Sunday, 5 December 2010

Galette aux pommes (Apple galette)

I do realize its been over 2 month since my last post. Work has gotten the better of me lately... This weekend I got back into the kitchen with a vengeance! I made chicken cordon bleu on Friday for dinner (no pictures unfortunately as we were hungry!), linzer cookie dough on Saturday (stored in the freezer in advance preparation of some christmas cookie baking coming up), and a galette aux pommes for tea on Sunday which I'm sharing with you here.



I love how free form galettes can be. It can be made with a variety of fruits or fruit compote and in almost any shape one prefers. There are also both sweet and savory versions. To keep it as a light snack I made this one without any cream filling.



Recipe below adapted from Australian weekly's "Pies & Tarts"

Ingredients:
- 300g pâte feuilletée
- 2 large apples
- 1 tbsp lemon juice
- 1/2 tbsp caster sugar
- 30g butter, chopped
- 1 tbsp fruit glaze (or apricot jam)

Method:
Preheat oven to 240 C.
Roll puff pastry into shape of your choice on a lightly floured surface till around 3mm thick. Place onto oven tray and turn edges in around 1.5cm, pressing down lightly. Set pastry aside. Remove core from apples and slice them into thin pieces. Toss apple slices in lemon juice. Arrange apple slices on pastry. Sprinkle sugar over apple slices and dot with half the butter.
Reduce oven to 190C, place galette in oven and bake for 20 minutes. Dot with remaining butter and bake for a further 25 - 30 minutes until browned.
Brush hot galette with warmed fruit glaze (or apricot jam that has been warmed and sieved).
If desired, serve warm with ice cream.


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