Apple Galette with Nut Pastry

Bake out of the ordinary with this nut-infused take on the classic apple pie.

Ingredients

Pastry

• 1 cup raw macadamias, almonds, hazelnuts, pine nuts or a mixture, frozen or chilled
• ¾ cup plain flour
• ¼ cup cornstarch
• 3 tablespoons sugar
• 1 egg, beaten, plus one for glaze
• 2-3 tablespoons chilled water

Filling

• 4 large baking apples, cored and sliced into ¼ inch slices
• Juice and zest of ½ lemon
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• Pinch of salt

Crumble

• ¼ cup rolled oats
• ¼ cup flour
• ½ cup chopped pecans, walnuts and/or pistachios
• ¼ cup brown sugar
• 4 tablespoons soft butter

Instructions

1. To make pastry, place the nuts, flour, cornstarch and sugar in a blender and process until nuts are finely ground. Add egg and pulse to combine, then add water in a slow drizzle until mix forms a dough.
2. Transfer to a floured board and knead gently until smooth.  Cover in plastic wrap and allow to sit in refrigerator for at least 30 minutes.  (Pastry can be made a few hours ahead of time).
3. Place apples and remaining ingredients in a large bowl and mix with hands until apples are thoroughly coated in mixture.
4. To make crumble, combine oats, flour, nuts, and sugar in a bowl. Cut butter into small pieces and add to mix. Rub in with fingertips until evenly distributed.
5. Preheat oven to 350°F.  Lay a sheet of parchment on a baking tray.
6. Roll the dough out to a rough oval to fit tray, about ¼-inch thick.  Carefully lift onto parchment.
7. Lay apples over pastry, leaving 2-3 inches at edge.  Fold pastry over apples, creating pleats to enclose the filling.  Whisk remaining egg with a teaspoon of water and brush evenly over pastry.
8. Scatter crumble mixture over apples then transfer to the oven.
9. Bake 45-55 minutes or until golden brown and caramelized.