Wholesome and rustic, fruity and sweet, this free-form galette is a healthier version of a traditional apple pie. It definitely makes for an irresistible centrepiece for festive Sunday afternoon teas.
Makes 1 round galette
WHAT YOU NEED
150 g (5½ oz) cold butter
1 ⅔ cups (250 g) wholemeal spelt flour
¼ cup (50 g) raw sugar, plus extra for sprinkling
1 tsp ground cinnamon, plus extra for dusting
1 pinch fine sea salt
Icing (confectioners’) sugar, for dusting
WHAT TO DO
Set aside 20 g (3/4 oz) of the butter. Place the flour, remaining butter, 70 ml (21/4 fl oz) cold water, the icing sugar, cinnamon and salt in the bowl of an electric mixer fitted with a dough hook. Knead until combined. Cover and refrigerate for at least 1 hour to let the dough rest.
Preheat the oven to 180°C (350°F). Halve and core the apples and cut them into thin wedges. Remove the dough from the refrigerator and roll it out about 5 mm (1/4 inch) thick on a lightly floured surface. Carefully transfer the dough to a baking tray lined with baking paper. Arrange the apple slices on top, leaving a border of at least 3 cm (1 ¼ inches). Fold in the edge to partially cover the outer apple slices. Dot the galette with the reserved butter and sprinkle with cinnamon and raw sugar.
Transfer to the oven and bake for about 40 minutes. Remove and leave to cool a little. Serve dusted with icing sugar.
This galette tastes even more delicious with a dollop of cream or coconut cream.