One apple and honey galette recipe is all you need to make your Rosh Hashanah table perfect this year.
The Jewish holiday of Rosh Hashanah marks the beginning of the New Year on the Jewish calendar. To sweeten the New Year it is traditional to eat apples and honey and round foods which signify the annual cycle. To kick off the High Holidays, my family has a couple of big meals with friends and family and this year I am making this apple and honey galette. Apples are not only important to the Jewish New Year, but they were part of my family history long before Judaism came into my life, when I met my husband.
Growing up with apples growing all around us, they were a staple of our diet and also begged for experimenting with different recipes. This is one of my favorites and is an easy dessert to whip up before the holiday–and you only need two apples! You can really use any kind of soft cheese, but I used brie. Serve it warm or at room temperature. Bookmark this apple and honey galette recipe because you’ll be coming back to it again and again.
Ingredients for 5 servings
Store-bought pie dough (let’s keep this simple)
2 thinly sliced apples
1/2 cup brie
1 Tbsp. sugar
3 Tbsp. chopped or slivered almonds
1/2 tsp. cinnamon
A few spoonfuls of honey
1-2 Tbsp. butter
Spread the brie, sugar, almonds and cinnamon on the pie dough
After several years of working as a food photographer in New York City, Erin Gleeson moved to a cabin in the woods in California where she created The Forest Feast food blog and cookbook series which fuse her love of cooking with her own photography and watercolor paintings. Inspired by local ingredients she creates simple, mostly-vegetarian recipes that are full of fruits and vegetables. Her recipes are presented as visual diagrams that are simple to follow and are easy enough for a weeknight, yet impressive enough for a party. Erin also has a line of Forest Feast stationery and gift items which feature her artwork. She has just returned from 3 months in Europe where she did research for her 4th cookbook which will be focused on Mediterranean small plates (Abrams, Fall 2019). Follow along @theforestfeast.