thanks to Britney
Tamarillos are back, baby! I have such fond memories of my Dad bringing in armfuls of these tart fruits from the garden as the weather started to get chillier, and I’m sure I’m not the only one who would dip their flesh in sugar to make them that little bit sweeter! That said, their tangy flavour makes them perfect for a dessert that isn’t overwhelmingly sugary, just like this super easy, made-from-scratch tamarillo galette.
Ingredients for the Pastry:
225 grams plain flour
120 grams butter, diced
Pinch of salt
50 grams icing sugar (optional)
Ingredients for the Filling:
6 tamarillos
1 apple to supplement (can use other fruit such as berries/feijoas)
1 teaspoon vanilla extract
1 tablespoon brown sugar
1 tablespoon cinnamon
1 egg yolk, whisked
Method
Preheat the oven to 200’C. Line an oven tray with baking paper.
Sift the flour, salt and icing sugar into a large bowl, before adding the butter and rubbing the mixture until it resembles fine breadcrumbs. Gradually add a tablespoon of water until the mixture is dough-like (usually you’ll only need 3).
On a floured surface, briefly knead the dough, before glad-wrapping and refrigerating it for 15 minutes while you make the galette filling.
Cut the tamarillos in half and scoop the flesh out into a bowl to marinate with the vanilla extract, cinnamon and brown sugar. If you’re using other fruit to supplement, add them to the bowl too.
Leave the fruit to marinate for 10 minutes whilst rolling out the pastry on a floured surface. Using a rolling pin (or a floured glass), roll it into a shape that resembles something circular and about 4mm thick.
Transfer the rolled dough to the oven tray and lay the fruit in the middle, leaving a 10cm border to the pastry’s edges. Fold the pastry layers over in whatever artistic fashion your heart desires and be sure to brush the egg yolk all over the outside to give your galette that golden glow!
Bake the galette for 30 minutes, or until the pastry is cooked through.
Serve with your favourite Appleby Farms flavour.