Apple and Blueberry Galettes

For the days when only pie will do, these galettes really hit the spot! Galettes originate in France and are essentially a kind of open top pie which can be filled with any ingredients you like - sweet or savoury. They are easy to make and any left overs can be wrapped up and kept in the fridge (and eaten with coffee for breakfast danish pastry style). Serve warm out of the oven. Ice Cream optional but oh, so necessary!

 

Ingredients 113g Unsalted Butter (cold) 155g Plain Flour 1/2tbsp Caster Sugar 1/2tsp Salt 1/2 Cup Buttermilk 260g Blueberries 1 Apple 30g Caster Sugar 1tbsp Cornstarch 1tsp Vanilla Extract Zest 1 Lemon 1 Egg Raw sugar to finish   Method   1. Begin by making the dough. Mix together the flour, sugar and salt. Add the cold butter in cubes and toss to coat. Tip all the mix onto a floured surface and, using a rolling pin, roll out creating strips of butter through the flour. Gather together and continue to roll out a couple of times until the butter is evenly distributed through the flour. Place the mixture back in the bowl. 2. Create a well in the centre of the flour and butter mixture and add the buttermilk. Gently bring together into a dough. Divide the mix into three or four and press into a disk. Wrap in cling film and place in the fridge for at least an hour. 3. Combine the blueberries with the sugar, cornstarch, vanilla and lemon zest. Cut the apple in half and thinly slice on a mandolin. 4. To assemble, roll the pastry discs out to make a circle of around 8” and, in the centre, place a few slices of apple (ensure you leave a 2” space around the edge. Top the apple with the blueberry mix and roughly fold the pastry edges up to partly cover the filling. This doesn't have to be neat, in fact, it should look a little rustic. Brush the pastry with some beaten egg and sprinkle with raw sugar. Place in a preheated oven at 200 degrees and bake for 30 minutes or until golden and brown and bubbling. Serve warm with ice cream.

Ingredients

113g Unsalted Butter (cold)

155g Plain Flour

1/2tbsp Caster Sugar

1/2tsp Salt

1/2 Cup Buttermilk

260g Blueberries

1 Apple

30g Caster Sugar

1tbsp Cornstarch

1tsp Vanilla Extract

Zest 1 Lemon

1 Egg

Raw sugar to finish

 

Method

 

1. Begin by making the dough. Mix together the flour, sugar and salt. Add the cold butter in cubes and toss to coat. Tip all the mix onto a floured surface and, using a rolling pin, roll out creating strips of butter through the flour. Gather together and continue to roll out a couple of times until the butter is evenly distributed through the flour. Place the mixture back in the bowl.

2. Create a well in the centre of the flour and butter mixture and add the buttermilk. Gently bring together into a dough. Divide the mix into three or four and press into a disk. Wrap in cling film and place in the fridge for at least an hour.

3. Combine the blueberries with the sugar, cornstarch, vanilla and lemon zest. Cut the apple in half and thinly slice on a mandolin.

4. To assemble, roll the pastry discs out to make a circle of around 8” and, in the centre, place a few slices of apple (ensure you leave a 2” space around the edge. Top the apple with the blueberry mix and roughly fold the pastry edges up to partly cover the filling. This doesn't have to be neat, in fact, it should look a little rustic. Brush the pastry with some beaten egg and sprinkle with raw sugar. Place in a preheated oven at 200 degrees and bake for 30 minutes or until golden and brown and bubbling. Serve warm with ice cream.