Ottolenghi Love

Yotam Ottolenghi published a new cookbook entitled Jerusalem, with Sami Tamimi, this autumn.  Ottolenghi is an Israeli-born chef and restaurant owner, well known for beautifully presented dishes and stunning flavour combinations.  He writes a weekly column in the Guardianand has recently begun contributing to the monthly Waitrose magazine.

This recipe was featured in the Waitrose magazine and I’ve got to say, I really like it.  The fact is, I’ve now picked up the Waitrose magazine 3 months in a row, and while I love the recipes, it’s doubtful that in our tiny apartment, I’ll sacrifice space to hold on to old issues.  I figure by blogging the recipes I’ll stand a chance of making them again one day!  This galette comes together quickly with items that I usually have in the cupboard.  A definite winner in my books.

Apple, Plum, and Blackberry Galette

 

Apple, plum and blackberry Galette – adapted from Yotam Ottolenghi’s Dish of the Month in Waitrose Magazine

1 pkg puff pastry
2 granny smith apples, cored, peeled and sliced into wedges
3 plums, stoned, cut into wedges
100 g fresh or frozen blackberries
1 tsp sugar
10 g unsalted butter

Spiced Almond Frangipane (don’t let the name scare you)
1/4 tsp fennel seeds, dry toasted and ground
1/2 star anise, ground
60g unsalted butter, cold from the fridge, diced
60g sugar
1 egg, lightly beaten
60g ground almonds
1 tbsp all purpose flour

Crumble topping
20g sugar
30g all purpose flour
40g unsalted butter, cold from the fridge, diced
40g walnuts, roughly chopped

Preheat the oven to 400F.  Put your baking sheet (or baking stone if you’ve got one) in the oven.

Frangipane: Blend together the butter and sugar until pale and fluffy.  Add the egg, almonds, flour, and spices.  Combine until just incorporated.  Cover and chill until needed.

Roll out the puff pastry until approximately 20cmx30cm.  Place on a piece of parchment.  Fold the edges of the pastry over to make a 1.5cm border.  Brush with beaten egg.  Chill until crumble is made.

Crumble: Combine the sugar and flour in a small bowl.  Rub the butter into the mixture until chunky crumbs form.  Mix in the walnuts and set aside.

Assembly: Spread the frangipane over the pastry, staying within your border.  Spread the apples and plums over the frangipane.  Spread the crumble over the fruit.  Tossing the blackberries with the 1tsp of sugar, spread them over the galette.

Sliding the galette on the parchment onto the now very hot baking sheet or stone, bake for 25-30 minutes or until the pastry is crisp.

Serve warm with ice cream.

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