French Apple Galette

This week we are again turning to pudding (what is it about the colder weather that makes comfort food so …comforting?). This recipe is for a traditional French galette, which is a term for a single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling.

Ingredients:

Pastry
1 ¼ cups plain flour
1 tbsp sugar
¼ tsp salt
8 tablespoons unsalted butter, cubed and chilled
1 tablespoon apple cider vinegar
¼ cup cold water
1 egg, beaten, for brushing
1 tablespoon raw sugar, for sprinkling

Filling
700gms granny smith apple, peeled, cored and sliced
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅓ cup sugar
1 tablespoon unsalted butter

Method

1. Make the pastry: In a medium bowl, combine the flour, sugar, and salt. Mix with a fork.

2. Add the butter and work into the flour with a fork until only pea-size lumps remain.

3. Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the cold water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.

4. Meanwhile, make the apple filling: In a large saucepan over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 5-10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.

5. Preheat the oven to 220°C. Line a baking sheet with baking paper.

6. On a lightly floured surface, roll out the dough into a round that is about 3 mm thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.

7. Spoon the apple filling into the centre of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.

8. Bake the galette for 25 minutes, until the crust is golden brown.

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• Food