Apple Galette
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 more impressive.
350g / 12½oz Ready made puff pastry
3 medium sized Eating apples
100g / 3½oz Ground almonds
3 tablespoons Apple or Lemon juice
3 tablespoons Apricot jam
2 tablespoons Clear honey
15g / ½oz Chopped mixed nuts
PREPARATION TIME: 25 minutesNon-stick baking paper
Baking tray x 2 (45cm x 20cm or larger)
Rolling pin.
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 thin slices.
Cut out some non-stick baking paper to the size of the baking trays.
This is a delicious dish similar to an open apple tart but much lighter. The almond base compliments the apples so deliciously!
The full amount of the ready made pastry is probably too big for most ovens so we suggest that you cut it in half and make two galettes if you don't want to waste pastry.
Just remember to place the pastry on baking paper before adding the filling.
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.
Puff Pastry rolled out
Turn on the oven now to Fan 180°C / 200°C / 400°F / Gas mark 6 to pre-heat it in time for cooking your Apple Galette.
Next, 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 and apple juice in a bowl and mix them together with a fork.
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.
Galette nearly ready for baking
Arrange three rows of sliced apples over the almond and apple juice topping. Place in the pre-heated oven for about 20 minutes. The galette is cooked when the pastry is a lovely golden-brown colour.
Sliced apple topping on galette
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.
Apple Galette