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11
pinch table salt
3 tablespoons cinnamon sugar
Preheat the Cuisinart
™
Pizza Oven, fitted
with the pizza stone, for 30 minutes.
If using frozen puff pastry, thaw the
dough according to the package’s
instructions, on a piece of parchment.
While dough is thawing, thinly slice each
apple horizontally (this is done best by
using a Cuisinart
®
Food Processor fitted
with the 4mm slicing attachment). Place
the apple slices in a bowl and gently toss
with the lemon juice and vanilla extract.
Once the puff pastry has thawed, cut into
an 11-inch disc. Leaving a 2-inch border,
fan the apples on top of the dough in a
circular fashion.
Using a fork, mix the egg, yolk and salt
together to make an egg wash. Lightly
brush the egg wash on the 10-inch
border of the dough. Fold the edge of the
dough on top of the apples, making
pleats as you go along. Lightly brush the
egg wash on the pleated edge. Sprinkle
the cinnamon sugar over the apples.
Bake in the preheated pizza oven for
about 25 minutes, until the puff pastry is
well browned.
Using the pizza peel, remove the galette
from the oven. Let cool for 5 minutes
before serving.
Nutritional information per serving:
Calories 135 (38% from fat) • carb. 20g • pro. 2g
• fat 6g • sat. fat 1g • chol. 9mg • sod. 94mg
• calc. 7mg • fiber 2g
Raspberry Jam
Crostata
Makes one 9 x 7-inch tart
1 cup unbleached, all-purpose
flour
1 tablespoon granulated sugar
¼ teaspoon table salt
6 tablespoons unsalted butter,
cubed
1 large egg yolk
½ tablespoon cold water
½ teaspoon lemon zest
½ teaspoon orange zest
¼ teaspoon vanilla extract
12 ounces raspberry jam
In the work bowl of a Cuisinart
®
Food
Processor fitted with the metal blade,
process the flour, sugar and salt for 10
seconds. Add the butter and process until
combined. With the machine running, add
the yolk and process until incorporated.
Add the water, zests and vanilla; pulse
3 to 4 times, until combined.
Form dough into a flat square. Wrap in
plastic; chill in refrigerator for about 30
minutes.
Preheat the Cuisinart
™
Pizza Oven, fitted
with the pizza stone, for 30 minutes.
Once the dough has been properly
chilled, roll it out into a 10 x 8-inch
rectangle on top of a piece of parchment.
Spread the raspberry jam in a thin layer,
leaving a 1-inch border. Carefully fold
over the edges of dough. Using a fork,
press down the edges of the dough on
top of the jam.
Bake in the preheated pizza oven for
about 25 minutes, or until the dough is
well browned.
Using the pizza peel, remove the crostata
from the oven. Let cool 5 minutes before
serving.
Nutritional information per serving:
Calories 162 (34% from fat) • carb. 26g • pro. 2g
• fat 6g • sat. fat 4g • chol. 33mg • sod. 53mg
• calc. 10mg • fiber 0g
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