Looking for an afternoon tea time snack?
This is when ready rolled puff pastry comes in handy. The dough is already made and therefore no preparation for your dough is needed. Sweetness from the oranges and an extra crunch from the chopped almonds.
Shortcrust puff pastry or regular puff pastry?
shortcrust pastry would give a crunchier texture to the pastry of the galette and is suitable for this recipe.
Regular ready rolled puff pastry works well too. It will result a more chewy and soft dough but still will result a crispy texture on the outer crust.
An orange
It is best to thinly slice the orange so that the puff pastry will still be able to be cooked through without having thick slices of oranges.
After all, the orange will provide sweetness and serves for a fruity snack.
Sugar
The use of sugar can intensify the crunchy texture of the whole galette! It will brown the crust and make the galette crispy.
Almonds
The use of almonds are optional but it does provide an extra crunch to the softness from the galette.
May Substitute with other nuts!
Tip preventing the puff pastry from tearing when rolling them out
I would recommend placing the store bought puff pastry in room temperature for 20 minutes before laying it flat on a surface. This is to prevent the pastry from tearing as it needs to warm down and soften a little.
Tip for uncooked dough
If the bottom of the pastry is not fully cooked through, carefully place a flat baking tray or a large chopping board on top of the baking tray that has the galette and flip the galette around which will then result the galette to be on 'the flat baking tray or a large chopping board'. The bottom should be facing up and so place the galette, bottom facing up, back into the oven to bake for another 5-8 minutes.
This recipe makes 8 servings
Total time: 45 minutes
Ingredients:
ready rolled puff pastry 375g
1 orange
2 tbsp sugar
10 almonds (optional) Method:
Preheat the oven at 180C.
Lay out the puff pastry flat on a surface.
Mark and oval shape on the pastry and tear off bits that are outside the oval shape.
Thinly slice an orange. Cut off the orange’s skin from each slice.
Place orange slices on top, leaving about an inch from the border of the pastry.
Distribute the sugar evenly on top of the pastry.
Fold in the edges of the pastry clockwise until all edges are folded towards the centre.
Bake the pastry for 25-30 mins at 180C or until lightly browned.
Roughly chop some almonds.
Once the pastry is baked, top with almonds.
Hope you enjoyed making this orange and almond galette if you did.
Feel free to leave a comment or a heart below!
Comments