Breville BOV450XL - Manuel (Page 69)

68
RECIPES
3. Shape into a disk, wrap in plastic
wrap and chill for at least one hour.
STREUSEL CRUMBLE (OPTIONAL)
1. In a small bowl, mix together the fl our,
sugar, cinnamon, and salt. Cut in the
butter by hand or use a pastry cutter.
Ensure this mixture is crumbly.
2. Cover with plastic wrap and keep
refrigerated until ready to use.
PREPARE THE APPLES
1. Peel and core the apples. Slice them in
half and then into ¼ inch slices. Toss
them in a bowl with sugar, cinnamon,
corn starch and salt.
ASSEMBLE THE GALETTE
1. Dust a working surface and rolling pin
with fl our. If necessary, allow the dough
to sit at room temperature for
10 minutes until it is soft enough to roll.
2. Roll the dough into a 16-inch (40 cm)
circle. Slip an 11-inch (28 cm) round
baking pan underneath the dough;
centered. Arrange the apple mixture
onto the center of the rolled pastry (with
the pan underneath). Carefully lift and
fold over the edges towards the center,
allowing it to pleat. The dough is not
intended to reach the center; therefore,
exposing the apples in the middle.
3. Sprinkle the exposed apples with
the reserved streusel topping (optional).
4. Brush the edges of the pastry with cream
or milk and sprinkle with 1 tablespoon of
granulated sugar.
5. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the temperature to
400˚F (205˚C) and the TIME to
20 minutes. Press START/CANCEL
button to activate.
6. Bake the Apple Galette until the
time has elapsed. Turn the heat down
to 350˚F (175˚C) and bake for an
additional 40 minutes or until the crust
is golden.
7. Allow to cool before serving.
Serve wedges of the Apple Galette with a
scoop of French Vanilla Ice Cream.