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FOODWeek2017

8 Apple, Hazelnut and goat's curd galette Served warm or at room temperature with a peppery rocket salad, this makes a beautiful Autumnal brunch or casual lunch. Just add in a glass or two of your favourite Orange Region wine! You could use ready-made puff or shortcrust pastry if you prefer, but this flaky pastry recipe really is easy and a great one to have in the repertoire! For the pastry: 2 cups (300g) plain flour 1/2 tsp baking powder 1/2 tsp flaky sea salt 220g unsalted butter, cold and cubed 1/4 cup ice cold water Combine the flour, baking powder and salt in the bowl of a food processor and pulse a few times. Add the butter and iced water and pulse again until the dough has a sandy texture and is just beginning to come together. Turn out onto a work surface and bring together with the heel of your hand, don't overwork it though, you should still be able to see small pieces of butter in the dough. Press dough into a disc shape, about 4cm thick, wrap with plastic and refrigerate for at least 30 minutes or freeze for up to one month. To assemble: 1 x cup quark or goat's curd 3 x apples, unpeeled, cored and very thinly sliced (we used Pink Lady but a tart Granny Smith or any other variety would also be delicious here) 3 x red-skinned potatoes, very thinly sliced 1/2 cup hazelnuts, dry-roasted and roughly chopped Olive oil, to drizzle 2 tbsp thyme leaves, to sprinkle Roll dough out into a 30cm disc then gently transfer to a baking tray lined with baking paper. Score a circle about 3cm from the edge of the pastry spread with the quark or goat's curd. Alternate pieces of apple and potato in overlapping circles atop the quark or goat's curd. Fold and pleat the dough edges together to create a seal for the filling. Place in the fridge to rest for another half an hour while you preheat the oven. Just before baking, brush the galette's edges with beaten egg then pop in the oven for 35-40 minutes or until the pastry is golden brown. Just before serving, sprinkle with the hazelnuts and thyme leaves and drizzle with a little olive oil. Serves 6 Prep time 20 mins (plus 1 hour resting time) Cooking time 35-40 mins


FOODWeek2017
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