250g plain flour

1 tsp fine sea salt

150g unsalted butter

1 egg

1 tbsp milk

Fine caster sugar

4-5 small to medium apples

6-8 tbsp ground roasted hazelnut

6-8 tsp dark brown sugar

A generous pinch of salt

A couple of spoons of melted butter

Make a shortcrust pastry by tipping the flour onto a clean surface and making a well in the centre.

Cut the butter into cubes and place in the well along with the egg and salt.

Using a pastry cutter start cutting the butter and egg into the flour.

It's important not to overwork the mixture so try to handle it as little as possible.

When the pieces of butter are much smaller add the milk and continue cutting until it all comes together.

Push with the heel of your hand a couple of times to amalgamate fully.

You should still see small flecks of butter in the dough.

Roll into a large sausage shape, wrap in cling film, and rest in the fridge for an hour or two.

Mix together the ground hazelnut, dark brown sugar and salt in a bowl.

Peel and core the apples, then slice them finely.

Divide the rested pastry into equal parts (I usually manage around 8).

Sprinkle your work surface generously with the caster sugar and roll each piece of pastry out on top of the sugar.

You want the pastry to be very thin so aim for around 2-3mm thick.

Spoon a tablespoonful of the hazelnut mixture into the centre and then arrange a few apple slices on top.

Fold the edges of the pastry over to form a rustic border around the apples.

Arrange the galettes on a tray and refrigerate for at least 15 minutes.

Meanwhile preheat the oven to 200C.

After the galettes have chilled, brush the apple with some melted butter and place in the oven.

Bake for 15-20 mins, or until the galettes have browned nicely.

Hazelnut & Apple Galettes