Peach Galette

Sometimes you don’t have a dish in which to cook a pie. In situations like this, the galette is a perfect solution. As a freeform pie, it isn’t cooked in a dish or a tart tin giving it a unique and rustic shape. There is no designated pastry for galette but the ones most often used are puff pastry or a pastry made with a mix of plain and whole wheat flour (as given below). Galette can also be used when referring to a large, savoury buckwheat pancake. These originated from the French region of Brittany where they became popular after the discovery that buckwheat would grow well in the poor soil conditions there. These are also known as Breton galette to distinguish them from their pastry counterpart.

One of the problems with an open galette is finding a filling which is sturdy enough to hold up under a long cooking time in a hot oven. This is more of an issue with sweet galettes than savoury. Most berries, as well as apples and other fruits, start to turn to mush when in the oven for too long but peaches are strong enough to hold their shape during the cooking. An open top allows liquids to evaporate but even then, a galette with too much filling can overflow in the oven and the juices can burn. Tomatoes are a popular filling for savoury galettes as they hold their shape during cooking and also come in several colours so you can give your pie a beautiful appearance.

When you come to make a galette, you are presented with two choices with regards to the edges. You can fold and crimp or you can pinch. I am a big fan of folding as I feel that it is less likely to open up in the oven and spill the filling everywhere. Folding requires you to go around the edge folding the excess pastry up towards the centre until the filling is pushing at the outer edges of the tart. You have to be careful not to make the pastry too tight as it can split and you must ensure that the folds overlap to create a barrier to hold in the juices during cooking. The pinching technique involves creating a vertical barrier around the outside of the tart. The pinching itself reduces the length of the pastry to that it is pulled upwards. The finished barrier is created by selecting an area of pastry around the edge and taking a section around two centimetres long and pinching it together. You then proceed to move around the outside of the galette pinching as you go until the barrier is formed.

The recipe below will give you a galette about a foot in diameter or if you would like to make a smaller one, just half the recipe and that will make a galette about eight inches across. This is a particularly good recipe if you like circular patterns – I find them very satisfying to create and I hope that, after this, you will too.

 

 

Peach and Blueberry galette

Prep time: 1 hour

Rest time: 1 hour

Cook time: 1 hour

 

 

185g plain flour

90g whole wheat flour

225g cold unsalted butter

2 tbsp sugar

¼ tsp salt

2 eggs for the pastry and 1 egg for an egg wash (optional)

1 tbsp milk

 

 

Filling:

8 peaches

40g plain flour

400g caster sugar

1 tsp ground cinnamon

150g blueberries

 

To make the pastry:

Cube the butter and add it to the flour.

Rub the butter into the flour until the mixture starts to resemble breadcrumbs and starts to stick together.

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Stir through the salt and the sugar.

In a jug, beat the eggs with the milk until the mix is homogeneous.

Make a well in the centre of the flour mix, pour in the eggs and stir with a blunt knife until combined. The knife will prevent you overworking the dough.

Once the dough starts to come together, pour it out onto a work surface and squeeze it together to form it into a ball. You want to avoid handling the dough more than necessary.

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Wrap in clingfilm and place in the fridge for at least an hour.

 

ALTERNATIVE METHOD – FOOD PROCESSOR

Place the dry ingredients into a food processor and pulse to combine.

Cube the butter and add it in.

Pulse the mix until it resembles fine breadcrumbs

Add the milk and eggs and pulse again until everything starts to come together.

Pour out onto a work surface and quickly knead the mix together until it has combined. The moment it has come together fully, wrap in clingfilm and place in the fridge.

 

To make the filling:

Quarter the peaches and remove the stones.

Cut each quarter into three wedges and place the cut peaches in a large bowl.

In another bowl, combine the flour, sugar and cinnamon.

Sprinkle half of this over the peaches and gently stir them around.

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Toss the peaches in the remaining flour and sugar mix until everything is coated evenly.

 

 

Preheat the oven to gas mark 5 (190°C).

Take the pastry out of the fridge.

Roll it out to a 15 inch circle. I find that it is best to place the pastry onto the baking parchment it will be cooked on before rolling it out as that way you don’t have to try and move a very large, fragile dessert.

Starting an inch and a half from the edge, lay the slices of peach in a circle around the pie overlapping them very slightly.

Once the first circle is complete, continue to lay out more slices of peaches inside the first circle and repeat this until the galette is filled. If there is juice left at the bottom of the bowl, do not pour this over the tart as it can cause it to overflow.

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Fold up one edge of the pastry over the outside peaches.

Continue to fold up the outside pastry until all the edges are folded in and the galette is ready.

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Sprinkle half of the blueberries over the top of the galette.

Slide the baking parchment from your work surface and onto a baking tray.

Brush the outer edges of the galette with the egg wash and sprinkle with a little granulated sugar.

