Apple Galette

Makes 12 servings

¼ cup apricot jam
2 tablespoons water
1 medium apple (about 9 ounces), peeled and thinly sliced
3 tablespoons granulated sugar
1 tablespoon cornstarch or tapioca starch
¼ teaspoon ground cinnamon
    pinch kosher salt
½ teaspoon fresh lemon juice
    prepared pastry dough for a single pie crust, about 8
    ounces dough

Nutritional information per serving:
Calories 133 (63% from fat) • carb. 9g • pro. 4g • fat 1g • sat. fat 2g
chol. 19mg • sod. 242mg • calc. 77mg • fiber 2g

1. Preheat the pizza oven with the pizza stone on the rack to 400°F.
2. While the oven is preheating, put the jam and water in a small
saucepan. Heat over low heat, stirring until smooth. Reserve.
3. Toss the apple slices with the sugar, starch, cinnamon, salt,
and lemon juice.
4. Roll out the pie dough to a large circle about ¼ inch thick.
Gently center in the middle of the deep dish pan.
5. Brush half of the jam in the center of the dough, leaving a
2-inch border.
6. Fan the apples decoratively over the jam, overlapping as
necessary. Fold the border of the dough toward the center,
pleating the dough as you fold to create a rustic border.
7. Set the timer for 25 minutes. Slide the pan onto the pizza
stone. Start the timer. Galette is ready when the dough is
golden and the apples yield to a knife tip when pierced.
When finished, transfer the pan to a cooling rack or trivet.
8. Brush the remaining jam on the apples. Allow to cool slightly
before slicing and serving.