"I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make. The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season"
It’s been a pleasure to switch to Dunany’s wholemeal flour for our savoury pancakes, soda breads and date scones and a revelation in pastry (see the apple galette recipe) Using such a premium product in everyday items makes you savour them more - and eat a little less!
Spelt flour is heavier than plain, and you could add a little plain to the mix here to lighten it up. But I found the fudginess pleasant for a galette recipe, giving the tart a slightly cakey texture in parts.
This dish has been created by Gearoid Lynch author of My Gluten Free Kitchen for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
This dish has been created by Kevin O'Toole (Chameleon Restaurant) & Sham Hanifa (The Cottage Restaurant) for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
A terrific recipe to add to your repertoire. The most simple local, Irish ingredients (bar the vanilla!) will transform your tarts and crumbles. This is also the base for vanilla ice cream. Just add a little more sugar and use half milk, half cream in the recipe.
March 23, 2016
1 min read
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