Evergreen Galette with Apples

Ingredients

• For the Matcha Pastry
• Plain flour 200g
• Matcha powder 1 tsp
• Cold unsalted butter, cubed 100g
• Ice cold water 3-4 tbsp
• Pinch of salt 1
• For the Apple Filling
• Bramley apples (or a mix of cooking and eating apples) 3-4 medium
• Caster sugar 75g
• Ground cinnamon 1 tsp
• Lemon zest 1 tsp
• Cornflour 1 tbsp
• For the Glaze
• Egg, beaten (for vegetarian glaze) 1
• Demerara sugar, for sprinkling 1 tbsp

Method

1. Make the pastry: In a bowl, whisk together the flour, matcha powder, and salt. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it. Flatten the dough into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
2. Prepare the filling: Peel, core, and slice the apples thinly. In a separate bowl, toss the apple slices with caster sugar, cinnamon, lemon zest, and cornflour until evenly coated.
3. Assemble the galette: Preheat your oven to 190°C (170°C fan/Gas Mark 5). On a lightly floured surface, roll out the chilled pastry disc into a rough circle, about 30cm in diameter. Carefully transfer the pastry to a baking sheet lined with parchment paper.
4. Spoon the apple filling onto the centre of the pastry, leaving a 5cm border all around. Fold the pastry border up and over the edges of the filling, pleating it as you go to create a rustic crust.
5. Brush the folded pastry edge with the beaten egg and sprinkle generously with demerara sugar.
6. Bake for 40-45 minutes, or until the pastry is golden brown and crisp, and the apple filling is tender and bubbling. If the crust starts to brown too quickly, you can loosely cover it with foil.
7. Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving. It's delicious served warm with a scoop of vanilla ice cream or a dollop of crème fraîche.