- 1 cup all purpose flour
- 1/2 cup semolina flour
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 4-6 tbsp cold buttermilk
- 1 tbsp all purpose flour
- 1/4 tsp salt
- 1/2 cup diced toasted pecans
- 2 firm apples, like honeycrisp or pink lady, thinly sliced
- 3 tbsp packed light brown sugar
- 2 tbsp unsalted butter, cut into small cubes
- 1 large egg, beaten with 1 tbsp water
- course sugar, for sprinkling
- vanilla ice cream, for serving
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In a medium bowl, combine the flour, semolina, sugar, and salt. Work the butter in with your hands until it resembles wet sand. Add in 4 tbsp of buttermilk. Stir with a fork until the dough comes together. If the dough is NOT coming together, add in an additional 1 to 2 tbsp of buttermilk.
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Gather the dough into a ball and pat it flat into a 1 inch disk. Wrap it in clear wrap and refrigerate for 1 hour.
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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On a floured surface, roll the chilled pastry to a 13 inch circle and about 1/4 inch thick. Place the pastry dough onto the parchment lined baking sheet.
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Sprinkle the flour and salt over the pastry, leaving 1 inch border uncovered towards the edges. Sprinkle the pecans in the same manner.
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Start laying out the apple slices 2 inches from the border. Have the apples slightly overlap one another as you place them in a circle. Sprinkle the apples with brown sugar. Bring the edges of the dough up and over the apples, leaving the center open. Spread out the small cubes and place them on top of the apples.
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Brush the edges of the galette with the beaten egg mixture. Sprinkle with course sugar.
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Place into the oven and bake for 30 minutes, until golden brown. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.