Galette is a term used in French cuisine to designate various types of flat round or freeform tarts. The base being usually shortcrust pastry and the filling being any fruit.
I make galettes with apple, banana and strawberry but you can also use other fruits like peaches, plums etc… It is a very rustic tart and each one is unique. I recently came up with a caramelised banana galette which I’ll post very soon. 🙂
I just made this wreath of leaves and petals around the plate to make it look you know…. Different? 🙂
Ingredients: (Makes 2 galettes)
- Shortcrust pastry- 1/2 of this Shortcrust pastry recipe (Click on highlighted term for recipe)
- Apples- 2 (small to slightly medium size); sliced
- Cinnamon- a pinch
- Milk- to brush
- Honey- 2 tablespoons
- Caster sugar- 2 teaspoons
Preheat oven to 200° C.
1) Divide the pastry into two (This is for 2 galettes). Place the dough over a parchment paper and cover the top with another parchment paper. This will prevent sticking and will minimise the effort. Roll the dough into a rough circular shape of about 1/4 inch thickness. Remove the top parchment paper.
2) Place the half of the sliced apples (Reserving other half for the next galette) towards the centre in a circular form overlapping the edges to give the look of a flower.
3) Drizzle half of the honey (reserving the other half for the other galette) over the apples, evenly.
4) Sprinkle half of the sugar over one galette and reserve the rest of the other. Sprinkle a pinch of cinnamon.
5) Gently fold the edges over the edge of the sliced apples. Repeat this process using the remaining half of the ingredients for the 2nd galette.
6) Brush the pastry with milk. Place the galette which is still on the bottom parchment paper over your baking tray (with the parchment paper).
7) Bake in the preheated oven for 20-25 minutes or until the base is crisp and golden brown and the apples have caramelised. If the base is not crisp, keep it for a bit longer but make sure you keep an eye on it.
Serve slightly warm with good quality vanilla ice-cream or whipped cream. 🙂