Galettes are the easiest pies to make. We love their beautiful rustic shape and the flexibility they bring. You can get creative and make them sweet with fruit, jam, chunks of marzipan or chocolates, or savoury with vegetables, cheese, pesto etc. Use your favourite flavours and the results will always be delicious! I use the same, sugar free, shortcrust pastry for both sweet and savoury versions, but of course you can add a spoon of sugar to the pastry if you like it a little sweeter. You can also add extra flavours to the pastry to match the fillings if you like. For example cinnamon in an apple galette, lemon zest and fresh rosemary in a parsnip galette, switch out some of the flour with ground hazelnuts or almonds… the possibilities are endless. We would love to hear about your favourite galettes in the comments please.
- 200g plain flour
- 125g butter
- pinch of salt
- 3 tbsp cold water
- 3 apples, peeled, sliced and placed in water with a squeeze of lemon juice to stop it going brown
- a handful of sugar
- The easiest way to make pastry is with a food processor with the ’S’ blade attachment. If you don’t have one you can use a bowl and your hands to rub the butter into the flour then bring it into a ball with the water.
- If you have a processor, place the flour, salt and butter in the processor and pulse until it resembles fine breadcrumbs. Then run the processor and add a tbsp of cold water while it is running, after a few seconds, add another tbsp and see if it forms into a ball. If not, add another tbsp of water and the dough should gather up and spin around into a ball. Stop the processor as soon as a ball forms.
- Gather the dough into a neat ball and place in a bowl. Cover with a lightly damp tea towel and chill in the fridge for 30 minutes while you pre-heat the oven to 180C and prepare the filling. This time I peeled and sliced apples and placed them into a bowl of acidulated water (water with a squeeze of lemon juice).
- When the dough is rested, remove it from the oven and place it onto a floured baking sheet. To be sure it will not stick, I usually line the sheet with a piece of baking parchment too, but this is optional. Press the dough down into a round disc then roll it out into a large, 4mm thick round.
- Arrange the fruit in the middle of the pastry, sprinkle with sugar and then gather up the sides. Remember, rustic is beautiful so no need to worry about tears and uneven folds here.
- Place the baking sheet and pie into the pre-heated oven (180C) and bake until golden. In my oven, this usually takes around 30-40 minutes, but do keep an eye on yours as ovens vary so much.
- Remove from the oven and enjoy hot or cold in slices with ice-cream.