Apple and Cinnamon Galette

A galette isn't showy. Or extravagant. It'll hold whatever you ask it to, with no complaints. It doesn't care if it splits a little. It doesn't care if looks a little rough around the edges. It doesn't need fancy dressing up with icing and doesn't require special baking tins. All it needs is a baking sheet, a rolling pin and a hot oven. That's all it wants in life. Simplicity.

We could all learn from the humble galette.

Ingredients

Gingerbread dough (see below)

300gr chopped eating apples
2tbsp golden caster sugar
1/2 tsp ground cinnamon
1tsp lemon juice
Milk for brushing

You'll need 1/3 of the dough that the below recipe creates. The dough does freeze well and makes great gingerbread men if you want to use it up. You could make three galettes and freeze the spares. Or one giant one for a crowd.

Gingerbread dough
350gr plain flour
2tsp ground ginger
100gr cold butter, cut into cubes
175gr golden caster sugar
1 egg
4tbsp golden syrup


Method
1, Put the flour and ginger into a large bowl and rub in the butter to a fine breadcrumb consistency.
2, Stir in the sugar and the add the egg and golden syrup. Mix this together until it forms a ball of soft dough. Divide into three flat round discs and pop in the fridge for 30 minutes before use.
3, Preheats your oven to 190o/c and roll out 1/3 of the dough to a rough circle about 12inches in diameter and slide it onto a line baking sheet.
3, Toss the apples together with the sugar, cinnamon and lemon juice and pile up into the centre. You want to leave about an inch, maybe two, gap around the fruit.
4, Fold the edges up, enveloping the fruit slightly. Pinch shut any huge tears or breaks. Brush the pastry with a little milk.
5, Bake for 20minutes until golden brown and the fruit is bubbling.
6, Serve hot or cold, with cream or custard. The galette won't mind.

I'm entering my galette into Kate's Autumnal Baking Challenge. You can find all the details on her lovely blog. Happy Autumn