Ben Roberts, Kent Sport Health and Fitness Instructor, shares his recipe for success using local apples to make this beautiful bake. Since flour is scarce, he has an ingenious way to help your little bit of flour go a long way. Thank you, Ben, for your entry into #LockdownBakeOff2020!<\/p>\n
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Not had flour in the shop for weeks now so to make it go further, I\u2019ve used potatoes to make the pastry base for this light desert using ingredients that you should still be able to get in supermarkets. This is an adaptation of a recipe from The Hairy Dieters Go Veggie; I\u2019ve used Kentish apples here rather than the pears in the original but you can use what you have available.<\/p>\n
Preheat oven to 200\u2019C\/Fan 180\u2019C. Peel\u00a0300g of floury potatoes (I used Maris Pipers)\u00a0and dice into 3cm cubes. Cover with cold water in a saucepan,\u00a0bring to boil\u00a0and cook\u00a0for 10-15 minutes until very soft.\u00a0Drain potatoes\u00a0in a colander, return to pan and let steam to dry off for a few minutes.\u00a0Mash until very smooth and leave to cool completely.\u00a0You will have leftover mash but that\u00a0can be used easily for dinners to save cooking.<\/p>\n
In a large bowl, rub 40g diced chilled butter into 80g of\u00a0plain flour.\u00a0Add 200g of the mashed potato\u00a0alongside a tablespoon of milk. Season with salt and knead gently until\u00a0everything is combined.\u00a0Add up to 1 more teaspoon of milk if it\u2019s too dry.\u00a0Roll into a ball and chill for at least 30 minutes before use.<\/p>\n
Add juice of half a lemon or 2-3 tablespoons of lemon juice to a large bowl.\u00a0Core\u00a02-3\u00a0good size eating\u00a0apples and slice into very thin wedges. Add the wedges to the bowl of lemon juice and mix as you go to stop them turning brown.\u00a0Add to the bowl 1 tablespoon of muscavado sugar,\u00a01 teaspoon of ground ginger, 1 teaspoon of cinnamon,\u00a01 teaspoon of\u00a05 spice,\u00a0a\u00a0pinch of nutmeg,\u00a0and, if\u00a0you have it, 1 piece of stem ginger\u00a0in syrup rinsed and finely chopped.\u00a0Mix everything together to coat the apple slices.<\/p>\n
On a sheet of floured baking paper, roll the potato pastry into a large circle, roughly 3mm thick. If the pastry is too sticky, add a little more flour as you roll. Arrange the apple wedges in a spiral out from the middle of the pastry, leaving a 5cm border at the edge of the pastry circle. Overlap the slices but don\u2019t add too many layers or the base won\u2019t cook. Pour any liquid left in the fruit bowl over the apples and dot with 10g of butter. Using the baking paper to help you, fold the border of pastry over the edge of the apples leaving most of the middle exposed. Brush the pastry with beaten egg.<\/p>\n
Carefully place the galette and its baking paper on a baking tray and bake in the oven for 35-40 minutes until golden brown and serve warm or leave to cool. Great with ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"