Happy Monday to you all! I kid, I kid. I do sincerely hope you had a fabulous weekend. I spent mine playing with friends, which is just what I needed after spending so much time away in Chicago and Cleveland this month.
I just wanted to pop in and let you know about my apple galette recipe over at Chocolate and Carrots. I feel indebted to Caroline for her marvelous whole wheat blueberry scone recipe, so of course I said yes when she asked me to contribute a guest post while she is out of town.
I had a vague notion that I wanted to make an apple galette with the leftover dough from my blackberry peach galette, but the concept didn’t come to fruition until Caroline asked me to guest post. I swapped my initial galette’s peaches and blackberries for seasonally appropriate, tart Granny Smith apples. I then traded honey for the more pronounced flavor of maple syrup, and topped it off with pecan pieces and a heavy sprinkle of raw sugar.
Whether savored on its own or served with a small scoop of vanilla bean ice cream, it’s a delightful fall dessert. It’s even pretty enough to merit display on my grandmother‘s gold-rimmed china. The flaky, whole wheat galette dough is a bit more involved to make than most of my other dessert recipes, but I promise it’s worth the effort. Just turn on some good music and start peeling those apples! Here’s the recipe.