Apple galette
WITH HOMEMADE VANILLA CREAM.
Crisp pastry, soft apples and warm cinnamon. Bake a rustic galette over indirect heat, then serve it warm with homemade vanilla cream.
- On the grill
- 35-45 min
- Grill temperature
- 180-190°C
- Cooking method
- Indirect heat
- Base recipe
- 1 pie
BEFORE YOU START
Set up your fire.
Heat
Indirect
Fit the heat deflector to shield the pastry from direct heat.
Temperature
180-190°C
Let the temperature stabilise before baking.
Equipment
Baking tray
For a galette, use a grill-suitable baking tray and baking paper rated for this temperature. For a pie, use a suitable pie dish.
ONE STEP AT A TIME
Let's make it.
INDIRECT HEAT · 180-190°C
Set up your kamado
Light the charcoal and set up for indirect cooking with a heat deflector. Stabilise the grill at 180-190°C.
SLICE THINLY
Prepare the apples
Peel, core and thinly slice the apples. Toss with the sugar, cinnamon, salt and cornflour.
FOLD AND FILL
Shape the galette
Roll out the pastry on baking paper on your baking tray. Pile the apples in the centre and fold the edges loosely over the filling. Alternatively, line a pie dish with the pastry and spread the filling evenly. Dot with butter and brush the edges with beaten egg if using.
BAKE · 35-45 MIN
Bake until golden
Bake over indirect heat with the lid closed for 35-45 minutes. The edges should be golden, the apples soft and the pastry base cooked through. If it is browning unevenly, rotate the tray halfway around after about 25 minutes.
STIR CONSTANTLY
Make the vanilla cream
Gently heat the milk with the vanilla. Whisk the egg yolks, sugar and cornflour together. Gradually whisk in the hot milk, then return everything to the saucepan. Heat gently, stirring constantly, until thickened. Let cool slightly.
REST AND SERVE
Serve warm
Let the galette rest for a few minutes. Slice and serve warm with the vanilla cream alongside or spooned over the top.
GOOD COMPANY FOR THIS COOK
Get ready for the fire.
Marabu charcoal for the fire, a Sumo Lighter to get it started and barbecue gloves for handling hot equipment. Choose what suits your setup.
Suggested additions, sold separately. Use the equipment you already have where suitable.