Sugared apple galette

A long time ago I posted a list of my top 5 favorite songs. I had a hard time choosing them – one huge problem was picking only one song by The Smiths. Other songs I deeply love were left out of the list but that’s OK – I knew I would regret it minutes after writing it. :D

There’s one song, though, that could not be included on that list – it’s so beautiful, perfect and magical that it belongs in the Music Olympus and should never be mixed with nor compared to with other songs. “Bohemian Rhapsody” is simply the best song ever created. Period.

The same happens with my favorite recipe websites – they are wonderful and I adore them all, but Australian Gourmet Traveller is my #1. It’s where I got this recipe from.

Sugared apple galette
slightly adapted from Australian Gourmet Traveller

Brioche base:
2 ¼ teaspoons (1 envelope/7g) dried yeast
30g caster sugar
80ml (1/3 cup) lukewarm milk
330g plain flour
finely grated zest of 2 limes
1 egg and 1 egg yolk, lightly beaten together, at room temperature
2 tablespoons brandy
120g unsalted butter, softened

Sugar apple top:
80g Greek-style thick yogurt
60g unsalted butter, stored in the freezer for ½ hour
80g caster sugar
finely grated zest of 1 lime
2 Granny Smith apples, cored and deseeded, very thinly sliced

For dusting:
pure icing sugar

For brioche base, combine yeast, a pinch of the caster sugar and warm milk in a bowl, stir to dissolve yeast, then set aside in a warm place until foamy (2-3 minutes). Meanwhile, combine flour, lime zest and remaining sugar in the bowl of an electric mixer fitted with a dough hook and mix to combine. With mixer on low speed, add yeast mixture, egg mixture and brandy and mix to combine. Add butter a little at a time and beat until smooth and glossy (4-5 minutes).

Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until double in size (1½-2 hours).
Preheat oven to 200ºC/400ºF.

Turn dough onto a lightly floured surface and roll out to a 30cm-diameter circle. Line a buttered 27cm-diameter fluted tart pan* with the dough, rolling edges in and pleating as you go, and prick within border with a fork.
For sugar apple top, spread yogurt over brioche dough within border. Coarsely grate butter and scatter two thirds over yogurt. Combine sugar and lime zest in a small bowl, scatter two thirds of the sugar mixture over butter. Layer apple over sugar mixture, overlapping slices, then scatter with remaining butter and sugar mixture.
Bake until golden and cooked through (15-20 minutes), dust edges with icing sugar and serve immediately.

* I used a 24cm pan

Serves 6