Miso Cinnamon Apple Galette
Septermber 7, 2019
Again, we are back! I’m so sorry I haven’t been diligent with updating my website. I know I can’t really make excuses but all the traveling and work I ended up doing this past summer really had me winded. My time back at school has been a non-stop work-hard, play-hard sequence. We had a mocktail event for a student organization, Electric Zoo right after, and classes that I’m still trying to get into. It’s been quite the journey.
Fortunately, I’ve finally managed to catch a breath and bake for good because there’s nothing that relaxes me more. I’ve also had the chance to finally unpack all my baking equipment in my new apartment which has my kitchen looking quite spiffy. Living alone is something I’ve come to appreciate because as much as I love being around other people, I’m glad I can call my apartment a place of my own for the remainder of the semester. Sometimes you just need a place to call your own.
While fall hasn’t exactly rolled around yet, we’re definitely seeing small traces here and there in the weather. And since I had a couple extra empire apples lying around the house I decided to use some up in a quick bake. To get myself back into the swing of Brad & Butter, I geared towards pies & tarts and ended up going with this galette that was both simple, adorable, and delish.
Ok, don’t take this the wrong way but the secret ingredient in this recipe is none other than your favorite fermented bean paste: miso! The added miso paste gives such depth of flavor but also surprisingly complements the sweetness of the apples and the warmth of the cinnamon. It may sound a little off-putting at first, but I’d definitely give it a go before ruling it out. I adapted this recipe from my favorite group out there, Bon Appetit, but I’m glad I can call this one my own.
Welcome back, and happy eating!
Miso Cinnamon Apple Galette
Brad & Butter | Sep 7, 2019
Ingredients (serves 1-2)
- 1+1/3 cup all-purpose flour
- 2 tsp granulated sugar
- 12 tbsp. unsalted butter
- 4 tbsp. ice water For the Miso Cinnamon Apples
- 3 apples (empire or fuji)
- 1 tbsp. red miso paste
- 1/4 cup granulated sugar
- 1 tbsp. honey
- 1 tsp. sea salt
For the Pie Dough (adapted from Bon Appetit)
- Combine the flour and sugar in a bowl. Cube the cold butter and rub into the flour mixture until it is crumbly and pale yellow with some pea-sized pieces of butter.
- Add the ice water and gently mix until a dough forms when the mixture is pressed down. Form into a rectangle, wrap with plastic wrap, and chill in the fridge for at least 30 minutes.
For the Miso Cinnamon Apple Filling
- Wash, core, and thinly slice 2-3 empire or fuji apples and place in cold water to prevent from browning.
- In a separate bowl, combine the miso, sugar, honey, and salt and mix until combined. Drain the sliced apples and add into the mixture, gently tossing to coat the slices.
- Leave for about 5 minutes to allow the apples to release it's juices.
- Preheat the oven to 205C/400F with the rack in the middle of the oven.
- Roll out the dough into a thin rectangle approximately 5mm in thickness. Place the apples in overlapping layers covering the center of the rolled out dough. Leave about 1.5cm of overhang. Make sure to reserve any leftover juices from the apple filling.
- Fold the uncovered dough onto the apples, brush the dough with the remaining juices and sprinkle with rolled oats if desired.
- Bake for 20 minutes. Remove the galette from the oven and spoon the remaining juices over the apple filling and rotate the sheet pan and return to the oven for 10 more minutes or until the juices set.
- Go to town!