In The Kitchen

Feijoa Crumble Galette

How good is feijoa season? You can whip this recipe up with feijoas of any quality. Whether they're ripe for the picking or on their last legs and quite brown, any and all can be used. Don't waste them! A delicious dessert to serve up with some yoghurt or ice cream for friends and family. Serves 6 Time 1 hr 15 mins INGREDIENTS Pastry: 3/4 cup flour 50g butter 2 tbsp sour cream 1 egg 1/4 cup almond meal Filling: 10-12 medium sized feijoas Crumble topping: ½ cup flour ¼ cup brown sugar ¼ tsp baking powder ¼ tsp ground cinnamon ⅓ cup rolled oats ¼ cup olive oil INSTRUCTIONS Preheat the oven to 180°C. To make the pastry place the flour and butter in a bowl and combine with your fingertips until it resembles breadcrumbs. Add the sour cream and egg and mix together with a fork until combined (the mixture will be very wet). Slowly mix in almond meal to form a dough. If the dough is quite sticky still, add a little more almond meal to bring it together. Turn the dough onto a large sheet of baking paper dusted with flour and roll out into a circle. Half, scoop and slice the feijoas and place in a circle in the middle of the pastry. Use a fish slice to lift the edges up and fold over to form the galette. Combine crumble ingredients into a bowl and stir with a fork until the crumble forms. Spread the crumble over the top of the fruit mixture in the middle of the galette. Bake for 30-45 minutes until the pastry and crumble is golden and the fruit is cooked through.

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