Apple and blueberry galette
SERVES 8 PREP AND COOK TIME 1 HOUR 10 MINUTES
2½ cups (400g) White Wings Wholemeal Plain Flour
160g cold butter
½ cup (75g) LSA
½ cup (90g) firmly packed CSR
Rapadura Sugar
2 eggs
4 small (520g) red apples
2 tablespoons lemon juice
250g frozen blueberries, thawed
CSR Demerara Sugar, to sprinkle BLUEBERRY SYRUP
150g frozen blueberries
¼ cup (60ml) water
2 tablespoons CSR Demerara sugar
1 Preheat oven to 180°C (160°C fan-forced). 2 Place flour, butter, half the LSA, half the sugar, 1 egg, and ⅓ cup (80ml) chilled water into the bowl of a food processor. Pulse until a soft dough forms. Shape into a disc; wrap in plastic wrap. Refrigerate for 30 minutes.
3 Meanwhile, using a mandolin, cut apples into 2mm thick rounds through the core. Place slices in a large bowl and add remaining sugar and the juice; toss to coat evenly.
4 Cut off a quarter of the pastry and reserve. Roll out remaining three-quarters of the pastry on a piece of baking paper to a 35cm round. Scatter remaining
LSA evenly over pastry. Top with blueberries, leaving a 4cm border around the edge.
5 Arrange apple slices, slightly overlapping each other, in a circular spiral pattern over the blueberries.
Using the baking paper as an aid, fold in pastry edge; press down lightly with fingertips to secure in place. Roll the reserved pastry out on baking paper until 3mm thick. Cut out leaf shapes, or use your favourite cutter shape for decorative shapes. Place decorative shapes on the pastry rim. Beat remaining egg with a fork and brush pastry rim with egg. Sprinkle liberally with demerara sugar.
6 Bake galette for 40 minutes or until pastry is golden.
7 BLUEBERRY SYRUP Place blueberries, water and sugar in a small saucepan over medium heat. Crush the blueberries slightly the back of a fork. Bring to a simmer and cook for 5 minutes, or until syrup. Set aside to cool and strain.
8 Serve galette warm with Syrup drizzled on top.
Unbaked galette suitable to freeze.