Feijoa Galette

Feijoa season = time to get a little fancy without actually trying that hard. This one’s buttery, slightly tangy, lightly spiced, and smells unreal while it’s baking. Rustic, forgiving, and very hard to stop at one slice.

Ingredients

Pastry

• 1¼ cups all-purpose flour
• ¼ cup sugar
• ½ tsp salt
• 145g butter, very cold and cubed
• 1 egg
• ⅓ cup ice water

Filling

• 6–8 feijoas, skins on (optional). The skins give it a little tart tang, that works well with the sweetness of the pastry. 
• Drizzle of honey
• Sprinkle of cinnamon
• Juice and zest of 1 lemon

Method

1. Make the filling
   Slice the feijoas into rounds (skin on is sweet as).
   In a bowl, gently mix with honey, cinnamon, lemon zest, and a squeeze of lemon juice.
   Give it a light toss, no need to mash them up.
2. Make the pastry
   In a food processor, pulse flour, sugar, and salt.
   Add cold butter and blitz until it looks like breadcrumbs.
   Add the egg, then slowly drizzle in ice water while pulsing until it just comes together.
   Don’t overmix. Form into a ball, wrap, and chill for at least 1 hour.
3. Assemble
   Preheat oven to 190°C.
   Roll the chilled dough into a rough circle on baking paper.

          Arrange the feijoa slices in the centre (overlapping slightly works best).
          Fold the edges over the fruit, nice and rustic.
          Brush the pastry with milk and sprinkle with a bit of sugar.

4. Bake
   Bake for about 30 minutes, until golden and crisp.
   Let it cool slightly before serving.

Serve it warm with ice cream or whipped cream.… or eat it straight off the tray like a gremlin. Both acceptable.