Originating from the north-west of France, galettes are fairly easy to make, as after all, galette means “flat cake”. A Galette des Rois (also known as the Galette of Equality during the French revolution) is often eaten on the day of Epiphany or revelation. This day marks the Christian celebration when the three wise men visited and Jesus was baptised. There’s a similar tradition in Spain where Roscon are eaten (a ring shaped roll filled with chocolate or cream) to symbolise the three kings.
Unlike their Chinese counterpart, Bing, galettes can be eaten sweet and filled with sugar, lemon and pretty much any fruit you have laying around in the kitchen. They’re also great to unleash your inner artist. You can make them as pretty as you would like, fill them up with berries, or even top them off with sliced nuts. The great thing about fruit galettes is once you are familiar with one, it’s easy to transfer the technique to make others.
Dough: 190g of flour, 1 teaspoon of salt, 2 tablespoons of sugar, 140g of butter, 60mm of ice water, 1 large egg for brushing
Apple filling: 2-4 apples (340g), peeled, cored and thinly sliced, 3 tablespoons brown sugar, 1 tablespoon of flour, 1 teaspoon of lemon zest and 1/2 of a lemon for juice, 1/4 teaspoon of ground cinnamon
- Mix flour, salt and butter. Then add the cold water and make sure that it’s equally moist. Roll into a ball and shape into a disc. Refrigerate for a hour.
- Heat oven to 200 degrees celsius. In a bowl, mix apple, sugar, flour, lemon, lemon zest and cinnamon.
- On a work top, roll out doughinto a 12 inch circle and then put the apples in the middle. Leave a 2 inch border and pull the excess pastry over the apples and continue to fold as necessary. Chill this for 15 minutes. When taken out of the fridge to cook, beat an egg and coat the galette.
- Cook for 45 minutes and then remove from oven to cool. Serve warm and drizzled with caramel.