Apples, vanilla and cinnamon, enough said really. Heavenly combination whether in a tart or a scented candle. And if you bake the tart you can save the candle for when guests come round because this fills the house with its sweet perfume.
Or make the tart when guests come round and selfishly save the candle for when you are cosied up on the sofa with a glass of (mulled) wine, perhaps. Either way it’s a winner and cheaper than a scented candle.
I have perfected my sweet spelt flour olive oil pastry recipe using honey instead of sugar so not only is it delicious and beautiful it is also good for you. This recipe has no sugar, no butter, no dairy and no eggs. The base is spread with a layer of Kellie’s vanilla apple sauce that I also used in this recipe before overlapping the thinly sliced apples in concentric circles and folding up the edges of the pastry.
Apple, Vanilla & Cinnamon Galette Recipe
Makes 1 large galette, Vegan.
For the Vanilla Apple Sauce
- 500 g apples, peeled, cored, chopped
- 4 tbsp honey
- 100 ml water
- 1 tsp vanilla extract
Put all ingredients in small pan, bring to boil, lower the heat and simmer for 15 mins until soft. Puree, taste adjust honey and vanilla to your liking. Leave to cool.
For the Pastry
- 250 g wholemeal spelt flour
- a pinch of salt
- 4 tbsp olive oil
- 1 tbsp honey/agave syrup
- up to 100 ml cold water
Mix the flour and salt in a large bowl then slowly drizzle in the oil and honey, mixing & mashing it into the flour with a fork until evenly combined and crumbly.
Slowly pour in the water a bit at a time mixing it with the fork until it comes together (you may not need all the water) then bring it together with your hand, kneading just a little until it forms a cohesive ball. Do not overwork it or it will be tough. You can refrigerate it at this time if you have time.
Roll the pastry out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour the edges of your largest dinner plate and turn it onto the pastry then cut around it so you have large circle. Carefully remove the circle (roll it onto a floured rolling-pin) and transfer it to the lined baking tray. Put it in the fridge while you prepare the apples. You can make mini ones with any leftover pastry using a saucer or side plate.
- 2 small apples, peeled, cut into 1/8th wedges, cored then thinly sliced
- juice of 1/2 a lemon
- zest of 1/2 orange
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 3 or 4 tbsp vanilla apple sauce (see above)
- honey/agave syrup
- olive oil
Preheat the oven to 190C. Leaving a border around the edge of about 1 – 1 1/2 inches clear, spread about 4 tbsp of the apple sauce evenly over the base of the pastry circle.
Overlap the apple slices in a circle all around the outside edge just inside the border. Then make another overlapping circle of apples going the other direction just inside the first one. Finish off with a mini circle going the same direction as the first in the middle of the circle.
Carefully roll up the edges of the pastry towards the fruit turning the tart or paper as you go until it is all done. Brush the edges of the pastry with a little olive oil and drizzle and brush the apples with a little honey/agave syrup.
Bake for 20-25 minutes until the pastry is golden brown and the fruit is cooked. Leave to cool for 10 minutes then melt a few tablespoons of honey in a small saucepan with a tablespoon of water until it forms a smooth syrup. Paint this all over the fruit to create a shiny glaze and serve the galette warm.
This is one of the recipes from my Healthy Baking Workshop held a few weeks ago. My next workshop is on Saturday 15th December from 5pm – 9pm at Pepe Kitchen cookery school in Benalmadena, Malaga. I will be cooking and sharing recipes from my Festive Christmas Party Menu with Middle Eastern flavour, the perfect antidote to all that turkey. Great for a crowd, buffet or more intimate dinner party. Here is what we will be cooking….
Spiced Cauliflower Soup with Chestnut Dukkah
Roasted Beetroot & Cumin Hummus with Toasted Flatbread Croutons
Lebanese Lentil Salad with Pomegranate, Fresh Herbs & Toasted Almonds
Sweet Potato, Feta & Coriander Filo Cigars with Tahini Yoghurt Sauce
Jewelled Pumpkin & Saffron Rice Pilaf with Cranberries, Pistachio & Chargrilled Halloumi
and for dessert
Tarta de Santiago
a traditional light cake (gluten-free & dairy free) made with ground almonds flavoured with orange zest
served with an orange & mandarin sauce
For more information and to reserve your place contact Pepe Kitchen directly.