First of the Season Apple Cardamom Galette

As I said, baking in the summer is not preferred, but on those cooler days, a good thing, and when it comes to galettes, on whatever day, a thrill.

I'm sure I'll go for plenty of the summer stone fruit versions before the season is out, but at my local market, where a stand with perfect cherries, apricots, plums, et cetera usually is full, I found what they called 'transparent apples'. It is a pale apple best used for cooking due to its tart bite, originally from nineteenth century Poland.

(I had already chopped up a couple apples before I thought to take a picture)...Transparent Apples. Caya 2012.

I tried a few bites as I chopped them up for the galette filling; they were quite sharp and zingy, rather good. I loved the idea of a savory, hardly sweet fruit galette heralding the later autumn apples.

So, I went highly minimal, gladly. Just some honey, a little cinnamon, a little more cardamom, and that was it! The beauty of this version is to celebrate the pale summer tang of the feature ingredient.

Classic galette crust was quickly mixed and rolled out in a flury of flour as the morning quickened, and shortly I was dabbing on egg and putting them in to bake!
What, half an hour later, they were out and cooling.

(Full recipe available upon request):

Cooling in the morning light. Caya 2012.

Enjoy as they are; absolutely no need for a dairy topping or an extra douse of sweetener! Caya 2012.

They turn out flaky and golden without, warm and soft within, wanting nothing but a fork.