If you know us well, you know we’re not too handy at baking sweets. But this year, inspired by creating a Thanksgiving menu, we set out to create a dessert fit for a special meal.
Our vision was something light and fresh – not too heavy after a large meal, but still special enough to top off an elegant evening. We came up with (with Alex at the helm!) this galette — a free form pastry crust, filled with local apples and pomegranate seeds. It’s sweetened only with a bit of honey, and the natural sweetness of the fruit.
We had several taste testers try various versions of this one, and while all versions were delicious, this final one took the cake. The spiced apples and pomegranate seeds are sweet and slightly tart, a nice foil to the flaky and salty crust.
As far as Thanksgiving sweets go, this is a fairly healthy dessert – the pieces are small, and it’s naturally sweetened. Plus, it’s a lot of fun to make, especially if you have a bit of help from a dear friend or family member.
We hope you enjoy this as much as we did (we’re already thinking of excuses to make it again!).
- 1 whole wheat galette dough
- 3 medium tart firm cooking apples (Jonathan or Granny Smith -- we used Jonathon)
- 1 teaspoon lemon juice
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch kosher salt
- Pinch freshly grated nutmeg
- 1 pomegranate
- ½ tablespoon unsalted butter
- minutes before you assemble the pie, make the galette dough (or make it several days before and freeze it).
- Preheat the oven to 375°F. Seed the pomegranate (you will need about ¼ cup of seeds). Slice 3 unpeeled apples into ⅛-inch thick slices.
- In a bowl, combine apple slices, 1 teaspoon lemon juice, 2 tablespoons honey, ½ teaspoon cinnamon, ½ teaspoon ginger, a pinch of kosher salt, and a pinch of freshly grated nutmeg. Stir gently to combine.
- Line a baking sheet with parchment paper. On a floured surface, roll the dough into a rough circle about 12 inches across (it doesn’t have to be perfect). Place the dough on the parchment paper. Arrange the apples in a large circle on top of the dough, overlapping, and leaving about 1-inch of space around the edge of the dough. Make several smaller circles, reversing direction after each, working your way towards the center. Sprinkle the pomegranate seeds over the apples. Fold the edge of the dough over the apples, pleating it as necessary.
- Melt ½ tablespoon butter in the microwave and brush over the top of the dough and apples. Bake until the crust is golden brown, about 40 minutes. Allow to cool several minutes before serving.