Sheila Magazine

sheila I food 1 FIG & APPLE GALETTE 2 sheets puff pastry, thawed 2 eggs, plus 1 extra yolk 150g unsalted butter 200g caster sugar N 1 tsp ground cinnamon Icing sugar, to dust 96 SHEILA MARCH 2012 1 tsp vanilla extract 125g almond meal 1½ tbs plain flour 3 apples, peeled 3 figs finely sliced of figs. These beautiful fruits are versatile, have an exquisite texture and, of course, yield a flavour unmatched by any other specimen. A definite part of the allure of these treasures is their ability to sit right at home freshly torn and thrown into a salad, sliced and used in a variety of savoury dishes, muddled into an array of sweet treats or simply served fresh at the finish of a meal. o wonder anyone who is worth their salt in the kitchen longs for the seasonal arrival Lay the pastry sheets on top of each other and trim to a 25x30cm rectangle. Place on a baking sheet lined with baking paper and prick the centre of the base with a fork. 2 3 press down gently on the pastry to expel any air. Lightly beat the extra egg yolk and brush over top. Preheat oven to 190°C. Bake pastry for 15 minutes until golden. Remove from oven and Process to combine, then add the eggs one at a time, followed by the flour and almond meal, then process until smooth. Spread the mixture over the pastry base, leaving a 1cm border. Place 125g of the butter and 125g of the caster sugar in a food processor with the vanilla. 4 overlapping on top of almond mixture, then chop remaining butter and dot over the fruit In a small bowl, mix together remaining sugar and the cinnamon, then sprinkle over the top. Return to the oven for 15 to 20 minutes. Serve warm with ice cream or cream. Thinly slice apples and figs and toss in lemon juice. Place slices of apple and fig randomly,

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