Cheddar-Crusted Apple-Pomegranate Galette
- Servings: 8
Sliced apples are tossed with pomegranate syrup for added flavor and a blush of color for this rustic tart. Pomegranate syrup is bottled syrup used to flavor beverages, generally found in the coffee aisle of your grocery store. If you can't find this product, you can simmer 1 cup of pomegranate juice until reduced by half. Pomegranate seeds are sprinkled over the tart before serving. Adding a sheet of parchment to bake this tart makes the whole thing easier. The sturdy, nonstick paper comes in handy when rolling pastry between two sheets of parchment paper. When baked on parchment paper, the tart bakes more evenly and slides off without breaking.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons butter, cut up
- 1 cup shredded sharp white cheddar cheese (4 ounces)
- 3 to 6 tablespoons ice water
- 1/2 cup pomegranate syrup
- 2 tablespoons sugar
- 1 1/2 pounds Golden Delicious apples, peeled and sliced 1/8 inch thick
- 1/3 cup apricot preserves
- 1/4 cup pomegranate seeds
- Parchment paper
For pastry, in a medium bowl stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea size. Stir in cheese. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to one side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Wrap in parchment paper and flatten into a disk. Chill for 1 hour.
Place pastry between two sheets of parchment paper and roll into a 14-inch circle. Remove top sheet of paper. Slide paper with pastry circle onto a large baking sheet. Chill for 15 minutes.
Meanwhile, preheat oven to 425°F. In a large bowl combine pomegranate syrup and sugar. Add apples; toss gently to coat. Spread preserves over pastry, leaving the outer 1-1/2 inches uncovered. Arrange apple slices in concentric circles on top of preserves, overlapping slices slightly and reserving syrup in bowl. Fold uncovered pastry up over filling, pleating as necessary and using paper to lift pastry border. Drizzle filling with 2 tablespoons of the reserved syrup.
Bake for 20 minutes. Reduce oven temperature to 375°F. Bake for 10 to 15 minutes more or until pastry is golden. Sprinkle filling with pomegranate seeds. Cool on a wire rack about 20 minutes. Before serving, heat remaining reserved syrup. Cut warm galette into wedges and serve with syrup. Makes 8 to 10 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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