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4
February
Apple Galette with Toffee Sauce
A galette, in French cuisine means flat, round or free-form crusty cakes. This simple but effective dessert utilizes that marvelous stuff known as pre-made puff pastry, that can make many a dessert or savoury treat look special.
If you are feeling particularly creative then go ahead and make your own puff pastry. I however, feel that using the ready made stuff is much easier. It really does make this dessert much simpler. You can compensate by making your own toffee sauce, like I did, or again you can pick up some ready made sauce.
You can use any dessert apple but I used Pink Lady, because it is firm, sweet and juicy. I chose to leave the skin on as the beautiful pink red skin looked pretty, but you can peel your apples too if you prefer.
Apple Galette
Print recipe
Ingredients
- 140ml Double Cream
Galette
- 225g Puff Pastry (ready made is fine)
- 3 Dessert Apples
- 1 Egg (beaten)
- 40g Caster Sugar
- ½ teaspoon Ground Cinnamon
Toffee sauce
- 50g Caster Sugar
- 1 tablespoon water
Directions
| Galette | |
| 1. | Pre-heat oven to 200 C / 400 F / Gas 6 |
| 2. | Draw yourself an apple template, slightly larger than the apples you are using, on some greaseproof paper and cut out. |
| 3. | Using a sharp knife, cut around the template until you have all the apple shapes cut out. You should be able to make at least 8 |
| 4. | Mix together the sugar and cinnamon and set aside |
| 5. | Take a half an apple, and slice it very thinly. |
| 6. | Starting at the outsides, lay the slices moving inwards. Use smaller slices or trim some down for the centre. |
| 7. | Brush with egg, then sprinkle generously with the cinnamon sugar. |
| 8. | Bake for 11-12 minutes until the pastry is puffed up and top is crunchy and golden brown. |
| Toffee sauce | |
| 9. | Put 50g of caster sugar in a pan with 1 tablespoon of water. Heat gently until the sugar dissolves |
| 10. | Turn the heat up and boil until it goes golden and begins to caramelise. Swirl the pan to prevent burning but do not stir - this will form sugar crystals and make your sauce gritty. |
| 11. | Once it starts to caramelise, take it off the heat and whisk in the double cream until smooth. |
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