Apple Galette.
Used a recipe from Jacques Pepin. And the crust is a definite keeper. I was pleased that after maybe 5 years without makng a pie crust, it all came together so easily.
I did use something new to me - manteca de vaca. Manteca would usually mean lard, but in this case it´s cold, clarified butter.
V has been suffering from a cough and cold, so I used some honey infused with ginger and lemon I´ve been giving him in tea to drizzle the apples. Reineta apples are the go-to cookers here, but I have to say, I find they go mushy, though the tartness is pretty good. I also overcooked it, but there´s time to get used to the quirks of the gas oven.
Tastes pretty good.
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