Back with a new galette recipe. This time with apples and chocolate, topped of with some almond flakes. Always easy to make and I usually make one when I have some (leftover) fruit at home. To spoil myself I added chocolate to the galette. Perfect for an upcoming Easter brunch.
- 100gr of pure chocolate
- 80gr of almond flakes
- Pinch of cinnamon
- 60gr of butter
- 4 tablespoons of brown sugar
- 3 big (preferably green) apples
- 1 piece of puff pastry
- 1 egg
- Parchment paper
1. Place your parchment/baking paper in a round baking mold.
2. Roll out the puff pastry.
3. Make small holes in the puff pastry by using a fork.
4. Place the puff pastry in the baking mold and leave the edges of the puff pastry hanging over the edge of the baking mold. We will fold this in a later step.
5. Preheat your oven on 200°C.
6. Cut the apples into flat and long parts. I do not peel the apples.
7. Divide the parts of the apples on top of the puff pastry in the baking mold (see picture). Make sure that you stay 2cm of the sides of the baking mold.
8. Chop the chocolate into fine pieces and place it in between and on top of the apples.
9. Add a pinch of cinnamon on top of the apples.
10. Add the brown sugar on top of the apples.
11. Divide the butter into small parts and place them between the pears.
12. Fold the puff pastry (that’s “hanging” over the sides of the baking mold) to the inside of the galette, so that the filling is tightly “wrapped” together.
13. Take a small bowl and break the egg into the bowl.
14. Take a whisk and beat the egg.
15. Take a food brush and brush the egg on top of the edge of the galette.
16. Sprinkle brown sugar over the edges of the galette.
17. Bake the apple galette in the oven for 25 minutes.
18. Once the apple galette is ready, you let it cool down in the baking mold. Don’t get it out of the baking mold just yet because otherwise it will break.
19. Tip: place the apple galette back in the oven before serving for a couple of minutes, to make it a little bit warm.