I will admit, I had to look up what a Gallette is. I discovered that a gallette is a rustic Italian dessert made with a freeform crust and filled with fruit.

The contributor of this recipe reduced calories by using a sweet variety of apple, honey crisp, to avoid needing added sugar. The apples were saute’d in low-fat butter. Butter-flavored spray was used between layers of phyllo dough, and the garnish is a prepared sugar-free whipped heavy cream.
The rum used is a white, light rum, also a calorie-saver!

Tink

*When I dream, I cook and bake like an artist!*

Rustic Currant Apple Gallette

INGREDIENTS
1 1/2 tablespoons currants, divided
5 tablespoons white light rum, divided
2 medium-sized Honey Crisp apples, peeled, cored and cut into 1/4 inch thick slices
2 tablespoons light, reduced-fat butter or buttermilk-based spread
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Crust:
6 sheets phyllo dough, thawed if frozen, eight inches in diameter
non-stick butter-flavored cooking spray
Garnish:
Spritz of prepared sugar-free whipped heavy cream
mint leaves

INSTRUCTIONS
Preheat oven to 375 degrees F.
STEP 1 – Soak the currants in 2 tablespoons of the rum; set aside.
STEP 2 – Prepare the apples and heat the low-fat butter in a small skillet over medium heat; saute the apples until just beginning to soften, about 5 minutes.
STEP 3 – Add the cinnamon, nutmeg and rum and saute another 3 minutes. Set aside.

Crust:
STEP 1 – Take an 8 inch pie plate or the inside of an 8 inch springform pan and set it on top of the 6 slices of phyllo dough.
STEP 2 – With a sharp knife, trace the diameter and remove the excess dough.
STEP 3 – Cover the dough, which is now 8 inches in diameter, with a piece of plastic wrap and then a wet towel to keep from drying out.
STEP 4 – Put a sheet of parchment paper on a baking sheet and place the first sheet of phyllo dough in the center.
STEP 5 – Spray it with the butter-flavored cooking spray. Do this with the remaining pieces of phyllo dough until all six are piled onto the baking sheet.

Filling:
STEP 1 – Leaving a 1/2 inch-3/4 inch area around the outside of the phyllo dough circles, place the apple mixture into the center of the dough.
STEP 2 – Take half of the currants which have been soaked in the rum and sprinkle them over the apple mixture.
STEP 3 – Fold the gallette crust twice to form a rim around the apple mixture.
STEP 4 – Bake 25 minutes or until the crust is just beginning to brown. Cool.
STEP 5 – When ready to serve, divide the gallette in half, placing each half on a dessert plate.
STEP 6 – Spritz each half lightly with the prepared cream, sprinkle on the remaining currants and add sprigs of mint leaves.