juice of 2 lemons

Mix it all up and place piece by piece on crust. Fold edges up and press lightly to seal. Drizzle any sauce onto the arranged fruit and sprinkle with sugar.

Cook galette in preheated 350 degree oven for 30 minutes or until golden brown.

Egg wash:
1 egg
1 tbsp. water
Whisk this up and dab it on crust and filling with a silicone brush after 25 min.