This is something very simple that I’ve been making quite often recently. On most Sundays in winter I like to make a hearty, warming pie to have for dinner a couple of times in the week. (Lately, this recipe for beef and parsnip pie has been my favourite.) It seems that there’s always some leftover puff pastry after my pie-making, and this apple galette is a very easy and tasty way to use it up.
While I love the flavour combination of apple and cinnamon, I’m very excited to try different variations of this galette depending on what’s in season. This week I think I’ll try it with some of the lovely, pink forced rhubarb that started appearing at the market, and later with strawberries or peaches or plums.
It all starts with the pastry. Roll it out on a floured surface (I was lazy so I rolled it out straight on the baking tray). I try to keep it rectangular but it doesn’t really matter.
Grab an apple and slice it thinly. Eat a couple of slices.
Spread a little bit of apricot jam on the pastry. If your jam is quite thick it will help if you warm it up first.
Layer the apple slices on top.
Sprinkle some brown sugar and cinnamon on the apple slices and then fold the edges of the pastry over. If you want you can be neat and you could even crimp them but I always aim for a rustic look with things like this so I don’t bother (I’m lazy).
Here’s the easy-peacy recipe: