Recipe and images by Fiona Hugues
This tart is for those miffed times when you don’t really want a full meal and are kind of OK with wine and cheese but don’t want to be dissatisfied with a grazing platter and have the urge to make it swanky. Perfect with a bottle of your favourite red, chocka full of autumn flavours, there’s nothing half arsed about this tart … much like an apple aimed at one’s head. Great on its own or with a few salad leaves on the side if you must.
thinly sliced apples
puff pastry sheet to make a 26cm disc
beaten egg for glazing pastry
1 small brown onion, sliced and sautéed until soft
1 tbsp seed mustard
½ cup crème fraîche
salt & pepper
3 tbsp runny honey
½ cup walnut halves
a whole double cream brie, sliced
a small wedge of creamy blue cheese
5–6 fresh sage leaves
honeycomb to decorate
Preheat oven to 180°C.
Cut a sheet of puff pastry into a large dinner plate sized disc and prick all over with a fork, keeping an inch clear around the outside to make the puffy edge. Brush this edge with beaten egg.
Mix the seed mustard into the crème fraîche and spread on the pricked pastry, then sprinkle over the sautéed onion.
Tuck 5–6 slices of apple with a slice of brie and continue to cover the base. Season with salt and pepper. Bake for around 30 minutes until golden.
While the galette is baking, heat the runny honey in a fry pan over medium heat and add the walnut halves, tossing to coat and bubble. Remove from heat one coated so they don’t burn.
When the galette is cooked, while it is still warm, crumble on the blue cheese, honeycomb and candied walnuts. Tuck in the sage leaves (the heat of the tart will add a gentle sage fragrance).
Serve in wedges like a pizza.