Bake the galette for one hour turning halfway through.

While the galette is baking, make the blueberry coulis.

Place the remaining blueberries into a small pan with a tablespoon of water and cook with the lid on for 5 minutes.

Liquidise the blueberries and pass the resulting mix through a fine sieve to strain out the skins.

 

Allow the galette to cool for 10 minutes before sliding it onto the serving plate to cool completely.

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Serve with whipped cream and the blueberry coulis.

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I hope you enjoyed the recipe. If you are looking for a more savoury pastry, check out how to make this hot water crust chicken pie or if you fancy something a little less fruity, why not treat yourself to some chequerboard biscuits.

Have a good one and I will be back next week with a recipe for a delicious fish curry. It’s not too spicy but it’s absolutely packed with flavour.

H

The Best Apple Crumble

For those of you who have been following me for a few months, you may remember that during my introduction to my apple tart recipe, I briefly mentioned my love of apple crumble and how good the one my mum makes is. It’s taken some time but I have finally found out the secret ingredient and have been given permission to share it with you. Be warned though, it is stunningly good and will most likely ruin all other apple crumble for you forever (but it’s totally worth it).

Everyone knows that the optimum ratio of filling to topping in an apple crumble is 1:1 (if not more crumble than fruit). To be honest, sometimes it seems like the fruit is only there to provide the dish with a modicum of healthiness but that is beside the point. The main problem I find with crumble is that it is always too floury and dry or there is far too much moisture from the fat and the crumble sets like concrete, however I have finally found out haow to counter these problems. The secret ingredient is ground almonds. Sugar, oats, flour and butter are all well and good but the added depth of flavour and texture from the almonds is just wonderful. By increasing the amount of dry ingredients, you can use more butter without turning your crumble into cement. Luckily, the ground almonds are relatively moist for a dry ingredient and so don’t turn the topping into a powdery mess like meaning a more buttery topping which is still the perfect texture.

Crumbles have been around for a very long time and became particularly popular in the second world war. This stemmed from the shortage in pastry ingredients so people would replace pies with crumble. Savoury crumbles can also be made and these use cheese instead of sugar. They contain a meaty or vegetable filling but are less popular than their fruit counterparts. In America, crumble is referred to as “crisp” owing to its texture.

The crumble topping falls under an umbrella of similar toppings known as streusel. Streusel is comprised of flour, butter and sugar and is commonly sprinkled over cakes and other desserts. There is a particularly nice cake which my mum has made in the past where the cake batter is poured over chopped and sliced apple and chunky cinnamon streusel is sprinkled on before baking. The streusel partially dissolves leaving pockets of sweetness running throughout the cake.

My mum’s version of apple crumble is based on the recipe by Evelyn Rose – a cook whose recipes are often cooked in my house.

I hope you enjoy the recipe

 

Apple Crumble

Prep time: 20 minutes

Rest time: 1 hour

Cook time: 20 minutes

 

6 tart apples (like granny smiths)

¼ tsp. cinnamon (optional)

 

3 oz. (85g) plain flour

1 oz. (28g) oats

1 oz. (28g) ground almonds

4 oz. (112g) brown sugar

3 oz. (85g) cold cubed butter or margarine

(For an extra thick layer of crumble, multiply the recipe by 4/3)

 

Peel and core the apples.

Chop them into a saucepan and add two tablespoons of water.

If you are using it, add the cinnamon.

Simmer on a low heat stirring regularly until the apple has stewed and is very soft.

Once the stewed apple is cooked, pour it into the dish you wish to make the dessert in and leave it to cool.

 

To make the crumble:

Place all the dry ingredients into a bowl and mix.

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Add the fat and rub the crumble together. Don’t make it completely homogenous, you want there to be a few little clumps in it to give it texture!

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Sprinkle the crumble over the apple in an even layer.

 

This can be prepared in advance and then just placed in the oven when you want to eat it.

Preheat the oven to gas mark 4 (1800C) and bake the crumble for 15-20 minutes or until it is golden on top.

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This can be eaten hot or cold and is perfect with custard, whipped cream or ice cream.

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To make the crumble look posh, you can always make individual portions with baking rings or in miniature ramekins.

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I hope you enjoyed the recipe. If you like apples, you should definitely check out my apple tart recipe or if you are looking for something a little bit cakier, why not make a lemon drizzle cake?

Have a good one and I will see you next week with a set of delicious recipes for several types of enchiladas.

H

Foolproof Meringues

Unlike most foods in baking, meringues are not cooked as much as dried out in the oven. A very low temperature should be used when making them to prevent the meringues from colouring in the oven – they should come out a brilliant white. They are also incredibly versatile as meringue can be used not only to decorate other desserts but also as the main base for pudding – for example pavlova and Eton mess. They can be either solid or marshmallowy inside but be careful, if they are undercooked a tasty snack can easily become the equivalent of eating something akin to superglue.

