Caramel Apple & Radicchio Galette
Grand Central Bakery is one of the Northwest’s best bakeries. Since 1989, they’ve been committed to using the best ingredients (seasonal! local! sustainable!) to make their delicious breads, pastries, and desserts. For Chicory Week 2018, GCB baked over a hundred tartlets for dessert at the RAD Pizza Party. They were more delicious than anyone imagined (and expectations were high that weekend), and Product Director/Baker Extraordinaire Laura Ohm shared her recipe with us. It’s delicious for dessert, as well as for breakfast, lunch and dinner. Vanilla ice cream optional.
Pie Dough (Use your favorite pie dough recipe, or buy a roll from Grand Central Bakery!)
For the Filling
3 Tablespoons butter
1/2 cups plus 1 Tablespoon brown sugar
7.5 oz apple cut into 1/2” chunks
1 small branch (3”) fresh rosemary
pinch kosher salt
1 teaspoon vanilla
One egg, whisked for egg wash
Pre-heat oven to 400 degrees. Prepare the filling by melting butter and brown sugar together over low heat in thick bottomed pan. When sugar is completely dissolved, add apple and radicchio and rosemary sprig, and simmer until apple is translucent; about 15 minutes. Remove pan from heat. Remove rosemary and discard, stir in salt and vanilla, and let cool.
Form the galette by turning out your pie dough onto a lightly floured surface and roll into a 9 - 10” circle. Transfer to a piece of parchment paper on a sheet pan.
Scrape all of filling into center of dough circle, leaving a 1 1/2” border. Gently fold the pastry over the fruit mixture, pleating to hold it in. Don’t worry about being too neat! Brush pastry generously with whisked egg.
Bake the galette by placing your sheet pan into a pre-heated oven. Turn oven down to 350 degrees. Bake until crust is golden and filling is bubbling, about 25 minutes.