Name: Pompet (Apple Flaky Pastry Galette)
Yield: Serves 8
Cuisine: France
Ingredients: 2 apples (about 12 ounces/330 g total); 1 egg mixed with ½ teaspoon salt, for glaze; ½ teaspoon grated nutmeg; 2 to 3 tablespoons sugar, for sprinkling; 3 cups/390 g flour; ¾ cup/170 g butter, more for baking sheet; 3 egg yolks; 3 tablespoons/45 g sugar; 1 teaspoon salt; ¼ cup/60 ml. water, more if needed; grated zest of 1 lemon; about ½ cup/110 g sugar, for rolling

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

I was happy to spot this rustic apple slice in a small pastry shop in the atmospheric market town of Revel, east of Toulouse. The region is famous for Galette Landaise, a superb flaky pastry that challenges even a professional. Pompet is a much simpler version. To make it at home, roll pâte brisée with sugar, in the manner of puff pastry, then layer it with thin apple slices — voilà! I like to use a tart apple such as Gala or Granny Smith.

Ingredients

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Ingredients

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