Apple, Cheddar and Clove Galette

Course: lunch or snack Serves: 8 Prep: 20 mins, plus 1 hour chilling Cook: 30-35 mins

250 g (9 oz) spelt flour

175 g (6 oz) cold cubed butter

50 g (1¾ oz) caster sugar For the Filling:

3 dessert apples, ideally Pink Lady, sliced finely 7 cloves, ground

40 g (1½ oz) soft dark brown sugar

80 g (3 oz) sharp Cheddar, grated

2 sprigs of rosemary, needles chopped

20 g (¾ oz) butter, cubed 1 medium free-range egg yolk, beaten

1 To make the galette dough, blitz the spelt flour, butter and caster sugar in a food processor, then add a little cold water, a tablespoon at a time, just until everything comes together into a dough. (Alternatively, work together with your fingertips until sandy in texture, then add the water sparingly and bring together into a dough.)

2 Wrap the dough in cling film and transfer to the fridge to chill for 1 hour.

3 In a bowl, mix the apples,

ground cloves and dark brown sugar together and set aside.

4 After the pastry has chilled, pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6 and line a baking sheet.

5 Roll out the dough on the lined baking sheet to an approx. 30 cm (12 in) circle – don’t worry about messy edges.

Scatter the grated cheese over the middle of the pastry, leaving a 5 cm (2 in) border all around.

6 Arrange the apples over the cheese as you wish, keeping to within the 5 cm (2 in) border, and scatter over the rosemary. Bring the edges of the pastry up over the apples to just enclose the filling, as in the picture.

7 Dot the apples with the butter, brush the exposed dough with the egg yolk, then transfer to the pre-heated oven and bake for 30 to 35 minutes.

8 Let the galette cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool down. If you can, let it cool completely before refrigerating and serve warmed the next day; the flavour is really incredible.