My number one rule when preparing for any photoshoot is to get double of everything. Recipe says 1 box of strawberries? Get 2. They only want 1 of the product in the shot? Get 2. Rosemary is only for garnishing? Get the whole plant.
You know, just in case. You never know when the box of strawberries is actually rotten inside or the packaging gets ruined on the way home or rosemary turns out to be the star of the show.
So after a project a couple of weeks ago I ended up having an entire roll of shop bought puff pastry in the fridge – and also a chai kit from last Christmas – what better thing to make than a galette?
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.
I first had a galette at Stoney Street by 26 Grains in Borough Market – a very hearty butternut squash variant topped with blue cheese and leeks. The whole rustic look of a galette really vibes with me, it is very easy to make!
Instead of the usual apple galette/pie/tart where you mix your apple slices with sugar and cinnamon then chuck it all in the oven (boring), I decided to try make a chai syrup to drizzle over the apples before baking, like a tarte tatin but not really. The chai alone works really well, but the extra teaspoon of sea salt really lifts the flavours! A very tart apple would be amazing with this – think Granny Smith or Braeburn are good choices.
I also stamped out some pastry stars with the leftover pastry, just for some extra festive magic on top of the warm galette and melting ice cream.
Apple Galette with Chai & Sea Salt Caramel Syrup
- To make the chai syrup, heat the caster sugar and water over medium until the sugar has dissolved. Add the chai spice mix and butter. Reduce the syrup by letting it boil until turns golden brown but be careful of burning. Stir in the sea salt. Remove from heat, pour into a heat resistant jug and set aside.
- Preheat the oven to 200°C.
- Cut the “cheeks” of the apples – you can do so by cutting around the apple in a triangle. Then slice the “cheeks” into thin slices, about 1mm thick. In a large mixing bowl, add apple slices and lemon juice and mix gently.
- Unroll the puff pastry and cut off one side to form a square. Move the pastry to a lined baking tray. Arrange the apple slices in the centre, leaving at least 5cm of space from the edge. Fold in the edges.
- Pour 1/3 of the chai syrup over the apples.
- Make an egg wash by beating the egg, then brush over the pastry.
- Bake the galette for 30 to 40 mins, until the pastry and apples turn golden brown.
- Serve warm with vanilla ice cream.