I have seen so many puff pastry Pinterest “pins” that I just had to get in on the action. PLUS OMG THEY SELL IT FROZEN AT TJ’s! Whew, sorry. I’m a little excited.
The hubs loves him a fruit dessert, so I thought I’d throw him a bone and use our abundance of honey crisp apples in this one. It also gave me an opportunity (as if I needed one) to open up another recently purchased Trader Joe’s item: TJ’s own 2012 Vintage Ale. For those of you actively rolling your eyes, no I am not paid by Trader Joe’s to market their products (I wish), and YES I am really in love with this place. When you inspect this beer from the outside, it’s like, hm, cool looking beer.
Then you notice the Unibroue logo on the cork, and things start to get interesting.
Unibroue produces some of my favorite beers. If you’ve never had a La Fin du Monde, or Maudite, you are missing oot. These guys are from Canada, aye, and their beer is really, really good. Which is why I was psyched to see that they were the brewers of this TJ’s beer. This is a Belgian dark ale with some lovely spice, and a nice dry finish. I like to pair dry beers with sweet foods, personally, so I found this beer a perfect match for this galette.
Super Easy Apple Galette
1 sheet of frozen puff pastry
1 large apple
A tsp (ish) lemon juice
1/3 cup brown sugar
I’ve already messed up this recipe for you at least once, so it really couldn’t be easier: Preheat your oven to 375 F. Take your frozen puff pastry out of the freezer. Peel and slice up one large apple, or two small apples (like I had). Cut the apples into thin slices and toss in a bit of lemon juice so they don’t brown. Spray a piece of tin foil with cooking spray and place your puff pastry down on it. Using a knife, gently press a half inch edge around your pastry. Then arrange your apples. I arranged mine into a tight concentric circle, overlapped. I then sprinkled on my brown sugar and cinnamon. I placed my tin foil on my baking stone, which I had preheated in the oven. If you don’t have a baking stone, use any old baking sheet you have. Cook for about 30 minutes, or until golden brown along the edges.
Let me say that there was definitely some trial and error with this recipe. For example, make sure you really DO create a crust area by tracing out about half an inch around your puff pastry. Otherwise, your brown sugar will run off and make a horrible sticky mess. Learn people, learn. Really the best part about this dessert is the caramel sauce though. OMG. Seriously. I die.
Vanilla Bourbon Caramel Sauce
3 tbsp butter
1 tsp vanilla
2 oz bourbon
4 tbsp heavy cream
Add sugar, butter, vanilla, and bourbon to a non stick sauce pan over medium heat. Stir until combined and let boil for two minutes. Take off heat and add cream. Stirring well. Put back on the heat for about 6 minutes, to further thicken up the sauce. Adjust the heat so the liquid doesn’t boil over. Pay very close attention, liquid sugar will burn the crap out of you. Drizzle your sauce immediately over your gallete, or vanilla ice cream would be fab, or even better BOTH at the same time.
Try and have some restraint. The urge to eat this with a spoon is intense.