Ham, Gruyère & Ap­ple Galettes

EatingWell - - NOSH -

AC­TIVE: 50 min TO­TAL: 1 hr 20 min

EQUIP­MENT: 6-inch round cut­ter

Serve these free-form tarts with a green salad. 2 pre­pared pie crusts (14- to 16-ounce

pack­age), thawed if frozen

Flour for dust­ing

1/4 cup un­sweet­ened ap­ple but­ter 2 ta­ble­spoons whole-grain mus­tard 2 medium ap­ples, sliced 1/8 inch thick 3 slices deli ham (3 ounces to­tal),

each cut into 6 pieces

6 ta­ble­spoons finely shred­ded

Gruyère cheese

2 tea­spoons coarsely chopped

fresh thyme, plus more for gar­nish

1/4 tea­spoon ground pep­per

1 large egg

1 ta­ble­spoon water

1. Pre­heat oven to 400°F. Coat a large bak­ing sheet with cook­ing spray.

2. Place one pie crust on a lightly floured sur­face. Dust with flour and roll into a 12-inch cir­cle. Cut two 6-inch rounds from the crust. Gather the dough scraps into a ball and roll out into a 6-inch round. Re­peat with the re­main­ing crust, for a to­tal of 6 rounds.

3. Com­bine ap­ple but­ter and mus­tard in a small bowl. Spread 1 ta­ble­spoon on each crust, leav­ing a 1-inch bor­der. Ar­range ap­ple and ham slices dec­o­ra­tively on top. Sprin­kle each with some Gruyère, thyme and pep­per. Fold the sides of the dough up over the edge of the fill­ing. Trans­fer to the pre­pared pan. Whisk egg and water in a small bowl and brush the edges of the galettes with it.

4. Bake the galettes un­til the ap­ples are ten­der and the crusts are a deep golden brown, about 30 min­utes. Gar­nish with more thyme, if de­sired.

SERVES 6: 1 galette each

CAL 441 / FAT 23G (SAT 10G) / CHOL 31MG / CARBS 51G / TO­TAL SUG­ARS 12G (ADDED 1G) / PRO­TEIN 9G / FIBER 2G / SODIUM 487MG / POTAS­SIUM 148MG.

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