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                            Apple Galette

Here’s Chef Christopher Hille’s take on a tart he had at Chez Panisse in Berkeley.

Recipe By: Bon Appetit magazine, September 2006, page 158
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Bon Appetit Magazine, Desserts

-= Ingredients =-
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup Unsalted butter ; (1 1/2 sticks) chilled, cut into 1/2-inch cubes
2 tablespoons Ice water ; (or more)
1 1/2 pounds Granny Smith apples ; peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar ; divided
1 teaspoon lemon peel ; finely grated
1/4 cup apricot preserves
Whole milk

-= Instructions =-
Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.

Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.

Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.
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                      -= Exported from BigOven =-

                Guacamole with Fresh Corn and Chipotle

Forget placing the avocado pit in your guacamole… unless you like how it looks. It doesn’t stop the dip from turning brown.

Recipe By: Bon Appetit magazine, July 2006, page 76
Serving Size: 2
Cuisine:
Main Ingredient:
Categories: Summer, Spring, Picnics, Advance, Easy, Bon Appetit Magazine, Hors dOeuvres

-= Ingredients =-
2 large ripe avocados ; (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear Fresh corn
1 plum tomato ; seeded, diced
2 green onions ; chopped
1 each canned chipotle chile ; finely chopped*
1/4 cup sour cream

-= Instructions =-
Mash avocados with lime juice in medium bowl.

Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt.

Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **