Late Summer Food

Crab apple jelly is a staple foraging recipe and really easy to make too. If you don’t have a jelly bag, a coffee filter or a muslin square in a sieve over a bowl will do the job.

Crab apples are ready from late August onwards, depending on what type you can find. If you are unsure whether they are ripe or not, cut one open – if the seeds are dark brown, then they are ripe.

If you don’t have a crab apple tree in your garden, then you can find them growing in the woods and parks or I’ve heard that you can sometimes find them at a farmers market or farm shop, although I’ve never seen them for sale.

Crab apple jelly can be made in small quantities and there is already lots of pectin in them, so you don’t need to go out and buy special jam sugar. However, if you are nervous about it setting, then you can always slice in a lemon (with the pips) which will help.

The final colour of your jelly will depend on what colour your apples are, but as long as you don’t squeeze or prod the bag, it should be crystal clear.

Ingredients:
Crab apples
One lemon
White granulated sugar

*I picked up a couple of varieties here, the larger oval ones are always ready in August, but the smaller ones are usually later. I think everything has ripened quicker in the recent heatwave*

Method:
Wash the crab apples and remove any spent blossoms (beards) and stems. However, if your apples are really tiny, you can leave them whole, but its best to cut off any bruises and if you are worried about any creatures lurking inside then cut them in half.

Place them in a saucepan, or a preserving pan if making a larger quantity, along with the sliced lemon and add enough water to almost cover the apples.

Bring the pan up to the boil and then simmer gently for around 40 minutes, or until the apples are soft and broken down, you can give them a gentle mash with a potato masher to help this along.

*These little jars make great gifts, especially if you dress them up with a fabric cover*

When ready, carefully fill your waiting jelly bag or prepared sieve and muslin with the fruit and leave to drain preferably overnight until every last drop has strained through. Just remember not to squeeze or ‘help’ the liquid come through, or your final jelly will be cloudy.

When you are ready to make the jelly, place a few plates into the freezer so that you can test if the jelly is ready to set.

Weigh the liquid and then weigh out three quarters of sugar to the liquid (I do admit to asking Alexa to help me with the sums!)

Place the liquid into a saucepan, add the sugar and stir over a medium heat until you are sure all the sugar has dissolved.

Turn the heat up until boiling and skim off any foam that rises to the surface. This will help your final jelly be as clear as possible.

Boil for around 8-10 minutes before testing to see if its ready to set. You can also use a candy thermometer. When it reaches 105°C/220°F, it should be at setting point, but the wrinkle test will work just as well.

Take a teaspoon of the jelly and drop it onto a cold plate and push with the back of a spoon. If it wrinkles, then it’s ready to pot.

Using a ladle and preferably a funnel, pot into sterilised jars and put the lids on right away.

Keep in a cool dark place until you are ready to use.

The little jars are great to take along on a picnic, but they also make nice gifts or part of a hamper

*I served the jelly on a big, craggy fruit scone, just the thing for a late summer afternoon in the garden*

The jelly can be served as an accompaniment to roasted or grilled meat, or served on toast, muffins or scones.

This galette has lots of fresh tomatoes, goats cheese, balsamic caramelised onions and thyme – all baked together in a buttery crust, flavoured with Grana Padano cheese.

Tomato galette6

It makes the most of the summer tomato harvest that is so good right now and would be even better if you use home-grown, or heirloom tomatoes. I picked my tomatoes up from my favourite farm shop and they were locally grown – so much better than forced tomatoes that have been flown half way around the world that taste of nothing!

Tomato galette5

Galettes have to be one of the easiest tarts to bake as they are supposed to look rustic! This crust has the addition of the cheese to give it an extra savoury note that really sets the whole thing off.

I start with a base of slowly cooked onions, caramelised with balsamic vinegar then crumbled goats cheese, thyme leaves and topped with the sliced tomatoes and a little gruyere. You can never have too much cheese – right?

Tomato galette4

Make the most of these late summer days and enjoy at a picnic in the park, or in the garden with salad and cold white wine.

…or alternatively; inside, with the doors shut – well away from wasps!

Crust Ingredients:
240g plain/all-purpose flour
1/2 cup Grana Padano cheese
170g very cold butter, cut into cubes
1tsp salt
Iced water
1 egg beaten with a splash of milk to make a wash
Black onion seeds and seseme seeds for sprinkling

Filling:
1 punnet of fresh tomatoes
Goats cheese – approx 220g, crumbled
Gruyere cheese – around a handful, grated
3 medium sized brown onions
Pinch of brown sugar
Balsamic vinegar
Small bunch of fresh thyme, leaves picked
1tbs olive oil
Small knob of butter
Salt and black pepper

Method:
For the crust, I use the food processor, fitted with the steel blade. Place the flour, salt, cheese and butter and pulse until just incorporated. Add the iced water a little at a time, pulsing until the dough just comes together. Take it out, form into a flattened disc, wrap in cling film and chill for at least 30 minutes.

For the filling, slice each onion in half and cut thinly. Heat the oil and butter and cook the onions with a good pinch of salt. Cook until they start to become translucent. Add a pinch of sugar and they need to be left on a low heat, stirring occasionally, until they are a lovely walnut colour, but not burnt.

Leave them cooking low and slow for around 30 minutes. When they are looking ready, stir in a splash of balsamic vinegar (balsamic glaze would also be ok here) let it cook in for a couple of minutes and turn off the heat. Set aside to cool.

Tomato galette8

Pre-heat the oven to 190°C/375°F

Slice all the tomatoes and place onto some kitchen paper to absorb extra juices.

When the onions are cold, its time to roll out the chilled dough. I prefer to sprinkle a little flour onto my baking sheet liner and roll out directly onto it. This helps transport the galette into the oven.

Roll out the dough into a rough circle, about half a centimeter. Spread out the caramelised onions, leaving around a 5cm/2 inch border around the edge.

Tomato galette

Top with the crumbled goats cheese, a grind of black pepper and a little of the thyme leaves.

Tomato galette1

Place the sliced tomatoes over the top, season with salt and pepper and grate over a little gruyere cheese and more thyme leaves.

Tomato Galette2

Bring the pastry up over the filling, leaving the centre exposed, folding and pleating as you go.

Tomato galette3

Brush with the beaten egg wash and sprinkle a few onion and seseme seeds over the outside of the crust. Transfer to a baking sheet and bake for around 45 minutes, but keep an eye it, it should be golden brown and the filling just starting to catch on the edges.

Tomato galette7

Leave to cool for a few minutes if serving it warm with salad for a delicious lunch. I think its just as good cold and would be a great addition for a picnic or lunchbox.

Tomato galette9

Seasalt & Apple Pie

Crab Apple Jelly

Fresh Tomato Galette with Goats Cheese