Apple or Seasonal Fruit Galette
This fruit galette is a basic recipe which can be adapted for any fruit in season. In winter, it’s all about apples and pears. In summer, it’s a wonderful opportunity to use mangoes, peaches and nectarines.
Serves : 4
Preparation: 10 mins
Cooking: 15-18 mins
1 sheet ready rolled butter puff pastry
3 pears, apples, peaches or 4 nectarines or 6 figs
1 tablespoon milk
1 tablespoon melted butter
1 – 2 tablespoons brown sugar
Greek yoghurt or ice cream, to serve (optional)
- Pre-heat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
- Cut pastry into four or six depending on how large you would like your galettes. You can also cut into circles or small squares for finger food for the end of a cocktail party. Place on paper-lined tray. Leave a 1cm border around the edge of the pastry shapes and prick the inside with a fork to inhibit the pastry from rising.
- Peel fruit if you wish, though I prefer just to wash it. Slice fruit thinly and layer slices decoratively on pastry. Push down firmly. Brush the pastry edges with milk, sprinkle the fruit with brown sugar, drizzle with melted butter and bake until golden, around 15 – 18 minutes. Serve immediately with Greek yoghurt or ice-cream, if desired.
Lyndey’s Note: If you prefer to use filo pastry, remove filo from fridge 30 mins before making the tarts. Have ready a damp tea towel or cloth to prevent it getting brittle. Unroll pastry carefully, remove two sheets and brush with butter. Place another two on top and repeat the process until there are ten layers of pastry. Then cut into the size you wish and proceed as above.