apple galette with cream cheese and almonds

A few months ago I saw a picture online of a beautiful rustic looking apple galette by Danish chef Mikkel Karstad. It took a bit of tracking down before I found the recipe online. 

It had been translated from Danish and I'm not sure if something was lost in translation because there was very little sugar in the recipe. I followed the recipe and while I liked the pastry, the filling was a bit underwhelming.

Inspired by the ingredients I went back to the drawing board and came up with my own version.

There are a few steps in the process but the pastry and cream cheese filling can be made ahead of time. The apples need to be prepared just before baking.

Here's the recipe for you which makes a 10 - 11 inch galette. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 

Apple Galette with cream cheese and almonds inspired by Mikkel Karstad
1 cup plain flour
⅓ cup oat flour (finely ground oats)
35g whole almonds, finely ground
Pinch salt
30g icing sugar 
112 gm (4 oz) cold unsalted butter, diced
1 egg, lightly beaten with a few tbs cold water

Cream Cheese Filling
100g cream cheese
1 tbs caster sugar
1-2 tbs yoghurt or cream
½ tsp vanilla

Apple Filling
4 Granny Smith apples
¼ cup caster sugar
½ tsp cinnamon
1 tsp finely grated lemon rind
The juice of half a lemon

In a bowl, combine the flour, oat flour, almond meal, salt and icing sugar. Add the butter and using your fingertips, work into the flour until resembles breadcrumbs. Add enough of the beaten egg mixture until the dough just comes together reserving the leftover mixture. You can also do this process in a food processor. Cover in plastic wrap and place in the fridge for 1 hour.

Preheat oven to 200°C. Have a pizza tray handy as you’ll use one on which to bake the galette. Peel apples, halve and remove the core. Cut the apples into thin slices keeping the shape of the apple. Roll the dough thinly on a piece of baking paper to make a circle about the size of a pizza tray then place the baking paper onto the pizza tray. Centre an 8-9 inch cake tin in the middle of the pastry and press to make an imprint in the pastry. 

Mix the cream cheese with the sugar, yoghurt or cream and vanilla then spread in a thin layer within the template on the pastry. Place the apple halves on the filling so the slices are standing upright and repeat until the filling is completely covered with apple. In a small bowl combine the sugar with the cinnamon and lemon rind. Sprinkle most of the sugar mix over the apple, leaving a little to sprinkle over the edge of the pastry. Drizzle the lemon juice over the apples then gently fold the pastry over the apples, crimping as you go to hold the apples in place. Brush the edges of folded over pastry with the egg wash before sprinkling with the sugar mix.

Place the galette on the bottom shelf of the oven and bake for 20 minutes, then place in the centre of the oven and bake for a further 20 minutes. If the apples are taking time to cook through, you may need to cover the apples with foil to create a tent, and the apples will cook in the steam created. Bake a further 15 minutes or until the galette is beautifully golden on top and the crust is crispy. When cooked, take the galette out of the oven and let it cool, before sprinkling with icing sugar. Serve with yoghurt, cream or ice cream.

I had my slice last night topped with cream and a drizzle of salted caramel sauce. The verdict? Absolutely delicious.

See you all again next week with some more baking from my kitchen.

Bye for now,



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