Grill-Baked Apple Galette
Being a gal who lives on the rustic side of life (mismatched dishware, Mason jar centerpieces, a general disregard for fussiness), fruitgalettes长期以来一直是我的首选desserts。I love how you can roll the crust into a haphazard circle, top it with a heap of the season’s best fruit (lightly sweetened, casually spiced), flop over the ragged edges, and bake something wildly fragrant, bubbly, and downright gorgeous.Because I’m somewhat obsessed about making the most of my fire and the lingering heat that a bed of embers provides, lately I’ve been bakinggalettes在烤架上。我喜欢木炭的烟囱如何带您度过鸡尾酒(请参阅烧焦的柑橘玛格丽塔酒)到甜点晚餐。这比听起来要容易,尤其是当您考虑将烤架作为烤箱(例如烤烤鸡)工作时。就像鸡肉从木炭的独特“烧焦”风味中受益一样,水果和糕点也是如此。我第一次烧烤这个蛋art时,我将羊皮纸滑到披萨石上。我应该意识到,在水果有时间烹饪之前,浓缩的热量会使地壳的底部变黑,而且确实如此。现在,我将糕点悬挂在浓郁的黄油中铸铁煎锅or enamel-coated baking dish, and the results are perfect (with the added bonus of not heating up my kitchen).When the berry conga line of summer transitions to fall, it’s apples that capture my attention—particularly thin-skinned varieties like Pink Lady that don’t need peeling (their skins have a snappy cider flavor). I’ve loved the combination of black pepper and pastry since I bit into the pepper-flecked flaky apple tart at Poilâine in Paris. The subtle warmth shoots through the buttery crust (and caramel sweetness of the fruit) like a swallow of Cognac on a winter day. Here I use pink peppercorns, which have a more delicate floral flavor. There’s no shame in embracing the color motif (what’s life without whimsy?) so in addition to those Pink Lady apples I also use Himalayan pink salt, but feel free to swap in another sweet-tart fall apple variety and your favorite fancy salt.