September is here, the air is getting crisper, the leaves have started to turn golden, and autumn is on its way. Maybe it’s the season, or maybe its the fact that Rosh Hashanah is looming, but this time of year is all about APPLES. Crisp, juicy, sweet, fresh, delicious, ripe, lovely seasonal APPLES.
I know that apple and cinnamon is the classic combination, but I recently discovered that apple and thyme is a really fantastic pairing. Even if you don’t make this recipe, I urge you to try them together in something. I usually use thyme only in savoury dishes, but it works amazingly well with the apples in these sweet little rustic galettes. The flavours complement each other brilliantly.
The only other ingredient in the filling is some honey – it wouldn’t be Rosh Hashanah without apples and honey! If you can get hold of a thyme honey that would be gorgeous, but if not, any strong flavoured honey will do. I used a heather honey and the aroma as these galettes were baking was just divine! My house smelled of sweet, fragrant honey for several hours. Mmmmmm. Such a cosy, autumnal smell.
The pastry for these little apple galettes is very simple to make, but it doesn’t like the heat! You need to roll and shape quickly if your kitchen is even remotely warm. I made these on a very warm day indeed and the dough was almost impossible to handle. Fortunately, the ‘rustic’ look is part of the charm of these tasty tarts, so even if the pastry doesn’t behave quite as you’d wish, they’ll come out looking A-OK once they’re baked. And of course they taste amazing. After all, the reason the pastry is tricky is because it contains a ton of butter! Yum.
I had planned to serve these with some crumbly goats cheese for the adventurous, and vanilla ice-cream for the not-so-adventurous (Kipper) but they actually didn’t need any additional accompaniment. They are fragrant, delicious and sweet just as they are. Happy Autumn and Shana Tova!
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- 100g butter (approx 1 stick)
- 145g (1 cup) plain flour
- 1 beaten egg (reserve 1 tbsp for brushing over the pastry)
- 4 medium dessert apples (approx. 550g)
- 3 tbsp honey
- 1 tbsp fresh thyme leaves (picked from 5-6 sprigs of thyme)
- 4 small thyme sprigs to decorate (optional)
- Wrap the butter in cling film and freeze until solid.
- Using the grating disc, grate the butter into the bowl of a food processor. Swap the grating disc for the blade, then add the flour and process briefly to give the consistency of sand.
- With the motor running, add the beaten egg until the dough just comes together - you may not need all the egg.
- Turn out the dough, knead briefly, then wrap in cling film and refrigerate for at least 30 minutes.
- Peel and core the apples, and slice thinly.
- Place the apples in a bowl, and add the honey and thyme leaves. Mix well and leave to stand while the pastry finishes chilling.
- Preheat the oven to 200C.
- Remove the pastry dough from the fridge and divide into four pieces.
- Roll each piece into a circle approximately 15-20cm in diameter. Transfer to a baking sheet.
- Drain the liquid off the apples and reserve. Divide the sliced apples between the pastry circles leaving a 2-3 cm gap at the edge of each pastry circle. Fold up these edges and pinch/fold together to create the crust. Place a small sprig of thyme on top of each galette to decorate, if desired.
- Brush the pastry with the reserved beaten egg, then bake the galettes at 200C for around 25 minutes, until the pastry is crisp and golden and the apples are cooked.
- Transfer the liquid from the apples to a small saucepan and reduce over a high heat for a few minutes until syrupy. Allow to cool.
- Once the galettes have been removed from the oven, allow them to cool slightly on the baking sheet, then brush the glaze gently over the apples.
- Serve the galettes warm or cold.
- I made four apple galettes, but they were quite generous, so you may prefer to make 6 or even 8 slightly smaller ones from the same amount of pastry and filling.