Apple Galette

On the weekends we eat galette! When I was younger I used to make galettes with my father on Sundays. Sometimes they were savoury filled with pears and goat cheese, other times with something more simple, apples and cinnamon or a blackberry filling. The success for a good galette, however, is to use French butter in the rough puff crust – a crucial ingredient according to my father, as it gives the crust an extra flaky texture and buttery flavour.

• 250 grams flour
• 1 teaspoon  salt
• 170 grams cold unsalted French butter cubed
• 1 tablespoon cold water
• Apples
• 1 tsp. Cinamon
• 3 tbsp. , packed brown sugar
• Juice of 1/2 lemon
• Pinch of salt
• 1 egg

1. In a bowl of a food processor, place flour and salt; pulse until combined. Add cold butter and pulse until the mixture is crumbly. With processor running, add ice water, 1 tablespoon at a time, just until the dough comes together. Turn out dough, and shape it into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat oven to 200°C. Line a pan with baking paper.
3. On a lightly floured surface, roll dough into a 14-inch circle, about ¼ inch thick. Transfer to prepared pan.
4. Combine sliced apples, brown sugar, lemon juice, cinnamon, and a pinch of salt in a large bowl. Gently fold to coat apples.
5. Arrange apple slices on top of the dough, leaving a 3cm border around the edge. Overlapping as needed.
6. Fold edges of dough over apples.
7. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto the dough and sprinkle with sugar.
8. Put in the middle of the oven for 30 mins.
9. Enjoy with ice cream, crème fraîche, lightly whipped cream or just on its own.

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