RECIPE: I used the puff pastry as described in my post on pork and fennel sausage rolls. I made a big batch so I could try a few recipes. I used the crème pâtissiére recipe from Patisserie again. The apple galette recipe wasn’t modified, however I did only make a quarter quantity ie. one apple’s worth.
COMPONENTS: Because I already had the components ready, this used only a small amount of each recipe quantity, and was quick to throw together. The apples are prepared the night before, cut into very thin slices and left to soak overnight in brown sugar and lemon.
ASSEMBLY: It’s a very simple matter of rolling and cutting some squares of pastry, spreading it with crème pâtissiére, and then lining it with the macerated apple slices. The recipe didn’t give any guidance as to how thick to spread the custard. I chose 5mm, but wish I had spread it thicker, as the flavour was only just present in the finished galette. I also wish I’d left a bigger gap around the outside. My pastry shrunk back a bit, so ended up being very close to the apples, leaving me with insufficient border to puff up. I had spare pastry, so I made an additional square, spread with custard, and then topped with a latticed piece of pastry to make a custard pie of sorts.
IMPRESSIONS: If you have puff pastry to spare, and don’t mind whipping up a bit of custard, this is a very simple and tasty pastry to eat with ice-cream or cream.
Apple Galette recipe from Bourke Street Bakery by Paul Allum
Puff Pastry recipe from Mastering the Art of French Cooking Vol 1 by Julia Child
Creme Patissiere recipe from Patisserie by Christophe Felder