Clashganny Apple Galette with Dunany Organic Spelt Flour by Trish Deseine

Clashganny Apple Galette with Dunany Organic Spelt Flour by Trish Deseine

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. 

Serves 6-8 | 20 mins prep | 30 mins cooking


  • 250g spelt flour
  • 1 tablespoon sugar
  • 150g cold butter (I always use salted)
  • Ice cold water. About 4 or 5 tablepoons
  • An egg and a little milk for glazing
  • 6 apples, unpeeled, sliced very thinly just before baking.


In a mixer, stir the salt and sugar into the flour. Add the butter cut into small chunks and mix until it all resembles fine breadcrumbs. Add the iced water gradually until the pastry comes together without being sticky. Turn out onto a floured surface and knead quickly until smooth. Form into a ball, wrap in cling film and chill in the fridge for an hour or the freezer for 30 minutes.
Pre heat the oven to 180C.
Roll out the pastry into a large circle. Place on a lined baking sheet and set the slices of apples on it in small fan shapes, grouping them tightly. Drizzle some almond butter and sprinkle a little sugar over the apples if you like.
Fold the pastry over the outside edge of the apples, about 2 cm or so, catching some underneath, and pinch it to close. 
Brush the pastry with the egg and milk whisked together and bake for 30/35 minutes or so until the pastry is golden and the apples cooked through. 
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