Quince and Apple Galette Recipe

For the Baked Quince

1. Preheat the oven to 150 ºC (300 ºF). Pour into a baking dish the sugar, water, lemon, vanilla, and the quince cut into 1.30 cm (1/2-inch) slices.
2. As the slices are cut, put them in the baking dish. When all the slices have been added, stir well to be sure they are all coated with the lemony sugar water.
3. Cover tightly with foil or a lid, and bake until tender and rosy, about 1 hour and 30 minutes. Leave the fruit in its syrup to cool.

For the Galette Dough

1. In a large bowl combine the flour, sugar, and salt.
2. Add the butter to the flour mixture and toss to coat. Press the pieces of butter with your thumb and forefinger one by one to flatten them. When all the pieces of butter are flattened, drizzle in half the water, mixing all the while with your fingers spread and curved slightly, raking the dry mix from the bottom to the top to evenly incorporate the water.
3. Continue mixing until the dough starts to come together, breaking apart any large clumps as you go. Resist the urge to squeeze or press the dough together, as this will activate the gluten in the flour and can make the dough tough.
4. After the water is incorporated if there is unincorporated flour, drizzle water over, 1 tablespoon at a time. Divide the dough in half, roll each part gently into a rough ball, and wrap each ball in plastic wrap. Compress each ball, and then flatten and smooth them into disks. Press in any outstanding dry areas or butter into the dough, as they may create a hole in the galette as it bakes. Let the dough rest refrigerated for 1 hour or longer.

For the Quince and Apple Galette

1. Preheat the oven to 200 ºC (400 ºF).
2. On a lightly floured surface, roll out the dough into a 35 cm (14-inch) circle. Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper and set in the refrigerator to chill.
3. Peel, quarter, core, and slice 0.6 cm (1/4 inch) the apples.
4. Take the dough out of the refrigerator and lay apple slices end to end in a circle around the circumference, leaving a 4 cm (1 1/2-inch) border. Arrange the remaining apple slices within this circle adding a slice of quince after every 7 or so apple slices. If you need more quince slices, drain and cut a few more.
5. For a more rustic look, fold the edges of the dough over the apple slices toward the center. For a more composed look, twist the dough edge over itself toward the center, creating a rope pattern, pinching the beginning turn and the final turn together.
6. Sprinkle the apples with 15 to 30 g (1 to 2 tablespoons) sugar. Brush the crust with 30 g (2 tablespoons) melted butter, drizzling any remaining butter over the apple and quince slices. Sprinkle the crust with 23 g (1 1/2 tablespoons) sugar.
7. Bake on the bottom rack of the oven for 45 to 50 minutes, until the crust is golden brown on the bottom. Slide off the pan and cool on a rack.
8. Brush the fruit with a bit of quince syrup for a little shine and quince flavor. Serve warm or at room temperature.