APPLE, ALMOND & THYME GALETTE

SERVES 6-8

I make a version of this at least once a fortnight at this time of year when apples are cheap and plentiful. It’s super-easy and a real showstopper at shared dinners, whether you serve it cold by the slice or warm with a ball of good-quality ice cream. This version has a layer of almond frangipane but this can easily be omitted if time is tight.

INGREDIENTS

1 cup ground almonds 2 Tbsp caster sugar 2 Tbsp butter, at room temperature

1 small sprig fresh thyme or 1 sprig thyme flowers, plus extra to garnish

½ tsp ground cinnamon, plus extra for dusting 2 eggs

400g block puff pastry

5-6 apples, cored, sliced into wedges

50g butter, melted

Raw sugar, for sprinkling (about ¼ cup)

1 Preheat oven to 160°C fanbake. For frangipane, place ground almonds, sugar, butter, thyme leaves or flowers from sprig, cinnamon and 1 egg in a processor and pulse until mixed and smooth.

2 On a lightly floured surface, roll out pastry to a 28-30cm disc and place on a baking tray lined with baking paper.

3 Beat remaining egg. Brush a 3cm border around pastry with egg. Spread frangipane mixture evenly over pastry, avoiding egg wash. Starting at edge of frangipane, arrange apple slices in a circular pattern until frangipane is entirely covered.

4 Drizzle butter over apples. Sprinkle with raw sugar then dust evenly with cinnamon.

5 Bake for 40-50 minutes until pastry is golden and apples are starting to caramelise. Garnish with thyme and serve warm or cold. •