I’m a sucker for tamarillos, perhaps because of their relatively short season, and winter is when I most crave a hearty, warming pie like this one. I add apples for body and crunch more than flavour, as the juicy tamarillo stains everything a brilliant deep-pink hue of deliciousness.
Makes: 6 serves
Takes: 45 minutes plus cooling time
2 Granny Smith apples
1 tsp vanilla extract
1 Tbsp sugar
1 quantity shortcrust pastry*, chilled
¼ cup flour for dusting
1 egg yolk, to brush pastry
*click here to see our easy-peasy pastry recipe
Method: Slice apples and tamarillos into thin, even wedges and place in a bowl. Add vanilla and sprinkle with sugar, then leave the juices to marinate.
When you’re ready to bake your galette, preheat your oven to 180°C. Line an oven tray with baking paper. Remove pastry from the fridge, sprinkle a little flour on your work bench and, using a rolling pin, roll the pastry out into a rustic circle shape, about 3–4mm thick, then transfer to your lined baking tray.
Starting from the middle, alternately layer the tamarillo and apple slices in a circle, leaving a 10cm border of pastry around the edge. When all of the fruit has been used, fold the sides of the pastry up and over, crimping the overlaps as you go, until you have a fully edged. Brush the pastry with egg wash.
Bake galette for 25–30 minutes, until the pastry is crisp and golden. Let the galette cool for 10–15 minutes before slicing. Serve with natural yoghurt or whipped cream.