Apple Galette

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one. (Doesn't anyone else
ever run across a food funny to share?)

A mother found her son scooping ice cream in the kitchen and
was mad. "Dinner is going to be ready in an hour, put that ice
cream away and go play."

"But mom, there's no one to play with."

"I'll play with you, what do you wanna play?"

"Lets play mommy and daddy."

The mom said okay so the son put on his dad's fishing hat
and lit up one of his dad's cigarettes. "Now what do I do?"

"Get in the kitchen and fix that kid some ice cream."

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                            TODAY'S RECIPE
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This French version of apple pie proves that we can eat light
and healthy and still feel like we're splurging.

Apple Galette

1 tsp (5 ml) olive oil
4 Tbs (60 ml) chilled butter, cut into small pieces
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
5 Tbs (75 ml) ice water
2 large baking apples, peeled, cored, and sliced very thin
2 Tbs (30 ml) honey
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) dried thyme leaves

Brush the olive oil onto a cookie sheet with no sides, or on the
bottom of a jelly roll pan. Combine the butter, flour, and salt in a
food processor and pulse until a coarse meal is formed. Add the
water and process until the dough forms a ball. Form the dough
into a thick, flat disk, wrap in plastic wrap, and refrigerate for 30
minutes. Roll out the dough directly on the oiled cookie sheet,
forming a circle about 14 inches (35 cm) in diameter. Combine
the apples, honey, lemon juice, and thyme in a bowl and toss to
combine well. Arrange the apple slices on the pastry, leaving a
1 to 2 inch (3 to 5 cm) border all around. Fold the border over the
apples to form a rustic crust. Pour any remaining honey-lemon
juice mixture over the apples. Bake in a preheated 400F (200C)
oven for about 1 hour, until the crust is golden brown and the
apples are tender.
Serves 6 to 8.
Received on Tue Mar 1 00:45:08 2011