Rustic Apple Galettes with Honey and Thyme

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.