HAPPY NEW YEAR! Today is the start of the Jewish New Year. Very similar to secular New Year’s, except with less cheap champagne and more apples and honey. But equally as fun! Much like every Jewish holiday, there are customs and symbols for the day. On Rosh Hashanah we typically eat pomegranates, dates, beets, and the most popular apples and honey. This tradition comes from the practice of eating sweet foods for a sweet new year.
Well I don’t know about you, but I want my year to be a little sweet and also a little spicy too. So I added green chilies to my rustic Green Chili Apple and Honey Galette. I live in Texas after all! The result is a slightly savory tart ideal for ringing in 5774. L’shanah tova!
Green Chili Apple and Honey Galette
- For crust: makes two, but you will only need one
- 2 cups all-purpose flour plus more for dusting
- 1 ½ tsp sugar
- ½ tsp salt
- 1 cup cold butter cut into chunks
- ¼ cup ice water
- For filling:
- 3 cups granny smith apples peeled, and cut into ¼ inch slices
- Juice from 1 lemon
- 2 tbsp white sugar plus more for sprinkling
- ½ tsp nutmeg
- 2 tbsp fresh rosemary minced
- 2 tbsp green chili Anaheim, poblano, hatch, jalapeno, depending on how spicy you like it, diced
- 2 tbsp honey
- 1 egg
- To make the crust, combine the flour, sugar, salt and butter in a food processor and pulse until butter breaks up into pieces. Then stream in water with the food processer running until the dough just forms together.
- Transfer the mixture to a counter dusted with flour and knead into a disc. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
- When ready to bake, pre-heat oven to 400 degrees F. Combine the apple slices with the lemon juice, white sugar, nutmeg, and rosemary. Mix and drain on paper towels so the crust doesn’t get soggy.
- Roll chilled dough into a circle with a 12-inch diameter on a floured surface. Transfer to a parchment lined cookie sheet. Arrange the apple slices in a circle layer around the dough making sure to leave a 1-2 inch border.
- Sprinkle with chili pieces and drizzle with honey.
- Fold dough over apples and brush with egg wash and sprinkle with more sugar.
- Bake for 30-40 minutes until browned. Transfer to a rack to cool. Serve warm or at room temperature.
This recipe originally appeared on The Jewish Week!