Apple Galette
This rustic apple galette gets a delightful twist with the addition of our Whiskey Aged Balsamic Vinegar, which enhances the natural sweetness of the apples with a subtle depth of flavour. The aged balsamic brings a rich, whiskey-infused tang to the filling, perfectly balancing the sweetness of maple syrup and brown sugar. The result is a deliciously fragrant galette with a hint of caramelised richness, perfect for pairing with a dollop of cold cream.
Ingredients:
- 40g light brown soft sugar, plus extra for sprinkling
- ½ lemon, zested
- 1 tbsp Bushmills Cask Aged Balsamic Vinegar
- 1 tbsp cornflour
- 2 rolls of shortcrust pastry
- 1 tbsp maple syrup or honey
- 3 Bramley apples, peeled, cored, halved, and thinly sliced
- Double cream, for serving
Method:
- In a large bowl, mix the brown sugar, lemon zest, cornflour, balsamic, and maple syrup. Add the apple slices and toss until well-coated. Set this aside while you roll out the pastry.
- Preheat the oven to 180°C (160°C fan)/gas mark 4. Lightly dust a large sheet of baking parchment with flour and roll the pastry out on top, forming a rough 30cm circle. You will need to join 2 rolls together to get the correct size.
- Transfer the pastry, along with the parchment, onto a large baking tray. Using your hands, arrange the apple slices in the centre of the pastry, letting any excess syrup drip back into the bowl (save this syrup for later). Leave a 2cm border around the edge. Use the parchment to help fold the pastry edges over the apples, leaving most of the fruit exposed.
- Brush the pastry edges with the beaten egg and sprinkle with extra brown sugar. Bake for 50-55 minutes until golden brown.
- Meanwhile, pour any leftover syrup into a small saucepan and simmer until it thickens. Once the galette is baked and still hot, brush the top with the syrup. Let it cool for at least 30 minutes before serving warm with cold cream.
- The galette can be stored in the fridge for up to two days or frozen in slices for up to two months.