Apricot & Tahini Filo Galette

Crisp Kent Apricot & Tahini Filo Galette

 

You Will Receive

 

1 x Recipe Card Apricot & Tahini Filo Galette
1 x Kentish Apricots Class 1 (500g)
1 x Filo Pastry (400g)
1 x Tahini, Light (280g)
1 x biodegradable bag

 

From your Pantry Cupboard

• Wildflower Honey / Raw Cane Sugar: 40g

• Finishing Garnish: Toasted sesame seeds & flaky sea salt

• (From your larder: 40g melted butter or mild olive oil for brushing)

 

 

Step-by-Step Recipe Card

1. Prep the Oven & Fruit: Preheat oven to 190°C (170°C fan / 375°F). Halve and destone the apricots. Toss them in a bowl with 1 tablespoon of the sugar or honey.

2. Layer the Filo Base: Lay a sheet of baking parchment on a large baking tray. Place down one sheet of filo, brush lightly with melted butter (or olive oil), and sprinkle with a pinch of sugar. Repeat with 6 to 8 sheets, stacking them directly on top of each other.

3. Add the Tahini: Whisk the tahini with 1 tablespoon of honey and 1 tablespoon of warm water until smooth and spreadable. Spread evenly over the top filo sheet, leaving a 3–4 cm border around the edges.

4. Arrange & Crimp: Arrange the apricot halves cut-side up across the tahini. Fold and scrunch the filo border inwards over the outer ring of fruit to create a rustic, ruffled crust. Brush the exposed pastry rim with butter.

5. Bake & Glaze: Bake for 22–25 minutes until the filo is deeply golden and shatteringly crisp, and the apricots are soft and caramelized. Drizzle warm honey and scatter toasted sesame seeds over the top before slicing.