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Savory Turkey Apple Brie Galette
This is one of those rare recipes that worked perfectly the first time. It’s so rare that I only took a few overhead shots, and had to cook it again for photos (darn, more pie). Apple and brie and poultry classically go well; enough so that I’ve already used them here in an Apple Brie Panini.
In my other recipes this week (here and here), I’ve advocated using sweet apples where tart ones might be traditionally used. For this savory galette, I went ahead and used the tart apple. This apple is sitting next to a 2 ‘n 1 Veggie Brush from Casabella, which is a great tool if you’re the kind of person who’s squicky about using your dish sponge for other applications (let’s not talk about how many germs live in the kitchen sponge. I’m in denial). I didn’t show it here, but the gray part pops out to be a tiny, even softer brush for mushrooms! How cute is that?
Anyway. In addition to the apple, I used leftover turkey (chicken would work too), and brie, because brie is the best cheese.
Galettes are sort of a freeform pie, lazy yet rustically elegant. Instead of a pie plate, you lay out the crust on a parchment paper-topped sheet pan, fill it almost to the edge, and then fold those edges over. I cheated by calling this a galette but serving it a pie plate (but look at my pretty new pie plate! It’s Pyrex and it’s from their BLUE Watercolor Collection and I love it so. My dad actually complimented this plate, and he doesn’t usually notice dishware). Using a pie plate makes the shaping part a bit easier, but isn’t necessary–if you don’t have a pie plate, or if you’re just feeling lazy.
I used my Easy Perfect Pie Crust recipe. Although that recipe includes sugar, I didn’t find the crust to be actually sweet; if it worries you, leave the sugar out. That recipe also makes enough for two crusts, so I doubled the recipe. I also had some scraps left over. I rolled them all out, sprinkled them with sugar and cinnamon, sliced, and baked them into dessert. Yum.
The photos show a doubled recipe. As is, the recipe makes one galette.
I wrote the recipe for one large Granny Smith apple. I imagine that any tart, firm apple would work. It comes out to more or less 1 cup of apple: 1/2 cup diced, and 1/2 sliced. But it’s easier to talk in terms of the apple itself.
I noted this as 4 entree servings. Since it’s light, be aware that it goes pretty quickly if served without sides. The filling seems like it could be dry, but the buttery crust and the brie provide just enough moisture that there’s a lovely balance – no dryness in sight! Or should I say in your mouth?
White wine. Chardonnay?Print
Savory Turkey Apple Brie Galette
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 1 galette = 4 servings 1x
- Category: entree
- 1/2 pie dough recipe
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 large Granny Smith apple, peeled and diced
- 1/2 large Granny Smith apple, peeled and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 cup diced cooked turkey
- 1/4 teaspoon spicy mustard
- 4 ounces brie cheese, sliced
- 1 egg
- In a large saute pan, heat olive oil over medium heat. Saute onion, celery, and diced apple with salt, pepper, and Italian seasoning, about 5 minutes, or until onion is translucent. Stir in the turkey and mustard and turn off heat.
- Preheat oven to 375F.
- Roll out pie dough to about 1/8″ thickness. Lay in a pie pan, or use a sheet pan for a more freeform galette.
- Pour filling into dough, leaving a 1″ margin around the outsides; trim off any excess crust. Lay sliced apple and brie on top of the filling.
- Fold the dough edge over and gently crimp to create the rustic galette edge.
- Create an egg wash by beating egg with 1 teaspoon water. Brush the exposed crust with egg wash.
- Bake for 25 minutes, or until crust is golden brown. Allow to cool 10 minutes before serving.