Watercress and Apple Galette
Place first set in a bowl of Hobart mixer, the paddle attachment on speed stir or low. Mix until all dry ingredients are incorporated. Slowly add water, and cut in butter in 5 stages but going quickly so the butter does not melt in your hands, still mixing on speed stir. Once all ingredients are in the mixer, mix until dough is formed. Divide into 4 long wide longs, plastic wrap, and place in cooler. When ready to sheet, sheet at 4th dial from “0”. Let set in a cooler after sheeting before baking.
Apple and Watercress Filling
Cut all apples first. (While cutting, place in lemon-based water so they DO NOT TURN BROWN.) Coat apples in the second set of ingredients. Cook until apples are tender but still al dente. Immediately place in an ice bath so apples do not overcook.
Add raw watercress after the filling is cooled but before placing it in pie dough before baking.
Salted Caramel Sauce
Place the first set in a medium-sized bowl. Lightly stir the mixture to make a thick syrup. (Do not over-stir, or the sugar will crystalize.) Place on high heat, and cook syrup to dark amber color. Once at correct color, deglaze with second set off heat. Heat back up on low to emulsify dairy. Immersion blends together until smooth, and store in quarts.
Whipped Sweet Yogurt
Place all ingredients in a bowl of KitchenAid with a whisk attachment, and whip until fluffy and fully combined.
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