When you’re serving up a showstopper, Le Creuset makes it look the part. Impress your guests with this gorgeous galette, baked in a Signature Cast Iron 30cm Shallow Casserole for a perfectly crispy base.
Ingredients
Method
Ingredients
Pastry Crust:
- 250g plain flour, plus extra for rolling
- Pinch of salt
- 125g chilled butter, cut into cube
- 50g caster sugar
- 1 egg yolk
- 2 tbsp cold water
- Or 400g ready-made shortcrust pastry
Filling:
- 4 crisp dessert apples
- 75g fresh breadcrumbs
- 25g Demerara sugar, plus 1 tbsp. for dusting
- 1 tbsp runny honey
- 1 tbsp lemon juice
- 30g melted butter, plus 10g to brush over the top
- 2 tbsp lemon juice and 1 tbsp honey to brush over the top
-
Method
-
1Preheat the oven at 190°C / 170°C Fan / Gas Mark 5 . For the pastry – place the flour and salt into a bowl, add the chilled diced butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar, add the egg yolk and water to bring the dough together into a ball using a table knife. Then wrap in cling film and rest in a cool place for 1 hour.
-
2Peel the apples, cut into quarters and remove the cores. Cut each quarter into 3 or 4 slices and reserve. Sprinkle the apples with 2-3 tsp of the lemon juice to prevent them from browning.
-
3Roll out the dough very thinly on a flour dusted worktop to a circle 38cm in diameter.
-
4Line the base and sides of a 32cm Shallow Casserole dish with the rolled-out pastry, allowing the excess to stand proud of the rim.
-
5Combine the breadcrumbs, demerara sugar, honey and melted butter, and spoon into the pastry-lined pan. Arrange the sliced fruit on top in a neat circle, starting from the centre of the Shallow Casserole and working outwards.
-
6Mix the honey with the lemon juice and brush over the top of the fruit.
-
7Wet the inside exposed edges of the pastry with a little water and fold it into the pan, gently pressing together where the pastry overlaps. This can be in 8 to 10 places and should look quite rustic.
-
8Brush the top of the turned over pastry with the melted butter and sprinkle with the extra demerara sugar.
-
9Bake the galette in the centre of the preheated oven for 30 minutes until golden brown and crisp, covering it with the casserole lid during cooking if the apples are becoming too brown.
-
10Remove the galette from the oven. Serve warm or at ambient temperature with vanilla custard, whipped cream, honey yogurt or ice cream.
Cooks Tip:
Other seasonal fruits such as apricots, plums, peaches, pears - or a combination of these - also work well. Cut fruit in half and remove any stones or core. Leave smaller fruit in half and slice any larger fruits.
As well as making a tasty filling the breadcrumb base absorbs the juice from the fruit as it cooks and prevents the pastry from becoming soggy.