Owing to their minimal list of ingredients, colouring meringues can be a bit of a hassle. Ideally you want to use egg whites which you separate out from the yolk yourself. This is because the egg whites which come in a carton tend to be pasteurised and during this process, some of the proteins are affected so they do not whip up as well as fresh egg whites. If you do have to use egg whites from a carton, you will have to whip the meringue for far longer and should also use half a teaspoon of cream of tartar to help bind them. It is imperative that you use gel food colourings or even better, gel paste as normal water based food colouring can disrupt the balance between the sugar and egg white and lead to the meringues deflating. The same can be said of adding flavourings – if they are liquid based, add them right at the end and add as little as possible. Adding a teaspoon of cornflour can help offset this problem but won’t prevent it entirely.

There are several types of meringue – French, Swiss, and Italian – which are all made and used in different ways. The recipe below is a classic example of a French meringue. The egg whites and sugar are whipped together to form a thick, glossy mixture which holds it shape upon piping. It is then baked to set the proteins in the egg white and drive off excess water. Swiss meringue is similar however it is whipped in a bain marie (over a pan of simmering water) until it is thick. The mixture is then removed from the heat and beaten until cool – the meringue is again baked. The final type is Italian meringue. Unlike the other two, this used hot sugar syrup instead of solid sugar. When it is added, the mixture will go very runny. It is then whipped until cool resulting in a stiff meringue. As the sugar syrup was very hot when it was added, the egg whites are already cooked so Italian meringue does not need to be baked before using. As a result, it is common to put it on lemon meringue pie and baked Alaska before blowtorching the outside to give it a caramelised finish.

I hope you enjoy the recipe and that you end up loving meringue as much as I do!

 

Meringues

Prep time: 15 minutes

Cook time: 2 hr plus

 

Ingredients:

3 egg whites (room temperature works best)

6 oz caster sugar

½ tsp lemon juice/white vinegar/cream of tartar

Pinch of salt

 

Method One (with a stand mixer):

Preheat the oven to 85-90⁰C

Place all the ingredients in the bowl of a stand mixer and beat for around 10 minutes until the mixture is thick and glossy.

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The meringue mostly holds its shape on the whisk – it could probably do with another few minutes at this point.

Take a tiny bit between your fingers and see if it feels gritty. If it does, continue to whisk the mixture for another minute or two until the sugar has dissolved completely.

Pipe or dollop shapes or piles of the mix onto a lined baking tray.

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Bake for around two hours until the meringues come away from the base of the baking tray without breaking.

 

 

Method Two (with an electric hand whisk):

Preheat the oven to 85-90C

Put the egg whites in a bowl and beat them until they reach stiff peaks.

Add the sugar in two tablespoons at a time and make sure to keep whisking in between additions so the sugar will dissolve properly.

Once all the sugar has been incorporated, add in the salt and lemon juice and continue to whisk for another five or so minutes until the mixture is very thick, glossy and smooth.

As with method one, use a piping bag or a spoon to make little mounds of meringue on the baking sheet and place into the oven for around two hours.

 

Serve with cream and fresh fruit.

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Deconstructed pavlova with rainbow meringues.
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Banana caramel with meringues? Yes please!

I hope you enjoyed the recipe; for another sweet treat check out my recipe for apple pie (it’s possible to make this one vegan) or if you fancy something a little more savoury, why not make yourself some red pepper and tomato soup?

Have a good one and I’ll be back next week with an easy recipe for crispy skin salmon and lemon couscous – it’s super fast and utterly divine!

H

 

Apple Tart

Pink Lady, Granny Smith, Bramley, Gala – the list of different types of apples has thousands of varieties (which you will be glad to know I have neither time, patience nor space to write out here). Apples are one of the most widely eaten fruits and have been cultivated and eaten for millennia. They appear as symbols in many religions in both good and bad settings but are nonetheless still there. Also, apples just taste plain amazing – my favourite type is Pink Lady apples, what’s yours?

In religion we find apples appearing over and over again. In Judaism, we eat apples dipped in honey on Rosh Hashanna (the Jewish new year) but interestingly there is no actual command for this; in fact people used to eat whatever was the most readily available sweet fruit, which at times has included both figs and dates, dipped in honey. The apple appears in the Song of Songs and is also referenced in the Zohar (a mystical Jewish text from the 13th century). Within Christianity, the forbidden fruit in the garden of Eden is often depicted as an apple although the bible never actually states this. This confusion dates back to Roman times when versions of the bible in Latin made a typo – an incredibly minute but critical mistake. The mistake came in Genesis 2:17 when referencing ‘the tree of knowledge of good and evil’ when the word mălum (evil) was confused with mālum (apple). This is also where the term “Adam’s apple” comes from for the lump in men’s throats was believed to represent Adam’s inability to swallow the fruit.

