For this recipe we have used a rectangular pastry base for no other
reason than it's boring to always use a circular base! This is really an
open apple tart but galette sounds impressive.
4 to 6
COOK'S NOTES ON APPLE GALETTE This is a delicious dish similar to and open apple tart but much
lighter. The almond base compliments the apples so deliciously! The
pastry size is probably too big for most ovens so we suggest that cut it
in half and make two galettes.
Just remember to place the pastry on baking paper before adding the
Ready made puff pastry
350g / 12Żoz
3 medium sized
100g / 3Żoz
Apple or Lemon juice
Chopped mixed nuts
15g / Żoz
WHAT SPECIAL KITCHEN EQUIPMENT? Non-stick baking paper
Baking tray x 2 (45cm x 20cm or larger)
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PREPARATION Peel the apples, cut them into quarters and remove the cores. You
can peel them if you prefer but it's not necessary. Cut them into
Cut out some non-stick baking paper to the size of the baking trays.
Use a rolling pin to roll out the puff pastry to approximately 40cm x 17cm /
16in x 7in). In our case, this size is too big to fit in the oven so we cut the
pastry in half.
When rolling out the pastry make it slightly bigger than the
required size and trim up with a knife. Absolute accuracy is not essential.
For sizing the pastry we used a non-stick pastry mat placed on a table. They are ideal for this
purpose and can be cleaned in the dishwasher. They also have pre-drawn circles
so that you can get the size exactly correct.
Click here if you
would like to buy our top quality, silicone, non-stick pastry mat.
Turn on the oven now to 200░C / 400░F / Gas mark 6 to pre-heat it in
time for cooking your Apple Galette.
Before doing anything else, line the two baking trays with non-stick
baking paper and transfer the two puff pastry bases onto the baking
trays. We forgot to do this and it was very difficult to transfer the
topped pastry at a later stage!
Place the ground almonds an apple juice in a bowl and mix them together with a
Place half the almond and apple juice mixture onto each of the pastry
bases and spread it out as evenly as possible with a fork. Spread the mixture so
it doesn't go completely to the edge.
Arrange three rows of sliced apples over the almond and apple topping. Place in
the pre-heated oven for about 20 minutes. It is cooked when the pastry is a
lovely golden-brown colour.
Warm the apricot jam and then pass it through a sieve to remove any lumps. Brush
it over the top of the cooked galette and then sprinkle with the chopped nuts.
Apple galette is delicious served either hot or cold and goes well with ice
cream, custard or creme fraiche.