Plum & apple galette from The Hebridean Baker - My Scottish Island Kitchen (page 193) by Coinneach MacLeod

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KCKB on September 08, 2024

    A lovely late summer/early fall rustic dessert. I needed to make a few subsitutions: Granny Smiths in lieu of Bramley apples; a mix of hazelnuts and almonds because I was short the full amount of hazelnuts; and I didn’t have spelt flour so just used plain whole wheat. I also used Sugar in the Raw for sprinkling because I like the texture of the bigger crystals. I will make this again, with the full amount of hazelnuts and with spelt flour, to see how it changes the texture of the crust, but even with my substitutions this is nutty, tangy, and satisfying!

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