We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste.
4 ounces all-purpose flour, divided (about 3/4 cup plus 2 Tbsp.)
3.1 ounces whole-wheat flour (about 2/3 cup)
1 tablespoon granulated sugar
1 teaspoon kosher salt, divided
5 1/2 tablespoons chilled unsalted butter, cut into 1/2-in. pieces
3 tablespoons whole milk
3/4 cup plain low-fat yogurt, divided
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 pounds Cortland or Fuji apples, cut crosswise into 1/8-in.-thick slices
1 large egg white, lightly beaten
2 teaspoons vanilla bean paste
Est. added sugars 9g
How to Make It
Combine 3/4 cup all-purpose flour, whole-wheat flour, granulated sugar, and 1/2 teaspoon salt in the bowl of a food processor; pulse 3 to 4 times to combine. Add butter; pulse 8 to 10 times or until mixture resembles coarse meal. Add milk and 1/4 cup yogurt; pulse 20 times or until pea-size lumps form and dough begins to pull away from the sides of the bowl. Turn dough out onto a work surface; shape into a 6-inch disk. Cover with plastic wrap; refrigerate 2 hours or overnight.
Preheat oven to 425°F.
Combine remaining 2 tablespoons all-purpose flour, 1/4 teaspoon salt, brown sugar, juice, vanilla extract, cinnamon, nutmeg, ginger, and apples in a large bowl; toss to coat.
Unwrap dough; place on a large piece of lightly floured parchment paper. Roll dough to a 15-inch circle. Place parchment paper with dough on a baking sheet. Spoon apple mixture onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Brush edges of dough with egg white. Bake at 425°F for 25 minutes or until crust is golden brown. Let stand at room temperature 30 minutes. Cut into 8 wedges.
Combine remaining 1/4 teaspoon salt, remaining 1/2 cup yogurt, and vanilla bean paste in a bowl, stirring with a whisk. Serve with galette.
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