Apple and Fig Galettes
Photography Aaron McLean.
The fig season in New Zealand is a short one, so these galettes make use of fig jam instead of fresh figs. It is available from specialty food stores however you can use any jam you wish. Raspberry, plum or blackcurrant would match equally well with apple.
Serves: 6
INGREDIENTS
Pastry
250 grams flour
50 grams icing sugar, sifted
pinch salt
150 grams cold butter, chopped
¼ cup iced water
Filling
½ cup thick fig jam
3 apples, cored and thinly sliced
2 tablespoons caster sugar
1 egg yolk, beaten
METHOD
Pastry: Place the flour, icing sugar, salt and butter in a food processor and blend to a coarse crumb. Add the iced water and pulse until the dough is still lumpy but beginning to come together. Tip onto the bench and bring together with your hands. Divide the pastry into 6 pieces, form each into a disc, wrap well and refrigerate for 30 minutes. Roll out each piece of pastry on a lightly floured bench to 16cm in diameter. Place on a lined baking tray.
Assembly: Preheat the oven to 180ºC. Spread a good layer of jam over the pastry leaving a 2cm border.
Place the apples and caster sugar in a bowl and toss together. Arrange the apple slices over the jam. Fold the pastry borders over the apples, pleating to fit. Brush the pastry with egg yolk and sprinkle with extra caster sugar.
Bake for 25 minutes or until the pastry is crisp and golden brown. Allow to sit for a few minutes before serving with a bowl of softly whipped cream. Makes 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.