Ingredients
Method
If you are cooking the apple in advance,
- Pop the chopped apple into an oven-proof dish with a lid. Add a little water, the maple syrup and cinnamon or ground ginger. Stir well to coat and pop on the lid. Place in the oven for 15-20 minutes until the apple is soft and mushy. Remove from the oven and leave to cool until you're ready to use it.
Make the pastry
- Add the flour, cinnamon, sugar (if using) and salt to the bowl. Mix well to combine then measure out the nut butter or tahini into the bowl.
- Rub the nut butter or tahini into the flour mix with your finger tips to form light breadcrumb texture. Shake the bowl to bring any lumps to the surface and rub and big lumps into the flour again.
- Add 5 tablespoons of water and stir into the flour mix first with a spoon, then your fingers, bringing the mix together into a rough dough
- If the dough is a little dry still, add more water a little drizzle at a time until the dough comes together and kneads well but is not sticky. Don't add to much!
- Wrap the dough in clingfilm or grease-proof paper and rest in the fridge for 30 minutes or so.
If you are using uncooked apple
- Place the chopped apple in a bowl with the maple syrup and ground cinnamon or ginger. Stir well to coat.
Make the galettes
- Pre-heat the oven to 180ºC. Cover the baking tray with non-stick baking paper or a silicon mat.
- Remove the prepared pastry from the fridge. Cut into 4 or 6 equal parts (depending on how big you want your galettes to be). Scatter a little flour onto the worktop and roll out one ball to a rough round (it doesn't have to be precise) approx 1.5cm thick. Place on the baking tray and repeat until you have 4 large or 6 smaller pastry discs.
- Place a few spoonfuls or either cooked or raw apple into the middle of the pastry, leaving a 3-4cm gap at the edge. Scatter some blackberries over the top and gently press into the apple.
- Gently fold up the pastry edges towards the centre of the pastry - you won't come up far, but enough to hold the fruit in place. Pinch the edges together so it holds. Repeat for all the pastry rounds. Sprinkle a little sugar over the top if desired.
- Place the tray in the centre of the oven and bake for 20-25 minutes until the fruit is soft and the pastry lightly golden. Remove from the oven and leave to cool for a couple of minutes if serving warm, or leave to cool completely and store in an air-tight container for up to 2 days. These galettes freeze well - see notes in blog post above.