The plans for a healthier way of eating have been finalised. Rules have been drawn up.
1) Eat food. Mostly plants. Not too much. Thank you Michael Pollan
2) No snacks. No sweets. No seconds. Except (sometimes) on days that begin with an S. Thank you No S Diet
Blindingly obvious really.
Sunday starts with an S so it has been designated pudding day at The Quince Tree. Our weekday puddings have always been fruit from the fruit bowl -an apple, a clementine, a banana, a cluster of grapes. Saturday too is now a fruit pudding day but in the form of a fruit salad and with more exotic fruit like mango or pineapple. But Sunday is a day for proper puddings.
Today, as Coffee Lady reminded me, is Epiphany. I realised that I had all the ingredients to make a Galette des Rois, the perfect Sunday pud.
Galette des Rois is a traditional French dessert eaten at Epiphany. It should have a bean (or ceramic figurine) hidden in it. The finder of the bean is declared the king or queen for the day. I forgot all about the bean when I made my galette. I also forgot that it should have a paper crown on top. I did however remember all the other ingredients and I even added one of my own.
I used this recette with the very English addition of half a jar of mincemeat.
Galette des Rois au Mincemeat
500g all-butter puff pastry (I used readymade)
50g soft butter
75g caster sugar
100g ground almonds
1 egg (because in French 1 egg is un oeuf -geddit?)
Mincemeat -about a teacup full
Beaten egg for glazing
Cut the pastry in half and roll it out in a circle big enough to line a 10 inch tart tin or pie plate*.
Prick the base with a fork.
Make the almond filling by beating together the butter, sugar, egg and almonds.
Spread the mincemeat over the pastry and spoon the almond mixture on top.
If you are being traditional hide a bean in the filling at this point.
Roll out the other half of the pastry. Place it on top of the filling and press the edges together- brush edges with water to help them stick.
Finally mark a pattern of lines with a knife (traditional) and brush with beaten egg to give the galette a lovely golden finish.
Bake at 210°c (190°c fan oven) for 30 minutes.
Eat warm or cold.
If you don't have a suitable tin you could make this flat on a baking sheet. Put it on top of some sort of non-stick paper or liner. The filling is not runny so it should be quite easy to make this way.