Rustic Apple Galettes with Honey and Thyme
Enjoy the heavenly taste of our NY Wildflower Raw honey in a rustic apple galette with honey and thyme. A perfect dessert for any day, this sweet treat is sure to please.
For the pastry
- 100 g butter
- 145 g plain flour
- 1 beaten egg reserve 1 tablespoon for brushing over the pastry
For the filling
- 4 medium dessert apples (approx. 550g/19.5 oz.)
- 3 tablespoon Astor Apiaries NY Wildflower Raw Honey
- 1 tablespoon fresh thyme leaves, picked from 5-6 sprigs of thyme
- 4 small thyme sprigs to decorate optional
Make the pastry
Wrap the butter in cling film (plastic wrap) 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 (plastic wrap) and refrigerate for at least 30 minutes.
Meanwhile, make the filling
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.
To assemble and bake
Preheat the oven to 200°C (400°F).
Remove the pastry dough from the fridge and divide into four pieces.
Roll each piece into a circle approximately 15-20cm (6-8 inches) 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 2-3cm (¾-1 inch) 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 200°C (400°F) for around 25 minutes, until the pastry is crisp and golden and the apples are cooked.
To make the glaze
Transfer the reserved 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.