SWEET-RUBBED APPLE GALETTE
Servings: 6
Ingredients
400g good quality puff pastry
2 tbsp NOMU Sweet Rub
2 tbsp softened unsalted butter
9 firm tart apples (Granny Smiths for example)
Icing sugar, to dust
Directions
Preheat the oven to 200°C.
Roll out the pastry and cut out 6 rounds 15cm in diameter. Combine the Sweet Rub and butter and spread evenly and thinly over the pastry rounds. Place on a non-stick baking tray and refrigerate until well chilled.
Peel, halve and core the apples, working quickly so that they don’t go brown. Cut into very thin slices and fan neatly around the pastry rounds, finishing in the middle. Sprinkle with plenty of icing sugar and bake for 10-15 minutes until golden and caramelized.
Serve immediately with vanilla bean crème fraiche or home-made vanilla bean ice cream.
Ingredients
400g good quality puff pastry
2 tbsp NOMU Sweet Rub
2 tbsp softened unsalted butter
9 firm tart apples (Granny Smiths for example)
Icing sugar, to dust
Directions
Preheat the oven to 200°C.
Roll out the pastry and cut out 6 rounds 15cm in diameter. Combine the Sweet Rub and butter and spread evenly and thinly over the pastry rounds. Place on a non-stick baking tray and refrigerate until well chilled.
Peel, halve and core the apples, working quickly so that they don’t go brown. Cut into very thin slices and fan neatly around the pastry rounds, finishing in the middle. Sprinkle with plenty of icing sugar and bake for 10-15 minutes until golden and caramelized.
Serve immediately with vanilla bean crème fraiche or home-made vanilla bean ice cream.
Ingredients
400g good quality puff pastry
2 tbsp NOMU Sweet Rub
2 tbsp softened unsalted butter
9 firm tart apples (Granny Smiths for example)
Icing sugar, to dust
Directions
Preheat the oven to 200°C.
Roll out the pastry and cut out 6 rounds 15cm in diameter. Combine the Sweet Rub and butter and spread evenly and thinly over the pastry rounds. Place on a non-stick baking tray and refrigerate until well chilled.
Peel, halve and core the apples, working quickly so that they don’t go brown. Cut into very thin slices and fan neatly around the pastry rounds, finishing in the middle. Sprinkle with plenty of icing sugar and bake for 10-15 minutes until golden and caramelized.
Serve immediately with vanilla bean crème fraiche or home-made vanilla bean ice cream.
Ingredients
400g good quality puff pastry
2 tbsp NOMU Sweet Rub
2 tbsp softened unsalted butter
9 firm tart apples (Granny Smiths for example)
Icing sugar, to dust
Directions
Preheat the oven to 200°C.
Roll out the pastry and cut out 6 rounds 15cm in diameter. Combine the Sweet Rub and butter and spread evenly and thinly over the pastry rounds. Place on a non-stick baking tray and refrigerate until well chilled.
Peel, halve and core the apples, working quickly so that they don’t go brown. Cut into very thin slices and fan neatly around the pastry rounds, finishing in the middle. Sprinkle with plenty of icing sugar and bake for 10-15 minutes until golden and caramelized.
Serve immediately with vanilla bean crème fraiche or home-made vanilla bean ice cream.
