Galette Normandy

Galette Normandy

By
From
Encyclopedia of Food and Cookery
Serves
8

A galette is a flat cake traditionally made with flaky pastry or yeast dough. It is the symbolic cake eaten on Twelfth Night in France. A more elaborate version can consist of meringue, fruit and nuts.

Pastry

Ingredients

Quantity Ingredient
300g plain flour
150g butter, softened
5 tablespoons icing sugar, sifted
2 egg yolks
1/4 teaspoon natural vanilla extract

Filling

Quantity Ingredient
30g butter
1kg cooking apples, peeled, cored and quartered
1/2 lemon, zested and juiced
110g sugar
Glacé or warm icing
1 tablespoon redcurrant jelly, (optional) to finish

Method

  1. To make pastry, sift flour onto a board, make a well in the centre and put in butter, sugar, egg yolks and vanilla. Work together into a smooth paste. Divide into 3 portions and chill for 30 minutes.
  2. To make filling, melt butter in a heavy saucepan, add apples and lemon zest and juice, cover and cook gently until soft and pulpy. Mix in sugar and purée in a food processor or blender or push through a sieve.
  3. Roll out pastry into 3 equal-size rounds about 20 cm in diameter. Bake on baking trays in a preheated moderate oven (180°C) for about 15 minutes or until a pale golden colour.
  4. When pastry is cold, sandwich layers together with apple mixture. Cover the top with a thin layer of glacé icing and marble with redcurrant jelly, if using.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again