Autumn Plum and Apple Galette

It’s a properly gloomy autumn day today and there’s even a storm warning here in the South West, so I’m baking for the weather and it’s comfort food all the way in the form of a plum and apple galette.

A galette is a French term for any type of free form tart with the filling in the middle and the sides pulled up – it can be sweet or savoury and I think the haphazard pastry surrounding, with its heaped up filling looks delicious.

In Ottolenghi and Helen Goh’s book Sweet, they use a lemony, cream cheese pastry for Rugelah which I love to use for this recipe too. The galette is also absolutely perfect with standard shortcrust, either homemade or shop bought – the choice is yours.

 

Ingredients:

1 punnet of plums (about 400g)

2 apples ( I like Braeburn)

1 tbs ground almonds

2tbs golden caster sugar

1 tsp cinnamon

Pastry – 500g

1 egg, beaten

 

Method:

If you are making your own pastry, do this first and let it chill in the fridge for half an hour before you start the next step.

Preheat the oven to 200c and line a large baking sheet with baking parchment.

Stone and slice your plums, then peel, core and slice your apples. Add them to a large bowl with the almonds, sugar and cinnamon and stir through, completely coating the fruit. Leave to sit for ten minutes.

Roll out your pastry into a rough disc about 1/2cm thick and then drain and arrange the fruit in the centre – you can pile it on or fan it out in a beautiful pattern as long as you leave at least 2cm around the edges for the folding up.

When this is done, gently fold your pastry up and around the edges of the fruit so that they fold over, pushing carefully so that the creases stick together and the edges hold the filling in – you want it to look rustic and uneven so don’t worry too much about being neat.

Brush the pastry with the beaten egg and sprinkle with caster sugar, then bake in the oven for 45-55 minutes, turning the oven down to 180c after 30 mins.

When the galette is a deep golden colour, remove from the oven and serve with vanilla ice cream whilst making witty observations about the horrendous weather we are having lately…

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Strawberry and Ice-Cream Sodas

I still can’t believe our luck with the wall-to-wall sunshine this Summer and as it’s almost the end of term, this Strawberry Ice-Cream Soda is the perfect reward for all that hard work. I made this for my kids this week – it went down a storm and as it takes no time at all to make, I’m giving it an A+

Ingredients:

250g of strawberries (for the sauce) plus an extra handful to decorate

Vanilla Ice-Cream

Ice Cream Soda

Ice

 

For the strawberry sauce:

2 tbsp water

1 tbsp icing sugar

250g strawberries, hulled and chopped

A couple of drops of vanilla essence

Bring the water and sugar to the boil in a small pan and add the strawberries. Cook for a further 3-4 minutes until soft and add vanilla. Puree using a stick blender and set aside to cool.

 

Method:

Chop a handful of strawberries and line the bottom of your glass with a few, then add a generous handful of ice and another layer of chopped strawberries. Drizzle with strawberry sauce and fill almost to the neck with cream soda. Finally top with two scoops of vanilla ice-cream, some more sliced strawberries and a last drizzle of sauce.

Serve to your children, straighten your sunglasses and bask in rapturous applause before gently moving them out into the garden in case they spill strawberry sauce all over the floor…