"Le" Galette

#easyfrenchdessert #stressedspellbackwards #quickrecipe

I don’t speak French as you would have guessed if you do but making this recipe reminded me of all Delboy's attempt at French. Like that time he asked what Duck a l'orange is in French.

I like this recipe because it appeals to my lazy-no-fuss baker side. There's no need to get the pastry tin out or worry about the pastry bursting - you just pack all your filling in and fold around. It couldn't be simpler! That and it was the perfect thing to cook when some of my friends turned up without warning. I did have to make some changes as the friends I was entertaining are vegans.

While we are talking about veganism, I wasn't sure apple is vegan but they all assured me it is although there's a bit of a debate but not enough to stop eating apples. That worked for me!

The original recipe called for peaches but as peaches aren't in season, I chose to use an apple. I hoped it wouldn't ruin the idea of it in my head and it didn't disappoint. What's more, my friend Andy and his wife liked it.

I know Granny Smith is the go to choice for baking but cooking will be boring if we don't play about. Thanks to that, I used a mix of pink lady and Jazz apples.

Since I'm a huge fan of apples, I let the spirit of my ancestors guide the number of apples I used. I enjoyed eating the leftovers too - apples and cinnamon is now a new snack for me.

As I was feeling energetic when I made this, I didn't use a mixer, but you can. The guide of freezing up to one month is strictly my own preference. I'm aware you can freeze up to 2-3 months (my mother does).

Ingredient

Dough

230g plain flour, some more for dusting the surface

70g granulated sugar

1/4 teaspoon salt

125g cold butter

50ml ice cold water, have a spoon ready

Filling

6 large apples, cored, peeled and sliced

50g light brown sugar

Juice of 1 ½ lemon or 1 1/2 tablespoon of apple cider vinegar – to keep the apples from browning

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Method:

Dough:

Cut the cold butter into cubes and work into the flour until it looks crumb like.

Add water one spoonful at a time – this is to ensure it doesn’t go runny. Stop once it’s firm but not dry.

Flour the surface and knead gently for about 5 mins.

Roll into a ball, cover in cling film and refrigerate for 45mins – you can also freeze for up to 1 month

Filling:

Mix all ingredient ensuring the apples are coated. Cover and refrigerate.

1. When the dough is ready, pre-heat the oven to 190°C

2. Lightly flour the surface and roll the dough into a circle. Do not over-stretch, it needs to be thick enough to take the filling without coming apart

3. Leave about 5-7cm from the edge of the dough – or lightly press a small mixing bowl into the centre of the circle to give you an indication of where to stop filling

4. Draining excess juice from the apples, pack into the centre

5. Carefully fold the edges over filling and egg wash

6. Transfer to a tray lined with baking sheet and bake for about 30-40 mins