This rustic apple galette with blueberry jam is the perfect treat for cold early mornings and cosy evenings as well- enjoy with a big dollop of cream or thick yogurt.
Every time I crave a pie but I’m feeling a bit lazy, I make a galette. All you need is an as-easy-as-it-gets dough resting in the fridge for a little while and then, as far as the filling is concerned, the sky is the limit. For savoury ones, I love using all sorts of vegetables, cut in small pieces, tossed with fresh herbs and often cheese, which melts to irresistible perfection. I can think of very few things more appetising both for a swift lunch and a centrepiece for when hosting lots of people.
As for the sweet ones, like the one here, all you need is seasonal fruit (firm sweet apples and juice pears in the winter, all sorts of berries in the spring and a variety of stone fruit in the summer), a touch of spice, a drizzle of alcohol and a dollop of jam to sweeten things up.
This unassuming beauty is perfect for winter and autumn alike. Use any kind of apple you like and have in hand (you can throw some pears in there too if you have them), add some lemon juice for a lovely touch of acid and balance it out with a couple spoonfuls of sweet blueberry jam.
Child’s play to make (in fact, I always double the dough recipe and keep some in the freezer almost at all times) and lovely for when you want both a little treat and to use up any bits and bobs lingering in the fridge.
Rustic apple galette with blueberry jam
WHAT
For the dough:
300g plain flour
1 teaspoon salt
1 tablespoon caster sugar
225g very cold unsalted butter, cubed
1 teaspoon pure vanilla extract
4 tablespoon cold yogurt
4 tablespoon cold water
For the filling:
350g apples, cored & sliced
3 tablespoons light brown sugar
2 tablespoons cornflour
1 teaspoon cinnamon
a pinch of salt
juice from 1 lemon
3 tablespoon jam (I used blueberry)- if too thick, loosen with a splash of water
1 egg & 1 tablespoon water
caster sugar to sprinkle
HOW
1. Combine the flour, salt & sugar; add the butter and mix with your fingers to form large rough breadcrumbs; add the vanilla extract, yogurt & water and fold with a knife to combine
2. Shape into a smooth ball (you may need to add a pinch of extra flour), half, flatten into disks and put one in the fridge and one in the freezer (keeps for up to two months)
3. Preheat the oven to 190C (170C FAN); add sugar, flour, cinnamon, salt & lemon juice to apple slices and toss well with your hands; set aside.
4. Take the pastry out of the fridge and roll out (between two sheets of parchment paper) to a circle (about 30cm diameter) and spread the jam on the dough using the back of a spoon. Add the apple slices & juices and arrange evenly, leaving a small margin all around. Fold the dough to cover just the edges of the filling and brush with the egg wash & sprinkle with some sugar
5. Bake in the preheated oven for about 30’, or until the pastry is puffed & golden and the filling bubbly.
6. Slice and serve with yogurt, cream or ice cream