I love this rustic look of the Galette! It’s outrageously good served with ice cream, but this time I stuck to the condensed milk carelessly poured over the top.
Easy recipe, but it makes a statement!
For mass:
1 and 1/2 cup of wheat flour;
3 tablespoons of sugar;
1 pinch of salt;
2/3 cup cold unsalted butter in cubes;
4 tablespoons of ice water.
Mix the dry ingredients, add the cubed butter and knead with your fingertips until it turns into crumbs. Add the ice water and knead quickly to homogenize. Do not over-knead the dough, just enough to make it uniform. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
After the dough has rested, roll it out with a rolling pin, without worrying too much about the shape, but try to make it round.
For the filling I used the ingredients in the following order:
1 spoon of ricotta cream (Tirolez);
Condensed milk;
Sliced apple with peel;
Sugar and cinnamon;
Sliced banana;
More sugar and cinnamon;
Condensed milk.
Finally, make folds in the dough, keeping the filling in the center. Bake in the preheated oven until golden (about 35 minutes). The recipe called for brushing on egg yolk, but I didn’t use it. I turned on the grill on the stove for 8 minutes to brown the top. I can say it’s my favorite sweet pie (at least at the moment)!
Click to vote on this post!
