I love quick and easy cakes and desserts and this one certainly is. My rustic apple galette is easy to prepare and looks pretty, in a rustic kind of way!
This version was helped by using a mixture of apples I picked up at The Loch in Berrima, in the beautiful Southern Highlands. The Loch grows and sells wonderful produce and has a great restaurant too. The apples were spectacular. Some of them even had pink flesh, as you can see from the photos. I wish I knew what the variety was. I’ll ask next time I’m there.
The galette is also enhanced by baking some lemon thyme sprigs with the apples and scattering some crystallised lemon thyme sprigs over the finished galette.
This galette would work with any kind of short crust pastry. My version is based on the sour cream pastry of the wonderful cook Maggie Beer. I sometimes substitute Greek yoghurt for sour cream, as I did this time. However, I find this creates a softer, more delicate pastry. It’s consequently a little harder to handle. Up to you what kind of pastry you use. Good store-bought short crust is fine too!
200g butter chilled
250g plain flour
125ml sour cream or Greek yoghurt
3 red apples, whatever you fancy. Crisp apples like Pink Lady are excellent
1 free-range egg yolk, beaten, for glazing
Several sprigs of lemon thyme
2 tablespoons caster sugar
1 free-range egg white, lightly beaten
Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
Cut the butter into cubes and pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Spoon in the sour cream or yoghurt and continue to pulse in bursts until the mixture comes together into a ball.
Wrap the dough in cling wrap and refrigerate for 20 minutes.
Core and slice the apples thinly, and place the slices into the lemon juice to stop them going brown.
Remove the pastry from the fridge and roll out between two pieces of baking paper so that it is about 2cm thick, rolling into a rough circle. Remove the top layer of baking paper and carefully transfer the pastry to your lined baking tray, by turning the pastry over and removing the bottom sheet.
Shape the round to neaten it if needed, and turn the outer edge up about 2cm in to make the sides of the galette.
Drain the apples slices and place in any artistic way you like on the tart.
Brush the 2cm edge of the galette with as much of the beaten egg as you need. Scatter some of the thyme sprigs over the galette and sprinkle with 1 tablespoon of the caster sugar.
Place the galette in the oven and bake for about 20 minutes. The galette should be golden brown around the edges.
Once out of the oven, leave to cool. To make the crystallised thyme sprigs, dip some more thyme sprigs in the beaten egg white, then dip in the remaining tablespoon of caster sugar. Leave to dry on a piece of baking paper.
Serve with the thyme sprigs scattered over, and as is, or with plenty of thick cream!