Apple galette

We ate this for New Year's Eve dinner, after some rather good haggis.

This makes enough for six greedy people (an A4-sized baking tray's worth).

You'll need:

about 250g puff pastry (you can make your own, but life's too short - I bought a block in Sainsbury's and very good it was too)
about half a large yoghurt pot's worth of apple sauce (enough to cover the base of the galette)
three large cooking apples, cored and sliced thinly (I like mine with the peel still on, but you could go the whole hog and peel them too)
a teaspoon of cinnamon
a tablespoon of butter
a tablespoon of dark brown sugar

Line your baking tray with greaseproof paper or a silicon sheet. Roll out the puff pastry to the size of the baking tray (I rolled the pastry out to about 3mm thick - if you've got any left you can always make some mini galettes or turnovers). Take a sharp knife, and score a border all the way around the pastry, about a centimetre in from the edge.

Liberally spread the apple sauce over the pastry, keeping it inside the border. Then decorate with the apple slices - I did mine in overlapping rows, but you could get far more intricate.

Melt the butter in a small saucepan, together with the cinnamon and brown sugar. Pour over the apple slices.

Bung the whole thing in the oven at about 200 degrees C for around 20 minutes, or until the pastry is puffed up and golden brown. You can eat it straightaway with some cream, but it also reheats in the oven for later.