This is an amazingly simple recipe for an end result that is an incredible centrepiece.
A lot of people feel there is too much effort in making their own pastry, let alone a flaky pastry, but, being a rather lazy cook myself I promise you that this one will turn you forever.
The pastry is done in a food processor in under 1 minute, it’s then pressed in to a ball and placed into the fridge till you are ready to roll it out and add the filling… See! So incredibly easy. You really can’t mess this pastry recipe up.
A couple of tips:
•Spread a thin layer (half a handful or so) of flour on the pastry after you have rolled it out, if you are using more apples than this suggested recipe, or a moister fruit or berry.
•If you want to make a savoury galette then omit the sugar and use half a whole wheat flour for added savouriness.
•When making a savoury galette, cook down your filling, particularly when using mushrooms and spinach to prevent the pastry becoming soggy.
•This pastry freezes so well that it’s worth it to double the recipe and freeze the second round.
This is such a wonderful dessert to have under your belt and so adaptable to variations, we would love to see your creations, just tag us on IG with @finding.feasts
INGREDIENTS
Pastry
190g plain flour
2 tbs white sugar
1/2 tsp salt
170g unsalted butter, straight from the fridge – cut into large cubes
1/4 cup of chilled water
Filling
3 Granny Smith apples, peeled and sliced
1/4 cup brown sugar
2 tsp cinnamon
1 tbs plain flour
1 tsp vanilla
pinch of salt
Topping
raw sugar
1 egg, beaten
After cooking glaze (optional but worth it for shiny looks)
1 tbs of a jam of your choice – my hubby’s aunt makes crabapple jelly from her trees, which works beautifully here.
2 tbs boiling water
Method
Pre heat oven 30 minutes prior to cooking to 190°C
Flaky Pastry
Place 1/4 cup of cold water in the freezer while you are getting your pastry ingredients together.
In a food processor place the dry ingredients for the pastry – the flour, white sugar and salt and give it a pulse to combine.
Add the butter and pulse till the butter is in small pieces then pour in the chilled water. It will look like couscous and if you press your finger into the flour mixture you will leave an compressed imprint.
- Important – You want little pieces of butter still visible, as this is what makes it flaky. The larger the pieces are the flakier the pastry will be.
Pour out onto a floured surface and press the mixture together to form a ball.
Roll it out to a dinner plate size and then place in the fridge on a covered baking tray to keep chilled.
Filling
Peel and slice 3 Granny Smith apples and place into a bowl.
Add the sugar, cinnamon, vanilla, flour and a pinch of salt over the apples and give it a good stir.
Assembly
Pre heat the oven if you haven’t done so – 190°C
Take the pastry from the fridge and roll out onto baking paper till it’s about 1cm in thickness in the shape of a circle. You can be as perfect or as haphazard (rustic) as you want at this, it’s going to taste amazing no matter what.
Transfer the pastry back to the baking sheet (if you pre rolled it before placing into the fridge otherwise get a baking sheet) and lay the apples down leaving a clean edge to fold the pastry over. Again as neat or rustic as you like … I’m definitely a rustic girl – tears in the pastry, irregular pastry circles, apple slices just piled on. Each is a work of art in whatever form 🙂
Fold over the edges, overlapping where you need to.
Brush on the beaten egg and then sprinkle the raw sugar over the galette, more so over the pastry edges.
Cook in the oven for about 45 minutes. It’s ready when the pastry is golden brown and the apples are tender to pierce.
Once cooked, make up your glaze if you like by mixing together the boiling water and jam and brush over the fruit.
Serve warm or at room temperature.
- 190g plain flour
- 2 tbs white sugar
- ½ tsp salt
- 170g unsalted butter, straight from the fridge – cut into large cubes
- ¼ cup of chilled water
- 3 Granny Smith apples, peeled and sliced
- ¼ cup brown sugar
- 2 tsp cinnamon
- 1 tbs plain flour
- 2 tsp vanilla
- 2 tbs melted butter
- pinch of salt
- raw sugar
- 1 egg, beaten
- 1 tbs of a jam of your choice – my hubby’s aunt makes crabapple jelly from her trees, which works beautifully here.
- 2 tbs boiling water
- Pre heat oven 30 minutes prior to cooking to 190°C
- Place ¼ cup of cold water in the freezer while you are getting your pastry ingredients together.
- In a food processor place the dry ingredients for the pastry – the flour, white sugar and salt and give it a pulse to combine.
- Add the butter and pulse till the butter is in small pieces then pour in the chilled water. It will look like couscous and if you press your finger into the flour mixture you will leave an compressed imprint.
- Important – You want little pieces of butter still visible, as this is what makes it flaky. The larger the pieces are the flakier the pastry will be.
- Pour out onto a floured surface and press the mixture together to form a ball.
- Roll it out to a dinner plate size and then place in the fridge on a covered baking tray to keep chilled.
- Peel and slice 3 Granny Smith apples and place into a bowl.
- Add the sugar, cinnamon, vanilla, flour and a pinch of salt over the apples and give it a good stir.
- Pre heat the oven if you haven’t done so – 190°C
- Take the pastry from the fridge and roll out onto baking paper till it’s about 1cm in thickness in the shape of a circle. You can be as perfect or as haphazard (rustic) as you want at this, it’s going to taste amazing no matter what.
- Transfer the pastry back to the baking sheet (if you pre rolled it before placing into the fridge otherwise get a baking sheet) and lay the apples down leaving a clean edge to fold the pastry over. Again as neat or rustic as you like … I’m definitely a rustic girl – tears in the pastry, irregular pastry circles, apple slices just piled on. Each is a work of art in whatever form 🙂
- Fold over the edges, overlapping where you need to.
- Brush on the beaten egg and then sprinkle the raw sugar over the galette, more so over the pastry edges.
- Cook in the oven for about 45 minutes. It’s ready when the pastry is golden brown and the apples are tender to pierce.
- Once cooked, make up your glaze if you like by mixing together the boiling water and jam and brush over the fruit.
- Serve warm or at room temperature.
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