For the pastry-
- 1 cup flour
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- 8 Tablespoons unsalted butter, cold and cut into small pieces
- 2 Tablespoons cold water
For the filling-
- 3 apples (such as Granny Smith, Cortland or McIntosh), peeled, cored and sliced into eighths
- 1/4 cup flour
- 1/4 cup plus 1 Tablespoon sugar, divided
- 1/2 cup Holiday Chutney
- 1/4 teaspoon ground cinnamon
- Sweetened whipped cream or vanilla ice cream
- For the pastry, place flour, sugar and salt in the bowl of a food processor fitted with the metal blade attachment. Pulse several times. Add the butter and pulse until mixture resembles coarse sand. With the food processor running, slowly add the water until the dough comes together into a ball. Try not to overwork. Gather dough and wrap in plastic wrap or wax paper.
- Chill in the refrigerator at least 1 hour.
- Preheat oven to 450° F.
- Roll the dough into a 10-inch round between two pieces of parchment paper using as little flour as possible to dust the surface to prevent sticking. Remove and discard the top piece of parchment paper and transfer remaining parchment and rolled out dough onto a baking sheet.
- Combine the apples, flour, 1/4 cup sugar and Holiday Chutney in a bowl. Mix until apples are evenly coated. Spread apple mixture out in the center of the pastry dough leaving a 1 1/2-inch border around the edges. Pat the apples so they are snug and packed together. Fold the 1 1/2-inch edge of the pastry up over the apples and crimp pastry if necessary. Combine 1 Tablespoon of sugar and 1/4 teaspoon cinnamon. Sprinkle over the top of the galette.
- Bake for 20-25 minutes until the crust is golden brown and the juices are bubbling.
- Serve warm or at room temperature with sweetened whipped cream or vanilla ice cream.