Apple, Cheddar and clove galette recipe
Freeform galettes are one of the easiest types of tart you can make – the dough is wonderfully forgiving. And this apple and Cheddar version is even better if you leave it in the fridge overnight once cooked, and warm it up to serve the next day.
Ingredients
- 250 g spelt flour
- 175 g cold cubed butter
- 50 g caster sugar
- 8.8 oz spelt flour
- 6.2 oz cold cubed butter
- 1.8 oz caster sugar
- 8.8 oz spelt flour
- 6.2 oz cold cubed butter
- 1.8 oz caster sugar
- 3 apples, finely sliced
- 7 cloves, ground
- 40 g soft dark brown sugar
- 80 g sharp Cheddar, grated
- 2 sprigs of rosemary, needles chopped
- 20 g butter
- 1 egg yolk
- 3 apples, finely sliced
- 7 cloves, ground
- 1.4 oz soft dark brown sugar
- 2.8 oz sharp Cheddar, grated
- 2 sprigs of rosemary, needles chopped
- 0.7 oz butter
- 1 egg yolk
- 3 apples, finely sliced
- 7 cloves, ground
- 1.4 oz soft dark brown sugar
- 2.8 oz sharp Cheddar, grated
- 2 sprigs of rosemary, needles chopped
- 0.7 oz butter
- 1 egg yolk
Details
- Cuisine: British
- Recipe Type: Apple
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Mix the apples, ground cloves and dark brown sugar together, and set aside.
- For the galette dough, blitz the spelt flour, butter and caster sugar in a food processor, then add a little cold water, a tablespoon at a time, just until everything comes together into a dough. Wrap the dough in clingfilm and transfer to the fridge to chill for 1 hour. (Alternatively, work the dry ingredients and cubed butter together with your fingertips until sandy in texture, then add the water sparingly and bring together into a dough.)
- After 1 hour, preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
- Roll out the dough on a lined baking sheet to an approximately 30cm/12inch circle – don’t worry about messy edges. Scatter the grated cheese over the middle of the pastry, leaving a 5cm/2inch border all around.
- Arrange the apples over the cheese as you wish, keeping to within the 5cm/2inch border, and scatter over the rosemary. Bring the edges of the pastry up over the apples to just enclose the filling, as opposite.
- Dot the apples with the butter, brush the exposed dough with the egg yolk, then transfer to the oven and bake for 30–35 minutes.
- Let the galette cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool down. If you can, let it cool completely before refrigerating and serve warm the next day; the flavour is really incredible.
This recipe is from The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg), 2 September 2021, £18.99 HB. Photography by David Loftus.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature