Temps de préparation : ♦♦ Difficulté : ♦♦
Ingrédients (pour 8 personnes)
Pour la pâte feuilletée :
– 250g de farine
– 130g d’eau froide
– 40g de beurre fondu
– 5g de fleur de sel
– 170g de beurre mou
Pour la crème amande/noisette :
– 75g de poudre d’amandes
– 75g de poudre de noisettes
– 130g de beurre mou
– 130g de sucre glace
– 2 œufs
Pour les pommes caramélisées :
– 50g de sucre
– 1 pomme
Pour le montage :
– 1 œuf
Préparation
Pour la pâte feuilletée :
– Tamiser la farine dans un saladier.
– Creuser un puits et y verser progressivement l’eau, le beurre fondu et le sel.
– Mélanger sans trop la travailler, filmer et laisser reposer 2h au réfrigérateur.
– Étaler la pâte sur 1cm d’épaisseur.
– Placer le beurre aplati sur la pâte et refermer les bords pour l’enfermer complétement.
– Aplatir le feuilletage dans la longueur puis plier la pâte en trois (plier une extrémité au tiers de la pâte et recouvrir avec la deuxième extrémité). Tourner la pâte d’un quart de tour vers la droite, aplatir, plier en trois et tourner à nouveau d’un quart de tour vers la droite. Filmer et mettre au réfrigérateur 30min.
– Renouveler l’opération précédente 2fois (en laissant la pâte reposer au réfrigérateur 30min entre chaque utilisation).
– Après les 6 tours donnés, laisser reposer une nuit au réfrigérateur.
– Découper 2 disques de même diamètre.
Pour la crème amande/noisette :
– Malaxer le beurre mou.
– Ajouter le sucre, la poudre d’amandes et mélanger.
– Ajouter ensuite les œufs, mélanger en prenant garde de ne pas incorporer trop d’air.
– Mettre dans une poche à douille.
Pour les pommes caramélisées :
– Dans une casserole, faire fondre le sucre jusqu’à l’obtention d’un caramel blond.
– Ajouter la pomme coupée en dés.
– Laisser compoter 15min.
Montage
– Déposer la crème amande/noisette sur un des disques de pâte feuilletée.
– Disposer les pommes caramélisées.
– Passer un pinceau imbibé d’eau froide sur les bords du disque.
– Poser le second disque sur le premier et souder en appuyant avec les doigts.
– Retourner la galette et remettre au frais 20min.
– Dorer avec le jaune d’œuf.
– Chiqueter les bords avec le dos d’une lame de couteau et dessiner des demi-cercles sur le dessus.
– Faire un petit trou au centre de la galette.
– Cuire au four 40min à 180°C.
Remarque : pour une galette bien brillante, badigeonner avec un sirop de sucre à la sortie du four.
Elle me fait bien envie ta galette… surtout à cette heure…
digne d’une vraie pâtissière bravo ! Bonne année
Merci!! Bonne année également, pleine de délicieuses recettes et gourmandises…
Hummm ça a l’air bon
A bientôt
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