Mushroom-Infused Apple Galette

Serves 6 · 30 min prep · 40 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 2 Tbsp plus 3 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup cubed cold unsalted butter
• 3 to 4 Tbsp ice water
• 1/4 oz dried porcini mushrooms
• 4 medium tart apples
• 1/4 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1 Tbsp fresh lemon juice
• 1 beaten for wash egg
• 1 Tbsp turbinado sugar
• 2 Tbsp for finishing honey

Instructions

1. 1Pulse the flour, granulated sugar, and salt in a food processor. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in ice water one tablespoon at a time, pulsing just until the dough begins to clump. Turn it out, press into a disk, wrap, and chill at least 45 minutes.
3. 3Grind the dried porcini to a fine powder in a spice grinder or clean coffee mill; the powder will add deep savory-sweet depth without tasting earthy.
4. 4Peel, core, and thinly slice the apples. Toss them with the remaining granulated sugar, brown sugar, cinnamon, lemon juice, and the porcini powder until evenly coated; let stand 10 minutes so juices release.
5. 5Preheat the oven to 400°F and line a baking sheet with parchment. Roll the chilled dough on a lightly floured surface into a rough 12-inch circle about 1/8-inch thick; transfer to the sheet.
6. 6Pile the apple mixture in the center, leaving a 2-inch border. Fold and pleat the dough edges over the fruit, overlapping slightly so the filling stays contained.
7. 7Brush the pastry border with beaten egg and sprinkle with turbinado sugar for sparkle and crunch. Bake until the crust is deep golden and the apples are tender and bubbling, 35 to 42 minutes.
8. 8Cool the galette on the sheet for 15 minutes, then drizzle warm honey over the fruit. Slice into wedges and serve slightly warm so the mushroom-kissed apples stay fragrant.