The Moosewood Restaurant Table is the newest cookbook from Americas most beloved natural food restaurant. Now in its fifth decade in Ithaca, New York, Moosewood remains faithful to the farm-to-table philosophy that has governed the restaurant since its founding, and their new cookbook is filled with more than 250 never-before-published recipes, including a healthy number that are vegan and gluten free.
The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.
Apple and Fig Galette with Rosemary
Yields one 10-inch galette
Serves 6 to 8
Prep time: 40 minutes
Baking time: 30 to 40 minutes
This rustic pie is delectable, especially if you love rosemary. Maple syrup, vanilla, and rosemary are a tasty combo of flavours with apples and figs. Peel the apples, or don’t peel, as you wish. We call for dried figs, but you can certainly use fresh figs—just slice them and add to the apple saute for the last couple of minutes.
½ cup pure maple syrup
1 or 2 sprigs fresh rosemary
½ cup dried figs, coarsely chopped
1 cup water dough for one double piecrust (Recipe below)
1 ½ teaspoons minced fresh rosemary leaves
6 cups sliced apples
2 tablespoons butter
1 teaspoon pure vanilla extract
1 large egg
On the stovetop or in a microwave, heat the maple syrup and rosemary sprigs until the syrup foams. Set aside to steep for 30 minutes.
Bring the dried figs and water to a boil and simmer for 15 minutes. Remove the figs with a slotted spoon and set aside.
Prepare the pie dough. Form into a ball and set aside, loosely covered.
Preheat the oven to 375°F.
Saute the apple slices with 1 teaspoon of the minced rosemary, stirring frequently, for 5 minutes. If the apples are juicy and release liquid, cook until the liquid has evaporated. Remove from the heat and stir in the vanilla and the plumped figs. Remove the rosemary stem from the maple syrup, and stir the syrup into the apples and figs.
Roll the pie dough out into a rough circle about 14 inches in diameter (see Note). When the circle is about 12 inches in diameter, sprinkle it evenly with the remaining ½ teaspoon minced rosemary and continue rolling. Drape the pie dough over a 10-inch pie plate with the extra crust hanging over the sides. Or place the dough on a baking sheet lined with parchment paper and make a free-form galette.
Spread the filling in the dough. Fold the extra dough over the filling (in the middle of the top, there will be a roughly circular area of filling not covered). Whip the egg until evenly colored. Brush the top of the exposed dough with the egg wash. Bake the galette for 30 to 40 minutes, until the crust is golden.
Serve warm or at room temperature.
NOTE: You can make two or more smaller galettes; just roll out the dough to fit smaller pie plates or baking pans with about 3 inches draping over the sides, or make several small free-form galettes.
Yields a single or double crust for one 9½- or 10-inch pie plate
Time: 15 minutes
1½ cups unbleached white all-purpose flour
3 tablespoons water
½ cup (1 stick) cold butter
¼ teaspoon salt, if using unsalted butter
Put the flour into a mixing bowl. In a cup or small bowl, make a paste of ¼ cup of the flour and the water. With a pastry cutter or two table knives, cut the butter into the dry flour until the pieces are the size of small peas. Add the flour paste and mix (with a spoon or your hands) until the dough comes together and can be shaped into a ball.
2 ½ cups unbleached white all-purpose flour
⅓ cup water
1/3 cup (1 1/2 sticks) cold butter
Scant ½ teaspoon salt, if using unsalted butter
Use the same procedure as for single crust, except make the flour paste with 1/2 cup of the flour and ⅓ cup water. If you want to hold the pie dough to roll out later, wrap it well in plastic wrap and keep it in the refrigerator.
Recipe reprinted with permission from St. Martin’s Press.