The crispness of Autumn is beginning to creep under my doors and through my windows in the mornings. I adore this time of year. The heavy humidity of summer is tamed by a new seasons refreshing breeze, but the ocean is still welcoming and the sun still blesses us with its tingly warmth. We still have an array of colourful summer produce showing up in our veggie box and farmers markets, but that cool Autumn air begs for a shift from salads into something with more depth and heartiness.
March weather always reminds me of a holiday Grant & I took to Tasmania two years ago when I was twenty weeks pregnant with Arie. After months of horrific morning sickness and a non existent appetite, it was as if the sun had come out again. My appetite came raging back at the perfect time; during Autumn in Hobart. I was surrounded by the most glorious food, and I had 5 kilo’s to regain. The mission was on: Eat whatever the heck I want, when I want, in quantities as large as I want.
This heavenly adventure of gluttony brought with it some of my grandest food memories. The Pollen Tea Room had just opened in Battery Point with its perfect baked eggs and speciality teas, I purchased local honey, stone rolled oats, Italian family pasta sauces and stinky cheeses from Matthew Evan’s Common Ground in Salamanca (I also got to meet/stalk him in the store). I savoured thick organic cream and the smallest, most delicious organic apples I’ve ever tasted at Salamanca markets. We fine-dined at Garagistes and a really cool and innovative cafe called Ethos; which celebrated local produce with a daily changing menu. We visited the Bruny Island Cheese Co and enjoyed off-the-hook artisan cheeses; my face being the raw milk cheese, and the Oen; a washed rind cows milk cheese that is washed in Pinot Noir before being wrapped in vine leaves to mature. Can’t even describe how satisfying the eating experience was.
But my favourite experience of the lot was the selection of breads and pastry delights at Daci & Daci Bakery on Murray Street Hobart. I am not normally a white wheat flour eating human, but for this place I will forever make an exception. Here I had the greatest puff pastry apple gallette of my life, smothered in freshly whipped cream. I will never forget its golden crunch and sharp sweetness, enjoyed in an atmosphere of cosy, busy, sour dough and sugar scented glory.
These darling little galettes are Meredith’s wise creation, and minus the puff pastry and white wheat flour, remind me of my Autumn in Tasmania. Fresh out of the oven, these will emanate the perfect scent to compliment the cool change in the air in 2015. I think they’d go well for breakfast, brunch or dessert; paired with a dollop of vanilla bean swirled thick coconut or regular cream, or some honeyed sheep’s milk yoghurt for breakfast.
250g Whole Spelt flour
50 g unrefined rapadura or coconut sugar
100g unsalted butter, cold and cubed
juice of 1 lemon
1 tbs raw honey
Using a food processor pulse the flour, salt and butter until the mixture looks like breadcrumbs.
Add the sugar and egg and pulse to combine.
Remove and shape into a ball, wrap in plastic wrap and chill for 1 hour.
Prepare the fruit for the filling, slice the apples into thin wedges and the strawberries in halves, place everything in a bowl with the lemon juice and honey.
Preheat the oven to 180c
Separate the pastry into 4 smaller balls, then roll out each one until it is a few millimetres thick, if the pastry is too firm leave it to warm on the bench for a few minutes, if it sticks to the rolling pin, place a piece of baking paper on the bench and then another on top of the pastry and continue rolling.
Place the rounds evenly spaced on the baking sheet and fill the centre with the prepared fruit, leaving space around the edges but piling it up fairly high in the middle
Fold the edges of the pastry into the centre, pinching together to encase all of the fruit. repeat for each round.
Bake in the oven for 45 minutes or until completely golden and the juices from the fruit are bubbling.