Impromptu Apple Galette Saves the Day!
If I stumble upon a great easy recipe, I like to share it with friends. Recently, I was very behind preparing a dinner party for friends. I had to think fast on my feet. The savory portion of the meal seemed doable but dessert was flailing around in my mind as a last minute must-do. I had just purchased a beautiful assortment of heirloom apples from the farmers market and there's always butter, sugar and flour in the pantry. An apple tart would be the perfect fall dessert with a pint of store-bought Strauss Vanilla ice cream. Quickly, I pulled out my Chez Panisse Fruit cookbook and found a favorite galette dough recipe. It called for 2 cups unbleached white flour so I opened my flour canister to find a teaspoon of flour at the bottom. Hmm, with 2 hours left until my guests arrived, my heart started to race. I went into the pantry and found a jar of white spelt flour. I put about 1/4 cup less flour than called for and hoped for the best. Whizzing it around in my Cusinart, I thought, "well, better a tough crust than no dessert at all." When you're that rushed, you don't have time to worry. I assembled the galette over my cocktail with friends, outdoors on a warm fall night, slicing the apples and creating a pinwheel of half moon slices over the suspect dough. After baking for 45 minutes it looked pretty good, especially with the pink pearl apples peeking through. When guests sat down to dessert, they all said how light and delicious the crust was. They loved it. I too was admittedly surprised and pleased. As we sipped Waterloo Sunset tea while fire lanterns floated far above our heads, I realized that finding perfection always takes me by surprise.
Here's the recipe for Impromptu Apple Galette
1 3/4 cups white spelt flour
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
12 Tablespoons unsalted butter, cut into small chunks and frozen for 5 minutes until very cold
1/4 teaspoon lemon zest (optional)
7 Tablespoons ice water
About 2 pounds apples, peeled, cored and quartered and sliced into 1/4 inch slices (pink apples look stunning here)
5 tablespoons organic cane sugar
2 tablespoons melted butter
In a food processor, blend the flour, salt and sugar. Add the butter pieces and blend until small pea size piers of butter appear, about 10 seconds. Add the ice water and the dough should come together after a few pulses. DO NOT over process or the dough will become tough. Scrape onto a piece of wax paper and pat into a disc. Fold the paper over to cover and chill for one hour.
Meanwhile, prepare the apples and sprinkle the sugar over the slices. Squeeze the lemon half over and toss well. Set aside.
Preheat the oven to 400 degrees.
To assemble: Roll the dough out to a circle about 14 inches in diameter and 1/4 inch thick. Chill on the baking sheet for another 15 minutes. Remove from the fridge and begin: About 3 inches in from the edge, start placing the slices slightly overlapping into a spiral shape, until all apples are gone, working your way toward the center. You can go back and stack on top since you will have more apples. The apple stack might look high but they will cook down and become flatter as it bakes. Pour a little of the melted butter over apples and sprinkle another tablespoon of sugar over. Now fold the dough over into a stop sign shape and press gently to glue the folds down a little. Now paint the crust with the remaining melted butter and sprinkle over the remaining sugar.
Bake for 20 minutes and rotate. Bake another 20-25 minutes, until crust is light golden brown and apples are bubbling.
Serve hot with vanilla ice cream and Waterloo Sunset Tea.
I was thrilled to have T Project included in the recent food issue of Portland Monthly. I'm in good company with many other talented artisan makers... and who doesn't love a print inclusion these days? The sad part is that Alder & Co. is down to just a few cans of T Project and other shops around town will be stocking up for holidays, but, until that happens, you can order my entire line from this website. And if you're in Oregon, it's free shipping for the month of October. Thanks for the love Portland Monthly.
There's a chill in the air come early morning. Waking up to these cheerful cups filled with hot T Project tea will warm your entire body and soul. Right now we are carrying the pink tones and the green tones. For $20 you can have one of these too. Order more than 4 and get a free kraft bag of the herbal tea of your choice. We love these Dutch handmade porcelain cups at T Project and know you will too.
Great minds think alike, shall we say? Karen O (Of the Yeah Yeah Yeahs) has released her solo album (overshadowed by iPhone6 release on 9.914) which has one of my favorite Doors ballads on it: Indian Summer. T Project also did a version of the song, in tea of course. A delicious masala chai perfect for NOW, either iced or hot - All organic, this romantic tea "Indian Summer," always stops the clock for me. Order tea from my website or tap me on the shoulder.
If you're ever in Montreal, tea drinker or not, I urge you to stop by Camellia Sinensis, my favorite tea shop on this continent. Here, you'll find a selection of over 100 teas, each carefully sourced by the owners of the business. I studied for 2 days straight, cupping and smelling and learning more than I could've ever expected. Who knew there were so many varieties of Darjeelings, Kevin G's (in photo) favorite teas. T Project will be carrying a delicious single estate Darjeeling in late September. Stay Tuned.
Every August, I make the short pilgrimage with my son to Pickathon music festival, a mere 20 minutes from my home in Portland, Oregon. We set up camp with friends and wander stage to stage hearing some of the best indie rock and roots music in the world. It's a fantasy come true. By midday or after lunch, friends begin to inquire: Teri, What tea did you bring? I always have a selection, a few greens and at least two blacks in my ruck sack. This year, after not being able to locate the matches (why are they not near the stove Gerard?), I resorted to the sun, of which there was plenty. Into my French press pot went the Indian Summer, a spicy masala chai that both kids and adults take to instantly and named after a beautiful ballad by The Doors. (If only Jim Morrison was still alive, maybe he would be showing up at the Pickathon as did one of my other favorite LA bands I grew up with- "X"). An hour or two later, there it was, ready to press and share. Once again, Music and Tea came together in the best of ways.
Oregon has SO much to offer: deserts, mountains, rain forests, beaches & T PROJECT!!! Here is my dear friend Amanda's photo - have tea will travel to a secret remote spot in Central Oregon. She took some Smoke On the Water to keep her energy high in this gorgeous place. Smoke on the Water is our pine-smoked organic Chinese black tea. I spice it up gently and hand it to you just like that. Winter or summer, Amanda is always up for this rich earthy big black tea.
Here we are, well into our gorgeous Northwestern spring season. The cherry trees are embellishing our streets and littering our gardens with their soft pink petals reminding us we've arrived and made it through another wet cool winter. This season T Project has collaborated with local Portland artist Anya Spielman, whose bright ecstatic label defies the deadness of winter and welcomes the birth of spring life. The blend inside this exquisite canister is called Cherry Oh Baby. Our organic Mao Feng green tea is combined with local cherry leaves and blossoms and a hint of cherry essence to impart a sweet scent to the leaves without infringing upon the purity of the nutty and fresh tea. Don't wait to order, we only produced a small amount of this limited Spring/Summer Edition. It's delectable and collectible!
"The pops, bursts and coming undone of spring are an inspiration - things that are latent erupt suddenly in a cacophony of juicy color. Teri's gem teas, with their punctuations of electric hues, reflect the smudges and showers of color found in nature. I wanted to respond, with an image in kind, with blooms, spurts and sprigs, the evanescence of life.” Anya Spielman