Galettes come in a variety of flavours, textures and sizes and are known for their rustic appearance.
Unlike other cakes and tarts, French galettes don’t need a tin and are roughly folded to create a golden, crunchy crust.
There are many different types of galettes such as Breton galettes, which are savoury buckwheat flour pancakes, and galette des rois, which is a classic, buttery puff pastry filled with delicious almond cream.
An apple galette is similar to an apple pie and an apple tart but with a more rustic appearance.
Served with cream and ice cream, this can make a hearty dessert, especially after a Sunday roast.
To make an apple galette, you need some ready-made puff pastry, some apples, cinnamon and brown sugar.
However, you could easily make a galette using other fillings such as pears, peaches, other fruits and savoury flavours such as caramelised onion, beetroot and butternut squash.
The recipe I loosely followed was from Sherly Sarkizzadeh aka @thehealthyishfood on Instagram. She makes lots of different flavoured galettes including peach and blueberry and peach, almond and pistachio.
The most important aspect of this recipe is slicing the apples. The way the apples are sliced and how they’re placed on the pastry is entirely up to you.
Floral shapes, rows and patterns could easily be made to make your galette look really impressive in the centre of the dinner table.
Ingredients:
- One packet of ready-made puff pastry
- Two apples
- Cinnamon (to taste)
- Two tbsps brown sugar
- Egg (for optional egg wash)
Method:
Firstly, preheat your oven to 400°F (204°C). Place your puff pastry on a sheet of baking paper on a baking tray. The size of your pastry is entirely up to you. If you’ve got lots of guests, use all the pastry and chop up more apples.
Next, slice your apples into thin slices. The thinner the slices, the better.
Then, place your apple slices in your desired position on the pastry. This is when cooks can get creative with the pattern.
Once the fruit is positioned on the pastry, sprinkle on the brown sugar and cinnamon before roughly folding the edges of the pastry over the filling, overlapping the dough when necessary. Press down on the pastry to seal the edges.
Whisk an egg in a cup to make an egg wash. Brush the pastry edges with the egg wash before sprinkling on more sugar.
Put your galette in the oven for 30 to 40 minutes. Your galette will be done once it’s golden brown, crisp underneath and the apples are cooked through.
Serve with a dollop of cream or ice cream and a drizzle of caramel sauce for an indulgent pudding.
