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
- 1 pomegranate
- 3 medium tart firm cooking apples (Jonathan, Granny Smith, etc -- we used Jonathon)
- 1 teaspoon lemon juice
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch kosher salt
- 1 pinch freshly grated nutmeg
- ½ tablespoon unsalted butter
- Before you assemble the pie, make the whole wheat galette dough (or make it in advance and freeze it).
- Preheat oven to 375°F. Remove the seeds from the pomegranate and reserve ¼ cup 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, 1 pinch of kosher salt, and 1 pinch 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. 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 of apples, 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.
- Melt ½ tablespoon butter and brush it 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.