Apple & hazelnut galette
- Cassie Best
Save recipe
Easy
Prep: 30 mins
Cook: 55 mins
plus at least 30 mins chilling
A star rating of 3.5 out of 5.4 ratingsRate
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Tailor our apple galette to your taste – add blackberries, swap the hazelnuts for almonds or pecans, or use pears or peaches instead of apple, if you like
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g light brown soft sugar
plus extra for sprinkling
-
½ lemon
zested and juiced
-
1 tbsp cornflour
-
1 tbsp maple syrup
-
3 Bramley apples
peeled, cored, halved and thinly sliced
-
20g hazelnuts
roughly chopped
-
double cream
to serve
For the pastry
-
80g hazelnuts
-
2 tbsp icing sugar
-
125g spelt flour
-
175g plain flour
plus extra for dusting
-
150g cold butter
cubed
-
1 egg
beaten
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Nutrition: Per serving
- kcal365
- fat20g
- saturates9g
- carbs39g
- sugars15g
- fibre3g
- protein6g
- salt0.3g
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Method
-
step 1
First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers – if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.
-
step 2
If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.
-
step 3
Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together – don’t worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
-
step 4
Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream. Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.
Recipe from Good Food magazine, September 2021
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A star rating of 3.5 out of 5.4 ratings
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