Kitchen garden cook

Melanie Johnson bakes saltedcaramel and apple galette

Ingredients For the pastry

150g plain flour 75g ground almonds 2tbspn caster sugar 175g chilled butter 1 egg yolk 3–4tbspn ice water

For the caramel 100g butter 150g muscovado sugar 100ml double cream 1tspn sea salt

For the topping 3 apples 20g plain flour 50g brown sugar 2tspn ground cinnamon 100g roasted and

chopped hazelnuts

Method

For the pastry, process together the flour, almonds, sugar, chopped butter and a pinch of salt until the mixture resembles breadcrumbs. Add the egg yolk with a little water and blitz again until it comes together, adding further water if needed. Using your hands, press the pastry into a round disc, wrap it in clingfilm and refrigerate it for about 30 minutes.

Meanwhile, make the caramel sauce by melting the butter and sugar together in a pan over a medium heat. Allow the sugar to dissolve, then bring to a boil for a few minutes. Stir the double cream and sea salt through it and set aside.

Peel the apples and cut them into neat slices, then toss them in a bowl with the flour, sugar, cinnamon and hazelnuts.

Preheat your oven to 180˚C/350˚f/gas mark 3 and line a baking sheet with parchment. Roll the pastry gently into a circle about the thickness of a £1 coin. Arrange the apple slices and nuts in the centre, drizzle with a little caramel and pull the edges up on all sides. Bake for about 30–35 minutes or until golden.

Drizzle with a little more caramel sauce and serve hot, with vanilla ice cream or custard.

Galettes are a fail-safe pudding and this one might rival your favourite apple crumble. As the seasons pass, the almonds and cinnamon can be easily adapted for other flavours