Festive Apple Galette

“Galette” is just a French name for a rustic tart; apples star in this version. It is easy to make and forgiving to those who don't bake often. We've substituted tangy nonfat yogurt for some of the butter in this dough recipe from San Francisco pastry chef Janet Dalton.


Ingredients


Crust

2/3 cup whole-wheat pastry flour

2/3 cup all-purpose flour

1/4 cup cornmeal

1 tablespoon granulated sugar

1/4 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into small pieces

3 tablespoons nonfat plain yogurt

1/3 cup ice water

Filling

8 cups thinly sliced peeled Gala or Granny Smith apples, (5-6 medium)

2 tablespoons lemon juice

1/2-3/4 cup packed dark brown sugar

1 large egg white, beaten

1 teaspoon granulated sugar
 
Preparation


1.To prepare crust: Combine whole-wheat pastry flour, all-purpose flour, cornmeal, granulated sugar and salt in a medium bowl. Using your fingers, crumble butter into the flour mixture until you get a coarse sandy texture.

2.Combine yogurt with ice water in a small bowl. Using a fork, incorporate the yogurt mixture into the flour mixture a little bit at a time. Add just enough to moisten the dough. Pat the dough into a disk and wrap in plastic wrap; chill in the refrigerator for at least 2 hours before rolling.

3.To prepare filling: Just before you roll out the dough, toss apples, lemon juice and brown sugar (enough to sweeten the filling to your taste) in a large bowl until combined.

4.Preheat oven to 425ºF. Line a large baking sheet with parchment paper or a nonstick baking mat.

5.On a lightly floured surface, roll the chilled dough into a large circle, about 13 inches in diameter. Drape the dough over the rolling pin and carefully transfer it to the prepared baking sheet; patch any holes with your fingers.

6.Arrange the apples in a mound in the center of the dough, leaving a 2- to 3-inch border of dough around the edge. Fold the border up and over the filling, pleating as necessary; the apples will not be completely covered. Try not to make any holes, but if you do, patch as you go. Lightly brush the tart rim with egg white and sprinkle with granulated sugar.

7.Bake the tart for 15 minutes. Reduce the oven temperature to 350º and continue baking until the crust is nicely browned and the apples are bubbling, 30 to 40 minutes more. Carefully transfer to a wire rack to cool. Serve warm or at room temperature, cut into wedges.

Tips & Notes

Make Ahead Tip: Prepare the dough for the crust (Steps 1-2), wrap and refrigerate for up to 2 days. Or prepare the galette up to 3 hours ahead. Serve at room temperature or reheat in a 350°F oven for about 7 to 8 minutes just before serving.

Nutrition

Per serving: 214 calories; 7 g fat (5 g sat, 0 g mono); 18 mg cholesterol; 37 g carbohydrates; 3 g protein; 3 g fiber; 41 mg sodium; 133 mg potassium.



2 1/2 Carbohydrate Serving



Exchanges: 1 starch, 1-1/2 other carbohydrates, 1 fat

Pear, Apple & Cranberry Tarte Tatin

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.



Ingredients


Crust

1 cup white whole-wheat flour, (see Ingredient Note)

1/2 cup old-fashioned rolled oats

1 tablespoon granulated sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

3 tablespoons ice water

Filling

2 ripe but firm pears, peeled and thinly sliced

1 large apple, peeled and thinly sliced

1 tablespoon lemon juice

1/2 cup light brown sugar

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup fresh cranberries
Preparation


1.To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

2.Preheat oven to 375°F.

3.To prepare filling: Toss pears and apple with lemon juice in a large bowl.

4.Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

5.Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

6.Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

7.Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Nutrition

Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrates; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium.



Nutrition Bonus: Iron (15% daily value).



2 1/2 Carbohydrate Serving



Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 2 fat

Bad Dog!

Lemon Tartlets

Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like, garnish with fresh violet petals or candied violets.


