Here’s a recipe for a French-inspired savoury baked dish that's replete with autumn-friendly flavours.
It’s from the cookbook Whitewater Cooks: Together Again by Shelley Adams, which was released in Canada in June and was released stateside this month. Adams, who is based in Nelson, B.C., was trained in Paris and was previously a caterer in Vancouver.
Sharp cheddar, smoked ham, and apple galette
Yield: serves four to six people
This makes enough dough for two galettes. You can freeze one disc for later use.
¼ cup sour cream
¼ cup ice water
1 cup flour
½ cup cornmeal
½ tsp salt
½ cup cold butter, cut into cubes
1 tbsp salted butter
2 tbsp all-purpose flour
¾ cup milk
2 tbsp grainy mustard
½ tsp nutmeg
2 cups aged cheddar cheese, grated
250 g smoked ham, thinly sliced
2 baking apples, cored and sliced
into 1/8-inch slices (peels left on)
1 tsp lemon zest
leaves of 2 thyme branches
salt and pepper
Stir the sour cream and ice water together in a small bowl.
Put the flour, cornmeal and salt in a mixing bowl and stir with a whisk until combined.
Add the cold butter and work it with your fingers or a pastry blender until you have a nice, crumbly mixture.
Add the sour cream mixture all at once to the dry ingredients with a wooden spoon and mix until it forms a loose ball.
Shape into 2 flat discs. Use some flour on your fingers to keep it from sticking.
Wrap in plastic wrap and place in the fridge for at least 2 hours.
Preheat oven to 375 F (about 190 C).
Melt the butter in a small heavy-bottomed saucepan over medium heat.
Add the flour and whisk until incorporated.
Whisk in the milk gradually. When the sauce is smooth and starting to thicken, add the mustard, nutmeg and cheese and continue stirring until the sauce is thick and smooth.
Remove from heat.
Roll the dough out on a floured surface, into a circle about 11 inches in diameter.
Spread the cheese sauce on the middle of the dough, leaving about 2 inches around the edge.
Place the ham slices on the sauce.
Arrange the apples on top, allowing some of the ham to show through.
Top with lemon zest and thyme leaves.
Sprinkle with salt and pepper.
Fold the edges of the dough rustically to form the galettes.
Press gently to hold the edges together a bit.
Bake for 40 to 45 minutes.
Remove from the oven and let rest for 10 to 15 minutes before slicing.