SweeTango Apple Galette

Author: Chef Jonathan Collins recipe for SweeTango Apples

Ingredients:   Dough
1 ½ cups (375 mL) Unbleached All Purpose Flour – plus more for dusting
1 tbsp (15 mL) White Sugar
Pinch Fine Sea Salt
Scant ¾ cup (150 mL) Unsalted Butter – chilled and cubed
1/3 cup (85 mL) Very cold (Iced) Water

In a food processor, fitted with a large chopping blade, combine the flour, sugar and salt, pulse for 10 seconds to sift.

Add butter, pulse using quick, short pulses until the mixture resembles sand-like texture. Approximately 10-12 pulses.

Slowly incorporate water; a little at a time through the feed tube, while running until the dough forms.

Turn the dough onto a lightly floured work surface and form into a disk.

Wrap in plastic wrap, pressing flat, refrigerate for 1-hour minimum, or freeze for later use.

Lightly flour work surface, roll out dough to desired thickness and width, accounting for approximately 3” fold.

If dough breaks, simply press back together, if unmanageable, return to the refrigerator to chill.

Ingredients:   Galette
3 SweeTango Apples – rinsed and thinly sliced
2 tbsp (30 mL) white sugar
To taste, Ground Cinnamon
1 tbsp (15 mL) Unsalted Butter – chilled and cubed
To taste, Clover or Wildflower Honey
1-2 tbsp (15-30 mL) Raw Granular Sugar (optional – can also use white sugar)

Position the rack in the center of the oven, preheat convection oven to 400°F (200°C).

If using a pizza stone or large baking sheet, place it in the oven to preheat.

With the apple stem up slice thinly -as close to the core without catching any of it. Spin 180° repeat, turn 90° repeat, turn 180° repeat.

Toss apples with sugar and cinnamon. Arrange irregularly in the center of dough leaving 3” dough border.

Fold the edges of dough over the apples, pinching the folds, working around the galette.

Using a pizza peel or pie peel, transfer to the oven on lightly dusted stone or baking sheet.

Bake for 50-60 minutes or until golden brown and crust is fully cooked, drizzle with honey to finish.

Sprinkle raw sugar on top of honey (optional).

Yields: 8



Chef Collins has cooked for Prime Minister’s, Presidents, Billionaires, Celebrities and Royalty, and now he’s cooking with SweeTango! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.