Tahini Apple Galette with Cardamom
Inspired by techniques from NYT Cooking.
A flaky apple galette spiced with cardamom, baked over a sweet tahini spread and finished with sesame seeds.
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Method
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Equipment
- large mixing bowl
- cling film
- rolling pin
- large rimmed baking tray
- baking paper
- medium bowl
- whisk
- spoon
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 463 kcal |
| Protein | 5.7 g |
| Carbohydrate | 48.6 g |
| of which sugars | 24 g |
| of which free sugars | 12.1 g |
| Fat | 28.9 g |
| of which saturates | 15 g |
| Fibre | 4.5 g |
| Salt | 0.47 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dough
- 190 g plain flour, plus extra for rolling
- 12 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 170 g cold unsalted butter, in small cubes
- 90 ml iced water start with 60 ml
Sesame spread
- 80 g tahini, well stirred
- 35 g caster sugar
- 40 g unsalted butter, soft
- 1 large egg
- 0.5 g fine sea salt or table salt a pinch
Apples
- 900 g crisp, tart apples such as Pink Lady (about 6)
- 1 tbsp lemon juice
- 50 g caster sugar, divided
- 1 tsp ground cardamom
Finish
- 1 tbsp double (heavy) cream
- 1 tbsp white sesame seeds
- 1
Dough. whisk the flour, sugar and salt in the large bowl. Toss in the butter, then flatten each cube once between your fingers. Flattened butter pieces make long flaky layers.
- 2
Water. drizzle 60 ml iced water over and keep raking it through with your fingers until shaggy. Knead briefly into a ball with no dry patches, adding up to 2 tbsp more water if needed. Wrap as a 2.5 cm thick disc and chill 2 h (or up to 3 days).
- 3
Roll. on a floured surface roll to a 35 cm round and lift it onto the paper-lined tray. Keep it in the fridge while you make the rest.
- 4
Sesame spread. whisk the tahini, sugar, soft butter, egg and salt until smooth.
- 5
Apples. heat the oven to 190 °C (170 °C fan) with a shelf low down. Peel, core and thinly slice the apples, then toss with the lemon juice, 40 g of the sugar and the cardamom until the sugar dissolves.
- 6
Assemble. spread the tahini mix over the pastry, leaving 5 cm bare. Arrange the apples on top, fold the edge over, brush the pastry with cream and sprinkle with the sesame seeds and remaining 10 g sugar.
- 7
Bake. 40-50 min on the low shelf, turning once, until deep golden and the apples are tender. Cool 20 min before slicing. The low shelf helps the base crisp.
Storage
Keep covered at room temperature for up to 2 days.
