Another favorite from this Thanksgiving.
This is adapted from Giada De Laurentiis’ recipe on the foodnetwork.com
2 tablespoons (1/4 stick) unsalted butter
3 apples (1 1/2 pounds), peeled, and thinly sliced
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon arrowroot
1 teaspoon fresh lemon juice
One 8-ounce frozen puff pastry sheet, thawed
1 large egg, beaten
4-ounce soft fresh goat cheese, crumbled in chunks
1/3 cup sliced almonds, toasted
1/3 cup tart dried cherries
Preheat oven to 375F.
Melt butter in a large nonstick skillet over med-high heat. Add apples, sprinkle with salt. Saute until just tender, stirring occasionally, about 10 minutes. Remove from heat.
Whisk sugar, spices and arrowroot in a small bowl, until no lumps remain. Sprinkle spices and lemon juice on apples and toss to blend. Cool to lukewarm.
Place pastry onto a sheet of parchment paper. Dust with flour and roll-out into 12-inch square. (cover the top with plastic wrap for ease of rolling)
If desired, cut off corners to make a circle. We left it in a square.
Brush with egg wash. Arrange apples, leaving a 2-inch border. Fold edges over up and overlap the apples a bit. Brush edge with egg wash.
Place parchment and all on a baking sheet. Bake 30-35 minutes until pastry is deep golden brown.
Meanwhile toss the goat cheese, almonds and cherries in a small bowl until evenly mixed. Keep chilled until ready to use.
Remove the galette from the oven, sprinkle the cheese mixture evenly over the filling. Return to over and bake 5 minutes to soften the cheese.
Cool 20 minutes, serve warm or at room temperature.