as many of you read on here last week, last week was special week for me – not only was it the one year anniversary of my engagement to my now-husband, but it also marked the first Thanksgiving for which i’d be doing all the cooking, including tackling my first turkey. thankfully, the meal turned out wonderfully – the bird was cooked perfectly, the sides were savory + delicious, + the meal was an incredible success. i’m already starting to think about what i’ll make for next year’s thanksgiving!
dessert-wise, i mentioned in my last post that i was looking to add something chocolaty to the dessert menu, but hadn’t quite figured out the exact recipe yet. y’all came up with some amazing ideas (seriously, you people know your chocolate!) including this chocolate, toffee + apple galette that i knew would be just perfect. my first experience making a galette a couple months ago turned out so delicious + i was ready to tackle another of these easy-to-make, rustic pies on thanksgiving day.
so how did it taste? fantastic! the crust is deliciously buttery, has a delightfully flaky texture + turned a beautiful golden brown. the apples are warm, flavforful, + tender, while the chocolate + toffee are rich + deliciously melty, a fab combination with the apples. add a scoop of vanilla ice cream on top + you’ve got a perfect, festive holiday dessert! it was great for thanksgiving, + would be similarly great for the upcoming holiday parties that i know you’ll all be attending soon!
chocolate, toffee + apple galette
serves 8, adapted from two peas & their pod
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 large granny smith apples, thinly sliced
cinnamon + sugar, for sprinkling on the apple slices (*optional, see my note in the directions below)
1 cup heath milk chocolate toffee bits + about 12 chopped Heath fun-size candy bars
1 egg, beaten
2 tablespoons turbinado sugar
to make the dough, combine flour, sugar, cornmeal, + salt in a processor; pulse 2-3 times. add butter + pulse 4-5 times, or until mixture resembles coarse meal. with the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. remove the dough ball + adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. refrigerate for at least 45 minutes (or up to 3 days in advance) before rolling out.
center a rack in the oven + preheat to 350 degrees F.
remove the dough from the refrigerator + place on a sheet of parchment paper. starting at the center of the dough, roll out, forming a 14-15-inch wide circle. place the dough with parchment paper on a baking sheet.
generously sprinkle apple slices with cinnamon + sugar. arrange apple slices in a spoke pattern on the galette dough, leaving a 2″ border. (*note: i skipped sprinkling the apples with cinnamon + sugar because i figured that the giant pile of toffee + chocolate would add enough sweetness. i really like the way it turned out – sweet, but not overly so. it’s up to you whether you add the cinnamon/sugar or not.)
sprinkle the toffee bits over the apple slices, making sure all of the slices are covered. fold the border over the apples, overlapping where necessary + pressing gently to adhere the folds.
lightly brush the edge of the dough with the egg + sprinkle crust with turbinado sugar.
bake the galette for 45-50 minutes, or until the apples are tender + the crust is golden brown. transfer the baking sheet to a wire rack to cool for at least 20 minutes. serve warm or at room temperature.print this recipe