What the heck is cardamom? I know. The first time I saw the word, I was like CardaWHET? Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. I know you're still looking at the screen like I'm speaking alien so let's explain the profile.
Cardamom has a complex flavor. It's citrusy, minty, spicy, and herbal all at the same time, and it's highly fragrant, too. It is a nice complement to cinnamon, allspice, nutmeg, cloves, and ginger, so you'll often see it used in conjunction with these spices. Like this apple pie!
The first time I had cardamom was in March of this year while I was in London. I had a cardamom bun and at first glance, they were pretty unassuming. But baby! That flavor! I tried to keep it cute and not scarf the entire thing down, but it was tough. The thing is magical. So for the past 2 months, I've been OBSESSED with finding and using cardamom. And by obsessed, I mean just ruminating over the buns and reading 3,405,208 recipes including cardamom. I found the spice in Fresh Market and that was a wrap. IT WAS TIME.
On to the second part of "What Macarra running on with today?" is "What Is A Galette?". Galette is really just a much simpler way to enjoy an apple pie. Think of an Apple Galette as Apple Pie’s hippy, trendy, globetrotting cousin who just always shows up looking really great at the family reunions but you can tell she didn’t have to try. Meanwhile poor Apple Pie spent 2 days getting ready and still looks less than next to her. LOL. Galettes are honestly just a much more rustic apple pie that appears to have taken you forever to prepare. You just look like your life is REALLY together when you show up to a party with one in your hand.
You can make any kind of galette, really. Pear (definitely trying this next), strawberry, blueberry ... the possibilities are endless.
Let's get on with the show.
As per usual, have all of your items on hand and ready to go so there's no missing of any ingredient. God forbid you forget the salt - eek!
If you don't have ice on hand, throw the water in the freezer for 15 minutes and you're good to go.
When you're cutting the butter into the flour, try your best to not use your hands. The warmth in your hands is going to warm the butter up and this is going to take away from the flakiness we're looking for. If you don't have a party cutter, all good. Use forks!
You can easily omit the cardamom for this recipe. If you wanna go heavier on the cinnamon or nutmeg, feel free! Adding ginger is also a really great touch. I love a good flavorful filling and the first time I made this galette, I used 1 teaspoon of cardamom and a 1/4 teaspoon of nutmeg. Second time around I bumped it up to 2 teaspoons of cardamom and 3/4 teaspoons of nutmeg. LOVED IT.
DO. NOT. OVERBAKE. 35 minutes is sufficient. Any longer, and you may have a shortbread on your hands.
Do not skimp on the time you keep the dough in the refrigerator. Overnight is really best. Remember cold butter hitting that really hot oven creates the flakiness you're looking for. Don't bake it warm. If you find the dough a little warm after handling it, pop it in the freezer for 20 minutes before baking it.