For my Country Dinner (posted this morning), I prepared an apple galette with rosemary. I think it was really successful. Lucky for me the batch of dough I made was enough for TWO galettes, so today was my 2nd attempt. This time I sliced the apples very thin and glazed with a combination of melted butter and apricot jam.
I like the color the glaze gave to the pastry and the apples. I am a bit worried that slicing the apples through the core (I removed the seeds) might make the center of the apples tough even if the baking process softens them somewhat. I’ll let you know.
Also, I switched to Granny Smith. I thought for a sweeter galette a more tart apple choice was in order. My house smells like apple pie.
Here is the result: