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What you’ll need


2 ⅔ cups The Healthy Baker Plain Flour


1 teaspoon salt


200g butter, diced


⅓ cup water, iced

Apple almond filling

granny smith apples

4 apples, thinly sliced

almond meal

½ cup almond meal

demerara sugar

½ cup demerara sugar

egg wash

eggs beaten

1 egg, beaten

pouring cream

1 tablespoon pouring cream


Combine flour and salt into a large bowl. Add diced butter and place in freezer for 30 minutes.


Tip the mixture into a food processor, add iced water and pulse until the mixture resembles fine breadcrumbs.


Turn out onto a lightly floured work surface and bring together with the heel of both hands until you have a smooth dough. Divide into 2 pieces, shape into discs and cover both with plastic wrap. Place in the fridge to rest for at least 30 minutes.


Preheat oven to 200C.


Lightly dust a work surface and roll out pastry until you have a round disc about the thickness of a $2 coin.


Sprinkle the middle of the pastry with the almonds and half of the sugar. Top with thinly sliced apples, leaving an edge about 4cm all the way around. Fold in the edges, crimping them as you work your way around the pastry so you have a nice edge to keep the filling in.


Whisk beaten egg and cream to make egg wash and brush over the galette. Sprinkle with the remaining sugar and bake in oven for 15-20 minutes or until the pastry is golden.