Green Chili Apple & Honey Galette

Green chili peppers make this dessert a slightly savory tart ideal for ringing in 5774.

Special To The Jewish Week
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It’s hard to believe that summer is nearly over and the High Holidays are upon us. First up is Rosh Hashanah, the Jewish New Year: very similar to secular New Year’s, except with less cheap champagne and more apples and honey. Much like every Jewish holiday, there are customs and symbols for the day, including especially the practice of eating sweet foods for a sweet new year: pomegranates, dates, beets and the iconic apples-and-honey combo.

Well, I don’t know about you, but I want my year to be a little sweet and also a little spicy, too. So I added green chilies to my rustic Apple and Honey Galette. The result is a slightly savory tart ideal for ringing in 5774. L’shanah tova!

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her Bubbe’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna EatHer work has been featured on Bon AppetitDaily CandyThe Today Show blog and she also has a monthly column in .The Jewish Outlook. You can follow her on Twitter,Pinterest and Facebook and watch her cooking videos on Google+.

Green Chili Apple & Honey Galette

 

Ingredients: 
For crust: (makes two, but you will only need one)
2 cups all-purpose flour plus more for dusting
1 ½ tsp sugar
½ tsp salt
1 cup cold butter, cut into chunks
¼ cup ice water
For filling:
3 cups granny smith apples, peeled, and cut into ¼ inch slices
Juice from 1 lemon
2 tbsp white sugar, plus more for sprinkling
½ tsp nutmeg
2 tbsp fresh rosemary, minced
2 tbsp green chili (Anaheim, poblano, hatch, jalapeno, depending on how spicy you like it), diced
2 tbsp honey
1 egg
Recipe Steps: 
To make the crust, combine the flour, sugar, salt and butter in a food processor and pulse until butter breaks up into pieces. Then stream in water with the food processer running until the dough just forms together.
Transfer the mixture to a counter dusted with flour and knead into a disc. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
When ready to bake, pre-heat oven to 400 degrees F. Combine the apple slices with the lemon juice, white sugar, nutmeg, and rosemary. Mix and drain on paper towels so the crust doesn’t get soggy.
Roll chilled dough into a circle with a 12-inch diameter on a floured surface. Transfer to a parchment lined cookie sheet. Arrange the apple slices in a circle layer around the dough making sure to leave a 1-2 inch border.
Sprinkle with chili pieces and drizzle with honey.
Fold dough over apples and brush with egg wash and sprinkle with more sugar.
Bake for 30-40 minutes until browned. Transfer to a rack to cool. Serve warm or at room temperature.

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