Ingredients:
1 1/2 cups flour
3 tablespoons plus 1/2 teaspoon sugar
pinch of salt
1/3 cup ice water
2 tablespoons Calvados or Brandy
2 tablespoons unsalted butter
3 Granny Smith apples, cored and sliced into wedges
Special Equipment: Cast iron skillet, lightly greased with butter.
Method:
Mix flour, salt, and 1/2 teaspoon sugar in a processor. Add the butter and pulse just until it becomes crumbly. Then add ice water and blend together to moisten dough. On a floured surface, knead dough until it just comes together. Roll out dough to 1/4 inch thick round, then press into skillet. With a sharp knife, run across edge of skillet, trimming any excess dough. Layer the apple wedges forming concentric circles, leaving a 1 inch space from edge of pan.
In a small saucepan heat 3 tablespoons of sugar over medium heat, continuously stirring until it starts to caramelize, about 5 minutes. Then lower heat and stir in butter until it melts. Finish by mixing in Calvados and cook out the alcohol, about 2-3 minutes. Drizzle mixture over the apples in skillet.
Preheat the oven to 400°F.
Bake the gallete for about 45 minutes or apple edges are brown and the crust is golden. Serve topped with cinnamon walnut ice cream.
*Pie crust is adapted from Jacques Pepin.