Apple galette

Today I made apple galette with G. He seemed to enjoy himself being in the kitchen with me. He volunteered to help me peel the apples with the peeler. I was a bit worried but I let him do. Surprisingly, he managed to do it nicely. He asked me "What's next Mom?" So I told him to toss the apple into the sugar mixture. Yes he did well and he even helped to arrange the apple onto the pastry. It was fun for him and we finished eating the apple galette after the photo shoot.

Galette pastry (Laura Calder, French Taste)

• 150 g all purpose flour
• 1/2 tsp salt
• 1 TBSP sugar
• 113 g cold unsalted butter, cut into pieces
• 15 ml ice-cold water
• 1/2 tsp vanilla extract

Put the flour, salt, and sugar into a large bowl. And pinch with the fingers to create a crumb texture. Make a well in the middle, and pour water and vanilla. Quickly work in the flour with your fingers to create the dough. Do not over-mix, as that toughens the dough. Wrap in the plastic, and chill at least 15 minutes before rolling out.

Apple galette

• galette pastry
• 4 apples, sliced
• 55 g demerara sugar + 1 TBSP for sprinkle
• 15 g corn flour
• 1/2 tsp lemon juice
• 1 TBSP butter
• creme fraiche or vanilla ice-cream

Heat the oven to 200 C. Roll out the pastry on a lightly flour surface into circle about 1/8 inch thick. Lay on a baking sheet.

In the medium bowl, combine sugar and flour, toss in the apples. Add the lemon juice and toss again.

Place the pastry on a baking tray lined with non-stick baking paper. Spread the pastry with the apples and sprinkle the demerara sugar and dot with butter over the apples.

Fold over the pastry to form a rim.  

Bake for 40 minutes or until pastry are golden. Serve warm or at room temperature with creme fraiche or vanilla ice-cream.