Apple and Cinnamon Galette

Ingredients

Quick Puff pastry

17.6 oz strong flour

17.6 oz Westgold Unsalted Butter

8.8 oz iced water

Squeeze of lemon juice

Pinch of salt

Yoghurt Ice Cream 

6.2 oz Greek yoghurt

2.6 oz icing sugar

0.2 oz lemon juice

0.2 oz mum

2.5 oz cream

Galette Filling

4 apples, peeled, halved and cored

1.8 oz brown sugar

Ground cinnamon

0.9 oz Westgold Butter, for dotting

1 lemon juice

Method

Quick Puff pastry

Sift flour, cut butter into 0.98” cubes.

Lightly incorporate cubes of butter throughout the flour.

Make a well in this mixture.

Add water, lemon juice and salt.

Bring together into a dough, keeping the cubes of butter intact.

Give the dough 2 half turns, wrap in Clingfilm and refrigerate for 20 minutes.

Give the dough another 2 half turns and rest for another 20 minutes.

Yoghurt Ice Cream 

Combine all ingredients and churn freeze.

Assembly and baking

Cut puff in half and roll out to 3mm thickness.

Cut into 2.4” x 3.9” discs.

Flip over and with a smaller pastry cutter make an indent on the disc to mark out a central area leaving a 0.4” border (this is to delineate where the apple is placed, so only make an indent in the pastry, do not cut through it!).

Dock the middle with a fork.

Rest in the fridge for 30 minutes.

Slice the apples very thinly (0.08”) from core end.

Layer the apple into 6 equal stacks in the centre area of each disc, sprinkling a little sugar, cinnamon and lemon juice between each layer.

Sprinkle the apple with more sugar, cinnamon and lemon juice and dot all over with bits of butter.

Egg wash.

Bake in hot oven at 410°F for approximately 15 minutes until nicely coloured and cooked.

Dust with icing sugar and serve with scoop of yogurt ice-cream.