Ingredients


Lemon Curd

1 large egg

2 large egg whites

3/4 cup sugar

2/3 cup lemon juice, (4 lemons)

1 tablespoon freshly grated lemon zest

2 tablespoons butter

Pastry Shells

1 cup water

2 tablespoons canola oil

2 tablespoons sugar

1/4 teaspoon salt

1 cup all-purpose flour

2 large eggs

4 large egg whites

1 teaspoon vanilla extract

Confectioners' sugar, for dusting

Preparation


1.To make lemon curd: Whisk together 1 egg, 2 egg whites, 3/4 cup sugar, lemon juice and zest in a heavy-bottomed, medium saucepan. (If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.) Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes. (The curd will become thicker as it cools.) Transfer to a bowl and let cool. Cover and refrigerate until chilled.

2.To make pastry shells: Place oven rack in the upper third of the oven; preheat to 375°F. Lightly oil 24 three-inch muffin cups or coat them with cooking spray.

3.Combine water, oil, 2 tablespoons sugar and salt in a medium saucepan; bring just to a boil over medium heat. Remove from the heat and add flour all at once. Stir with a wooden spoon until the mixture forms a smooth mass. Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.

4.Whisk together 2 eggs, 4 egg whites and vanilla in a measuring cup. Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. (The batter may seem lumpy.)

5.Place about 1 tablespoon pastry into each prepared muffin cup. Dip a spoon in cold water and press the pastry into the sides of the cups. With moistened fingers, press the pastry partway up the sides of the cups, forming 3/8-inch-thick shells.

6.Bake for 5 minutes. Remove from the oven and prick the centers of the shells with a fork. Return to the oven and bake until puffed and golden, 10 to 15 minutes longer. Loosen shells with a table knife or small metal spatula and transfer to a wire rack. Let cool.

7.To assemble tartlets: Not more than 1 1/2 hours before serving, spoon about 1 tablespoon lemon curd into each tartlet shell and dust with confectioners’ sugar.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the curd (Step 1) for up to 2 days. The shells (Steps 2-6) can be stored, well-wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temperature for 1 hour before filling.

Nutrition

Per serving: 163 calories; 6 g fat (2 g sat, 2 g mono); 58 mg cholesterol; 24 g carbohydrates; 5 g protein; 0 g fiber; 94 mg sodium; 74 mg potassium.



Nutrition Bonus: Selenium (16% daily value).



1 1/2 Carbohydrate Serving



Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat

Lemon Verbena Cheesecake

With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a slender slice of cheesecake make a balanced finish to a fine meal.


Ingredients


Crust

20 vanilla wafers, (see Ingredient note)

1 tablespoon canola oil

Filling

16 ounces 1% cottage cheese, (2 cups)

8 ounces reduced-fat cream cheese, (Neufchatel), cut into pieces

1 cup sugar

2 tablespoons cornstarch

2 teaspoons fresh lemon juice

1 1/2 teaspoons vanilla extract

Pinch of salt

3 large eggs, lightly beaten

2 tablespoons finely chopped fresh lemon verbena, or lemon balm (see Tip)

Topping

2 quarts fresh strawberries

2 tablespoons sugar

Lemon verbena or lemon balm sprigs for garnish
 
Preparation


1.Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.

2.To prepare crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press the crumb mixture evenly into the bottom of the prepared pan. (Rinse and dry the workbowl.)

3.To prepare filling: Process cottage cheese in the food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust.

4.Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.

5.Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.

6.To prepare topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.

7.To serve, place cheesecake on a platter and run a knife around the inside of the pan; remove pan sides. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Top each serving with strawberries and juice and garnish with another sprig of verbena (or lemon balm).

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Ingredient note: To avoid trans-fatty acids, look for brands that do not contain partially hydrogenated canola oil, such as Mi-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).

Tip: If you cannot find lemon verbena or lemon balm, use 1 tablespoon freshly grated lemon zest instead.

Nutrition

Per serving: 188 calories; 6 g fat (3 g sat, 1 g mono); 51 mg cholesterol; 27 g carbohydrates; 7 g protein; 2 g fiber; 226 mg sodium; 149 mg potassium.



2 Carbohydrate Serving



Exchanges: 1 starch, 1/2 fruit, 1 lean protein, 1 fat