In ancient Greek mythology, one of Heracles’ tasks was to collect the golden apples of immortality from the garden of the Hesperides. This tree was a wedding gift from Gaia to Hera when she accepted Zeus’ hand in marriage and was protected by a hundred headed dragon which never slept. The apple returns again in one of the most famous stories of ancient Greece: the Trojan War. The legend state that Eris – the goddess of strife and discord – tossed a golden apple into a wedding feast which the gods were attending with the inscription “for the fairest one”. Athena, Hera and Aphrodite all claimed it and eventually Zeus proclaimed the decision would fall to Paris. Paris chose Aphrodite as she had promised him the most beautiful woman in the word – Helen of Troy (at that time, Helen of Sparta) – resulting the one of the largest battles in Greek mythology and leading to the creation of Rome!

As you may have guessed, I am a fan of Greek mythology but these stories show how apples have permeated history.

Apple crumble is one of my favourite dishes at home as it’s one of those comfort foods that is just never as good when someone other than your mum makes it. I have never managed to make it as well as her but what I can have a pretty good go at is an apple tart. This recipe is more of a flan/tart than a pie as there is no pastry lid but you are welcome to add one if you like – just be warned, you may have to play around with the cooking time to make sure all the pastry is cooked through (but at least you wouldn’t have to worry about the filling burning). These apple tarts look stunning and are sure to wow any guests you serve them too! No only that but they are vegan (just use the non-egg/non-dairy alternatives given – you can’t even tell the difference).

Enjoy the recipe and happy baking!

 

 

Apple Tart

 

For the pastry:

250g plain flour

125g cold margarine or butter. The margarine should be the block version, not the spreadable one from a tub.

2 tbsp sugar

1 pinch salt

Two tablespoons of water (or one egg)

 

For the apple compote:

4 apples – I like to use Granny Smiths as they are very tart and help offset the sweetness of the rest of the recipe

20g brown sugar

1 tsp cinnamon

3 tbsp water

1 tbsp lemon juice

 

To finish:

3 large apples – I like Pink Ladys as they have a wonderful taste but are also crisp and easy to cut

10-20g margarine or butter

1 tbsp sugar

2 tbsp apricot jam or 2 tbsp syrup made with 2 parts sugar to 1 part water

 

To make the pastry cube the fat and rub into the flour until the mixture looks like fine breadcrumbs.

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Stir in the sugar and the salt.

Make a well in the centre, add the water or egg and mix with the flat of a blunt knife until the mix starts coming together (I use just a normal table knife).

Pour out onto a surface and knead until the pastry forms a single ball. If it seems too dry, add a little bit of water as its better to knead the pastry a little more than necessary than have it fall apart when cooking.

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Wrap in cling film and pop in the fridge to cool.

 

For the compote, peel, core and chop the apples.

Place them in a saucepan with the rest of the ingredients, cover with a lid and cook for 10 minutes until the apple is soft.

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Don’t forget to peel one of the apples like I did here!

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Using either a potato masher or a blender/stick blender, puree the compote (it’s ok if it is a little bit lumpy).

Set this aside to cool.

 

Preheat the oven to gas mark 6.

Once the compote has cooled, roll out the pastry to about the thickness of a £1 coin and line a nine inch tart case or alternatively, the base of nine inch cake tin and about one inch up the side.

Spread the compote over the base of the pastry being careful not to damage the pastry as it is still uncooked.

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Peel two of the remaining apples.

Use an apple corer to remove the cores and cut the apples in half from top to bottom.

Place the apples on the side and use a sharp knife to cut them 1mm slices.

Arrange the slices in concentric circles overlapping each inner circle with the one it lies within. In the central portion of each layer, add a couple of end piece of apple to fill in the height difference.

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Fill the central area with more apple to fill in the dip!

The final tart should rise slightly in the centre.

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Cut up the margarine or butter and place little pieces of it all over the tart.

Sprinkle over the sugar.

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Bake in the centre of the oven for 20-25 minutes or until the apple starts browning round the edges.

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Attempt number one. The apples weren’t thin enough so there are noticeable gaps.

 

Melt the apricot jam or if using syrup, add a quarter cup of sugar and two tablespoons water to a pan and bring to a boil as the sugar dissolves. Boil for two minutes and then remove from the heat.

Remove the tart from the oven and while it is still hot, use a pastry brush to gently brush the hot syrup or jam over the apples to give them a beautiful shiny finish.

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Attempt number two.

Serve the tart warm or cold with ice cream/cream/custard – whichever you prefer!

 

I hope you enjoyed the recipe. Check out last week’s recipe for beef stir fry or if you want another sweet treat, have a look at my recipe for choux buns.

Have a good one and I’ll be back next week with a recipe for Tomato and Pepper soup!

H