Galettes are very thin discs of flaky pastry which have no sides, the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet. There's no limit to what you can put on top of them (see related recipes below) and you can serve them for a light lunch, as a first course, on a picnic or for a dessert. I often freeze the pastry circles raw, interleaved with foil or greaseproof paper, all ready for an impromptu meal any time at all.
If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
This recipe first appeared in Sainsbury’s Magazine (Nov 1998).
15 mi-cuit prunes, halved lengthways
3 small Cox's apples (unpeeled)
Quick Flaky Pastry (see related recipe below) using 110g butter, 175g plain flour, pinch salt, a little cold water
a little flour for dusting
a little ground cinnamon
2 level tablespoons runny honey
You will also need two 12 x 10 inch (30 x 25.5 cm) solid baking sheets, lightly greased, and a 4 inch (10 cm) plain pastry cutter.
Make the pastry and chill for 30 minutes in the fridge.
Then roll out the pastry on a lightly floured surface to 1/8 inch (3 mm), cut out six 4 inch (10 cm) discs and arrange them on the baking sheets.
Meanwhile, pre-heat the oven to gas mark 7, 425°F (220°C).
Now cut each apple into quarters, core and then cut each quarter into 2. Then arrange 5 prune halves and 4 slices of apple in a circle on top of each pastry round, then sprinkle over a little ground cinnamon.
Now place the baking sheets in the oven for 10-12 minutes, one tray on the highest shelf, the other on the next one down, until the galettes are golden brown, swapping them over halfway through.
Remove from the oven and, while they are still warm, glaze each one by brushing a little of the runny honey over the prunes and apples.