Rustic Apple Galette
Karen Burns-Booth is a food writer and blogger, who loves seasonal, organic and thrifty food.
"A delightfully rustic open-faced tart/pie that is quick and easy to make with ready-made and ready-rolled pastry; use crisp eating apples as they will retain their shape, as Bramley or cooking apples will not. Perfect as an autumn dessert or for the school or office lunch box."
- 185g ready-made ready rolled organic pastry (I used Dorset Pastry, Shortcrust)
- 3 to 4 crisp eating apples
- 2 tablespoons caster sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apricot jam, sieved and heated up with a little water
- Demerara sugar, to sprinkle
- Pre-heat oven to 200°C/400°F/Gas Mark 6 and line and/or grease a large baking sheet or pizza tray.
- Lay the ready-rolled pastry on the lined baking sheet.
- Cut the apples into quarters, and then core them - no need to peel them. Cut them into thin slices and then arrange them in a concentric circle about 2.5cms (1") inside the edge of the pastry. Sprinkle over a little ground cinnamon.
- Bring the edges of the pastry up and in and pleat the pastry like a big crust all the way around the apples, see photo, so you have a large, round open faced pie.
- Sprinkle the caster sugar over the top and bake in the pre-heated oven for 20 to 25 minutes, or until the pastry is brown and crisp and the apples are soft and yet still retain their shape. Brush the warmed apricot jam over the apples to glaze them, whilst the galette is still warm.
- Sprinkle the Demerara sugar over the top and allow to cool slightly before serving cut in to wedges, with cream, ice cream or crème fraiche.
- NB: If you cannot source any ready-made and ready rolled organic pastry, use organic flour and butter to make your own pastry, 6ozs (175g) will be sufficient.