B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
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In this dessert, classic fall flavors come together without the fuss; enter the Galette. The galette is like pie’s cooler older sister. It’s made with a similar dough, but the presentation is free-form and much more relaxed. I love that you don’t have to worry about it being perfect. In fact, the more rustic looking the better! Somehow the galette is less messy than a pie, especially when it comes to eating. Just slice and eat the same way you would a pizza! For the dough, I used Jacques Pepin’s recipe from his book, Essential Pepin, however, I felt it needed a touch more water. Sorry, Jacques. I prefer to use Granny Smith apples for baking, and almost any apple dessert. They tend to release less water, and their crisp tartness helps cut the sweetness and keep the dish perfectly balanced.
Ingredients:
Dough:
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons of cold unsalted butter
1/3 cup + 4 tablespoons of ice water
Filling:
4 Granny Smith apples
3 tablespoons dark brown sugar, packed
1 tablespoon granulated sugar
1 + ½ teaspoons ground cinnamon
1 tablespoon AP flour
2 teaspoons fresh lemon juice
1/2 cup walnuts
Egg wash:
1 large egg, beaten
2 tablespoons heavy cream
Caramel Sauce (see recipe)
Instructions:
1. Prepare the caramel (see recipe). Set aside.
2. Preheat the oven to 395 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
3. Measure out the water needed for the dough. Dice the butter and place on a small plate or in a small bowl. Place both the diced butter and water into the freezer to chill while preparing the rest of the ingredients.
4. Spread the walnuts out on a second baking sheet. Toast in the oven for a few minutes, just until they start to brown. Allow to cool, then chop finely.
5. In a food processor, pulse the flour, salt, and sugar to combine. Add the diced butter and pulse until the butter is a little larger than peas. You still want to see the butter. While pulsing, slowly pour the water in the processor. Dough should start to pull away from sides into a ball.
6. Flour a workspace and pour the pastry dough out on it. Shape the dough into a disk and wrap it tightly with plastic wrap. Refrigerate for 30 minutes.
7. Peel and core the apples. Cut the apples in half lengthwise and proceed to cut each half into 1/4-inch-thick slices. Place into a medium-large mixing bowl. Add the cinnamon, flour, walnuts, lemon juice, and both sugars. Toss until each slice is thoroughly coated. Cover and set aside.
8. Remove pastry dough from fridge and place on floured workspace. Roll the dough out into a 12in x 12in circle. Remember, it doesn’t have to be perfect. Transfer to the parchment lined sheet pan.
9. Leaving a 1-1 +1/2-inch border, fan the apple slices and walnuts in a circle. I like to save all the smaller pieces to fill in the middle and use the prettier, uniform pieces as the ones that will be visible. Continue until all the slices are used up, working your way inward (See picture).
10. Grab any section of the dough and begin to fold it towards the center of the galette (See picture).
11. Beat the egg with heavy cream and brush over the crust.
12. Bake for 30 minutes, rotate and bake for another 25-27 minutes. Galette is done when the crust is an even golden brown. Allow to cool for ten minutes before transferring to a wire baking rack. I like to hold the parchment taut and use it to transfer the galette. Lightly dust with powdered sugar (optional) and serve warm with caramel sauce.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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