.%20Cutting%20the%20apple%20crosswise%20for%20a%20%E2%80%9Cstar%E2%80%9D%20shape%20in%20the%20center%20of%20each%20slice%20adds%20a%20special%20touch%2C%20but%20any%20slice%20will%20work.){kind=link}
Rustic is gorgeous—that’s never been more true than with this fall apple tart. We save on saturated fat and make the whole-grain crust even tenderer by swapping in low-fat yogurt for some of the butter. Make the crust a day ahead and refrigerate, or a couple weeks ahead and freeze (just remember to thaw completely before rolling). Cutting the apple crosswise for a “star” shape in the center of each slice adds a special touch, but any slice will work. Vanilla bean paste is made from the interior of vanilla bean pods; you can substitute the scraped seeds from one 2-inch vanilla bean pod, or 1 teaspoon vanilla extract.
How to Make It
Combine 3/4 cup all-purpose flour, whole-wheat flour, granulated sugar, and 1/2 teaspoon salt in the bowl of a food processor; pulse 3 to 4 times to combine. Add butter; pulse 8 to 10 times or until mixture resembles coarse meal. Add milk and 1/4 cup yogurt; pulse 20 times or until pea-size lumps form and dough begins to pull away from the sides of the bowl. Turn dough out onto a work surface; shape into a 6-inch disk. Cover with plastic wrap; refrigerate 2 hours or overnight.
Preheat oven to 425°F.
Combine remaining 2 tablespoons all-purpose flour, 1/4 teaspoon salt, brown sugar, juice, vanilla extract, cinnamon, nutmeg, ginger, and apples in a large bowl; toss to coat.
Unwrap dough; place on a large piece of lightly floured parchment paper. Roll dough to a 15-inch circle. Place parchment paper with dough on a baking sheet. Spoon apple mixture onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Brush edges of dough with egg white. Bake at 425°F for 25 minutes or until crust is golden brown. Let stand at room temperature 30 minutes. Cut into 8 wedges.
Combine remaining 1/4 teaspoon salt, remaining 1/2 cup yogurt, and vanilla bean paste in a bowl, stirring with a whisk. Serve with galette.