Apple galette with ginger and honey

Today I bring you a recipe that I have always loved, apple biscuit . The biscuit is a mix between a cake and a tart. It never ceases to amaze me how something so simple and so delicious can be so appealing to the eye. To make the biscuit a little more curious, we give it a soft and different touch thanks to the flavour of almonds, ginger and honey .

This French-inspired dessert was prepared in a Le Creuset low-sided casserole dish . It is perfect for its shape, its size, the way the iron is heated (it cooks the dough wonderfully!) and because you can cut it into it and serve it straight away.

The recipe tells you how to make the dough, but if you're short on time or are already in vacation mode (even when it comes to cooking), this cake turns out great even if you use store-bought puff pastry or shortcrust pastry . If you do it this way, the cake is ready to bake in 5 minutes!

Le Creuset Evolution Low Casserole

Ingredients (for 6-8 people)

• 225gr of normal flour + extra for rolling
• Pinch of salt
• 125g cold butter cut into small cubes
• 2 tablespoons of powdered sugar
• 2 ½ tablespoons cold water
• 4 large or 5 small crisp apples (approximately 650g)
• 140gr of ground almonds
• 55g brown sugar + 1 extra tablespoon for sprinkling
• 65gr of ginger stem
• 2 tablespoons of honey
• 3 tablespoons lemon juice (plus the rest of the juice from one lemon to preserve the apples)
• 2½ tablespoons melted butter
• 2-3 tablespoons ginger stem syrup - for glaze

Elaboration

1. Preheat the oven to 190°C.
2. To make the dough, sift the flour and salt into a bowl . Add the butter cut into cubes and stir until the mixture has a texture similar to breadcrumbs. Add the sugar and water and form the dough into a ball using a spatula or your hands. Wrap it in cling film and let it rest for 1 hour in the fridge.
3. Peel, quarter and core the apples. Cut each apple quarter into 3-4 slices and set aside. Sprinkle the cut apples with 2-3 teaspoons of lemon juice to prevent them from turning brown (it's also very handy to put all the apple pieces in a bowl with water and lemon juice until ready to use).
4. After the resting time, roll out the dough on a floured work surface, forming a circle of approximately 38cm in diameter. Use a rolling pin to make sure it is well stretched.
5. Using a brush , brush the base of the Le Creuset saucepan with a little melted butter and place the prepared pastry on the base and sides.
6. Mix the ground almonds, brown sugar and chopped ginger. Add the mixture, sprinkling it evenly over the entire surface of the dough. On top, place the apples in a circular pattern, starting from the center and working outwards.
7. Mix the 2 tablespoons of honey with the 3 tablespoons of lemon juice and use the mixture to brush the tops of the apples. Be generous, don't worry about over-spreading.
8. Moisten the inside edges of the dough with a little water (you can do this with the brush) and fold it inwards. Your galette is now formed and almost ready!
9. Brush the top of the folded dough with melted butter and sprinkle a little brown sugar on top.
10. Bake the galette in the middle of the oven for 50 to 55 minutes or until the dough is golden and crispy.
11. Remove the galette from the oven. You can serve it warm or at room temperature with vanilla cream, honey yogurt or ice cream.

Grades

• This galette is delicious with apple, but you can try it with other fruits, such as apricots, plums, peaches, pears... A combination of them also works well!
• I recommend cutting the fruit in half and removing any cores or stones. Leave the smaller fruit at that size, and cut the larger fruit into more pieces. Either way, it looks more aesthetically pleasing if all the pieces are a similar size, and it will also ensure that all the pieces are cooked evenly.
• In addition to making a delicate and delicious filling, the ground almond base will help absorb the juice of the fruit as it cooks.
• While you are preparing the dough, don't be tempted to add extra water to speed up the forming process, as this will only make the dough sticky, difficult to work with and tough.
• Use a rolling pin to ensure a thin dough of equal thickness.
• If your oven has uneven temperatures, rotate the pan halfway through cooking to ensure even color across the entire surface.
• You can serve the biscuit directly in the cocotte and cut it into it, you won't have to grate it. But if you want to serve it on another plate or on a cake stand , it is important to let it cool before removing it from the pan.