Description
Move over apple pie! This crispy, cinnamony whole wheat galette is unfussy, simple deliciousness.
Ingredients
Units
For The Pastry
- 130g cake flour
- 130g whole wheat flour
- 1/2 tsp salt
- 225 g salted butter, cut into cubes
- 115g sour cream
For The Filling
- 3 large apples, peeled, cored and thinly sliced
- 1tsp lemon juice.
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 cup brown sugar + 1 Tbsp for glazing the pastry
- 1 Tbsp cornflour
- 1 beaten egg or milk for glazing the pastry
- 1 Tbsp apricot jam, or sugar syrup for glazing the fruit (optional)
Instructions
- Take the butter out of the fridge and cut it into cubes.
- In a mixing bowl add the flour and salt. Add the butter to the flour, and using your fingers smush the butter and flour together, leaving large buttery flakes.*
- Add the sour cream to the mixture, mixing everything together with a spoon initially, and then your hands, until the mixture is well incorporated. Shape the pastry into two balls using your hands. Press the balls into flat disks, wrap the disk in baking paper and place them in the fridge for an hour to rest. This can be done in advance. You will only need one pastry disk for this recipe, you can freeze the other for another time.
- When the pastry has rested for 20 minutes, peel the apples, cut out the core, and thinly slice them into half-moons. Toss the apples with lemon juice to prevent them from turning brown. Add the cinnamon, vanilla, corn flour and sugar and toss everything together.
- Heat the oven to 180C.
- Remove one of your pastries from the fridge. To roll out the pastry, scatter flour over a work surface, place the pastry on top and roll out the pastry into a circle roughly 40cm across.
- Roll the pastry around the rolling pin and transfer it onto the baking sheet lined with baking paper. Press a dinner plate into the middle of the pastry to form a light circular indent to help guide you as you build your galette.
- Add your apples on top of the pastry into the circular indent. Fold in the border of pastry outside the circle to partially enclose the apple filling.
- Using a pastry brush, brush the pastry with the beaten egg. Sprinkle the remaining tablespoon of sugar over the pastry and the apples.
- Pop the galette into the oven and bake for 30-40 minutes or until the pastry is golden, and the apples are cooked.
- Optional: Glaze the apples. Once cooked microwave the smooth apricot jam until runny. Brush the warm jam over the apples of a pretty, shiny finish.
- Serve warm, with cream, custard or ice cream.
Notes
*Chef Tip: If your kitchen is warm and your butter starts to feel very soft at this stage, simply pop it into the freezer for 10 minutes. This will firm up the butter and help with the final texture of the pastry.
- Prep Time: 20 Minutes
- Resting Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 Galette
- Calories: 3288.25kcal
- Sugar: 106.66g
- Sodium: 2726.45mg
- Fat: 213.5g
- Saturated Fat: 129.48g
- Unsaturated Fat: 65.59g
- Trans Fat: 8.31g
- Carbohydrates: 329.13g
- Fiber: 28.43g
- Protein: 35.57g
- Cholesterol: 715.28mg