Rustic tamarillo galette
Rustic Tamarillo Galette Photo: supplied
Galette pastry
Makes 300g of pastry / Takes 10 minutes plus chilling time
Ingredients
- 250g flour, plus extra for dusting
- 125g butter, chilled & finely chopped
- Pinch of salt
- 1 egg
- 1 Tbsp water, chilled
Method
Process flour, butter and salt in your food processor until the mixture resembles breadcrumbs.
Whisk egg and chilled water in a small bowl and then, with the food processor running, slowly add the whisked egg and water to the flour mixture. Keep processing until the mixture begins to form large clumps, but stop before it forms a solid ball.
Turn the pastry out onto a clean workbench and gently knead to bring it together. Make a ball, wrap it in plastic wrap and refrigerate it for at least an hour, or overnight, until needed.
The galette
Makes 6 serves / Takes 45 minutes plus cooling time
Ingredients
- 2 Granny Smith apples
- 6 tamarillos
- 1 tsp vanilla extract
- 1 Tbsp sugar
- 1 quantity shortcrust pastry*, chilled
- ¼ cup flour for dusting
- 1 egg yolk, to brush pastry
Method
Slice apples and tamarillos into thin, even wedges and place in a bowl. Add vanilla and sprinkle with sugar, then leave the juices to marinate.
When you’re ready to bake your galette, preheat your oven to 180°C. Line an oven tray with baking paper.
Remove pastry from the fridge, sprinkle a little flour on your workbench and, using a rolling pin, roll the pastry out into a rustic circle shape, about 3-4mm thick, then transfer to your lined baking tray.
Starting from the middle, alternately layer the tamarillo and apple slices in a circle, leaving a 10cm border of pastry around the edge. When all of the fruit has been used, fold the sides of the pastry up and over, crimping the overlaps as you go, until you have a fully edged. Brush the pastry with egg wash.
Bake galette for 25-30 minutes, until the pastry is crisp and golden. Let the galette cool for 10-15 minutes before slicing. Serve with natural yoghurt or whipped cream.