Serves 8 – 10
A galette is a tart with a more rustic shortcrust pastry and fruity filling. The pastry is folded over the edges of the filling, leaving the centre uncovered. In this version half the butter in the pastry is replaced with avocado oil, ideal for baking, for a delicious taste and texture.
Ingredients
Pastry
400 ml (225 g) cake flour
30 ml (2 tbsp) soft brown sugar
1,25 ml (¼ tsp) ground mixed spice
1,25 ml (¼ tsp) ground cinnamon
60 ml (60 g) cold butter, cubed
75 ml (5 tbsp) Westfalia Lemon Flavoured Avocado Oil
5 ml (1 tsp) finely grated lemon rind
2 extra-large egg yolks
15 ml (1 tbsp) ice-cold water
Filling
15 ml (1 tbsp) Westfalia Lemon Flavoured Avocado Oil
2 large pink apples with the skin, cut into small cubes
2,5 ml (½ tsp) ground cinnamon
1,25 ml (¼ tsp) ground mixed spice or cardamom
60 ml (¼ cup) honey
5 ml (1 tsp) finely grated lemon rind
80 ml (⅓ cup) each fresh blueberries and raspberries
extra Westfalia Plain or Lemon Flavoured Avocado Oil for brushing
Method
1. Pastry: Place flour, sugar, spices and butter in a food processor. Blend until a crumbly mixture forms. (Or rub ingredients together with your fingertips.)
2. Whisk avocado oil, lemon rind, egg yolks and water together. Add to flour mixture and blend until the pastry just comes together. Take care not to overmix, as it will affect the texture once baked. (Or cut liquid into flour with the back of a knife and then gently press the pastry together with your hands.)
3. Turn pastry onto a clean work surface, shape into a ball and cover with cling wrap. Allow the pastry to rest in the fridge for 30 minutes. Preheat oven to 200 °C.
4. Filling: Meanwhile, prepare the filling. Heat oil over a medium temperature in a frying pan. Sauté apples and spices until aromatic and the apples start to soften.
5. Remove pan from the heat and gently stir in the honey, lemon rind and berries until coated in the sauce. Allow filling to cool down.
6. Carefully roll pastry out between two sheets of baking paper – this prevents it from sticking to the rolling pin. Or do it on a lightly floured work surface. Roll out to a few millimetres in thickness, and about 25 cm in diameter – this does not need to be a perfect circle.
7. Carefully lift pastry on bottom sheet of baking paper, onto a baking tray. Spoon filling in the middle of the pastry and fold the edges over the filling, keeping the middle uncovered. The pastry will overlap in places, just gently pinch together.
8. Brush pastry edges with extra oil and bake for 25 minutes or until baked through and golden brown.
9. Serve warm or at room temperature as a dessert or tea-time treat. Dollops of plain yoghurt will be delicious with the galette.
Tips
1. Use other seasonal fruit like pears, peaches, plums or apricots for their naturally sweet flavour. Frozen berries can also be used, just thaw them first.
2. Freeze egg whites to use later for other recipes, like meringues.
