Overdue post… :p Made this bento last October, and only get to post this up today. LOL.
Lunch box: Ham and lettuce wrap with strawberries.
Snack box: Apple Galette and raspberries.
Made the apple galette when it was apple season. I was craving for the Apple Galette, that my friend D made from scratch, using the test kitchen’s recipe. Of course, being the lazy SAHM, I cheated and made a simpler and fuss free one with store bought puff pastry. To be honest, unless you love homemade and like to experience making things from scratch, I would say… skip the work, just use the store bought pastry! There is really just a slight difference in taste and texture.
Here’s the recipe…
1 pkg of store bought puff pastry (make 6pcs)
Apple filling and Glaze:
Apples (2-3 medium size) – slice thinly, about 0.5cm thickness.
2Tsp unsalted butter, cut into 1/4″ pieces
1/4 cup sugar (may be reduced according to your preference)
2Tsp apricot preserves
1. Unroll the puff pastry on a floured parchment paper and dust with more flour. If you like, you can roll one full sheet into a rough rectangle about 12×5″ long or do what i did, cut the dough where the folds are and make them into individual sized galette.
2. Roll the sides of the dough up to about 1-2cm and pinch the sides to create some kind of border. Then, gently prick the dough with a fork several times to prevent puffing.
3. Now, it’s time to assemble the fillings.
Arrange the apple slices, starting in one corner, shingle the diced apples to form an even row across the bottom the dough, overlapping each slice by one-half. Continue to layer the apples in rows, overlapping each row by half. Dot the apples with butter and sprinkle evenly with sugar. Bake until bottom of the tart is deep golden brown and the apples have caramelized, 45 to 60mins at 375F.
4. To glaze the galette
While the galette is baking, combine the apricot preserves and water in a microwave-safe bowl. Microwave on medium power till the mixture begins to bubble, about 1min. Pass through a fine-mesh strainer to remove any large apricot pieces. Brush the baked galette with the glaze and cool on a wire rack for 15mins. Transfer to a cutting board and cut them into individual portion, serve.