Apple and pear Galette des Rois with olive oil
Ingredients
For
6
personnes
- 2 rolls of puff pastry
- 2 apples
- 3 pears
- 1 sachet of vanilla sugar
- 50g caster sugar
- 4 tablespoons of full-flavoured olive oil
- 150g of ground almonds
- 2 eggs + 1 egg yolk
- 1 bean
Tip
Here’s a recipe for a galette des rois that will appeal to both frangipane lovers and fruit lovers!
Instructions
- Peel the apples and pears, cut them into quarters and remove the cores. Using a mandoline, slice them thinly into a mixing bowl. Sprinkle with sugar and vanilla sugar, then add 1 tablespoon of olive oil from the South of France. Mix well to coat everything and leave to stand for 10 minutes.
- Meanwhile, mix the ground almonds with one or two whole eggs and a tablespoon of olive oil from France.
- On a baking tray, roll out the first sheet of puff pastry and prick it all over with a fork. Spread the apple and pear mixture and their juice over the pastry, leaving a 3cm border around the edge. Spread the ground almond mixture over the top. Slip the charm into the filling. Moisten the edge of the pastry, then cover with the second sheet of pastry, sealing the edges firmly.
Tip
Here’s a recipe for a galette des rois that will appeal to both frangipane lovers and fruit lovers!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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