I’m back from Italy, mostly recovered from jet lag, and ready for football season and tailgate parties!! If you’ve never tailgated, you’ve missed an opportunity to go tribal, American style.
Tailgating is a ritual repeated every September as fans come together in asphalt parking lots across the country a few hours before kickoff. They pile out of station wagons, SUVs, and hatchbacks to set up mini-living rooms behind their cars, complete with folding chairs, tables, grills, and makeshift bars. The air is suddenly thick with the smell of ribs, burgers, and brats cooking. Sometimes, generations of families set up ‘house’ in the same area of the parking lot year after year, forming neighborhoods as they share food – sometimes bartering a couple of chicken legs for some wine, and swap stories.
I can’t help but wonder if this is was what it was like to be part of a tribe thousands of years ago. People wearing similar colors to identify themselves as part of a common group, some wearing crazy outfits like huge blocks of cheese on their heads, bonding over memories of past battles (football games). (Okay, maybe not the blocks of cheese, but you get my point.)
I know. I can hear some of you saying “Geez, Susan, it’s just a football party.” But as someone who understands almost nothing about football, I say tailgating is less about football than it is a type of community building that personifies American culture. It’s part carnival, part festival, part ritual, part family reunion, part tribal, and completely about people coming together over food, a six-pack of beer, hot cider, or a bottle of wine. Gallo wine.
Just in time for football season, Gallo Family Vineyards is introducing these great little mini bottles of their wines, perfect for any tailgating party, whether it’s in a stadium parking lot or the comfort of your own home. If you need some help finding your closest store, use their handy store locator. It will steer you to the right place. The Gallo folks will also steer you right with tons of ideas for any kind of celebration ranging from recommendations on wine to food to entertaining, so be sure to follow them on Facebook, Twitter, Instagram, and YouTube!
Assembly of the galette before sliding it into the oven.
I confess, I’m more prone to tailgating at home these days in our living room, and chose to bring a finger food form of apple pie to our party at #SundaySupper this week because both tailgating and apple pies are classic American traditions. And finger food is perfect for any festive occasion with lots of people. This apple pie is a cross between a galette and crostini that you can make ahead and throw into the cooler before heading to the car. It pairs perfectly with Gallo’s Moscato.
Double Crusted Apple Pie Galette
Ingredients
Crust
- 13 ounces all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 2 sticks unsalted butter sliced into 1 Tbsp pats, well-chilled
- 6 ounces cream cheese well-chilled
- 3 Tbsp ice water
- 3 Tbsp apple cider vinegar
- 1 Tbsp melted butter
- Turbinado sugar
Filling
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp honey
- 3 apples peeled, cored and finely chopped (about 4 cups)
- 1/4 tsp kosher salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/2 tsp lemon juice
- 1/4 cup golden raisins
- 2 Tbsp cream cheese
Instructions
Crust
- Note: I use a food processor to make my pie and galette crusts. If you choose to do the same, the biggest thing to remember is to not over-process, as this toughens the crust when baked.
- Combine the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Give it a whirl to disperse the baking powder and salt through the flour.
- Add the butter and cream cheese all at once. Pulse a bunch of times until the butter is pea-sized.
- Add the ice water and vinegar all at once and pulse until it starts to pull together as a dough. This should only take 8 - 10 pulses. It won't be a solid dough yet.
- Spill it out onto a lightly floured countertop and smear the dough 3 times using the heel of your hand. Divide into four equal pieces, and shape into four disks. Wrap in wax paper and chill for at least 30 minutes.
- Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Roll out each disk of dough between two pieces of wax paper. If the disks become sticky from the butter or cream cheese, sprinkle a little flour on top of the dough and replace the wax paper. Place two disks on the parchment paper lined baking sheet, and spread 1 cup of Filling (recipe below) on each of them. Cover them with the other disks, pinch the edges together to form a seal, and gently fold the edges up. Cut a few slits on the edges of the galettes to allow steam to be released during cooking.
- Carve a pattern with a sharp knife on the tops of the galettes if you want, and then baste them with butter and sprinkle a little turbinado raw sugar on top.
- Bake for 20 - 25 minutes, or until the crusts are well-browned. Allow to cool slightly before slicing.
Filling
- Melt the butter and honey together in a heavy bottomed pot over medium heat, and add the apples, salt and spices, lemon juice, and raisins. Sauté until the apples are softened, about 20 minutes. Pour into a bowl, stir in the cream cheese until melted, and chill for 30 minutes.
Cynthia @ Whole Food | Real Families says
Look at that flaky crust!!! I am all over this recipe!
Suzanne says
The galette looks delicious Susan and I love the addition of cream cheese to the filling. I have never tried a double crust galette must give that try.
Nichole says
This looks so good! Esp with moscato!
cathy branciaroli says
I just love apple desserts in the fall — great idea!
Mary Ellen Seavey says
Yummy! going to try this soon. It looks so good….
Thalia @ butter and brioche says
I never have seen a double crusted galette before… what a cool idea!
Janis says
Going to try this recipe! Looks good!
Thank you
Jen says
Love the double crust! Makes it super easy to eat! Great recipe!
Sarah Ozimek says
The crust is the best part, so I’m loving that this galette has extra crust!
Dorothy at Shockingly Delicious says
I’ll bring the deviled eggs, you bring that dessert, and we’ll call it a meal! I’ll go to any home tailgating party you throw!
Cynthia L says
Love the thought of the early humans with a cheese head I also love this recipe. I have made galettes before, but never a double crusted one. It is on my list of things to make.
Marion@LifeTastesGood says
I agree! Tailgating is more about getting together over great food with the football game being a nice bonus like the icing on the cake 🙂 or the crust on this galette! Any apple dessert is a win in my book and this one looks fantastic!!
Serena | Serena Bakes Simply From Scratch says
I am absolutely in love with this! Perfect for a party!
Constance | CosmopolitanCornbread.com says
Mmmm….this looks delicious!!!
Bobbi from Bobbi's Kozy Kitchen says
I have got to make this soon!!
Laura Dembowski says
What a gorgeous and fun spin on apple pie!!! Maybe they were wearing blocks of cheese years ago … That tradition had to come from somewhere 🙂
laurasmess says
Ohhhh my golly. I WANT. Seriously, this looks delicious! Love the wine pairing for Sunday Supper too. We have a football grand final coming up this weekend and all these snacky suggestions are calling my name xx