Wednesday, 29 October 2014


Apple Galette.

200g shortcrust pastry
1 small cooking apple
1tbsp organic butter
2tsp honey
cinnamon

Pre-heat your oven to 180C. Roll out your pastry 5cm thick (or use pre-rolled) into a large square then cut corners off to make a circular shape, then place on a greased baking tray. Core the cooking apple and slice into thing slices, then lay them in two layers across the pastry leaving a gap of half an inch around the edge. Once this is done, fold the edge of the pastry over in sections. Dust the galette with a little cinnamon and brush with softened butter. I used the left over corners of the pastry to make some leaf shapes with a knife and placed them in the centre. Place in the oven and bake for 20mins, before removing and drizzling with honey.