Since 1994, Mud Australia has created elegant and timeless porcelain homewares. AU
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
Each week at Quince, Anna and her team bake a galette — one of their most-loved signatures. Using Mud Australia dishes, she’s reimagined it with a slightly deeper shape, adding custard for a quiche-like twist.Her all-purpose pastry is endlessly versatile — the base for pies, tarts or even sausage rolls. Here, she offers both sweet and savoury takes: new-season apples or peak-season heritage tomatoes.Anna has shared her recipe with us to celebrate Baked in Mud.
Ingredients
For the pastry
Plain white stoneground flour – 500 g / 4 cups
Unsalted butter, cold and sliced – 300 g / 1 ⅓ cups
Fine salt – Pinch
Ice-cold water – 220 g / 1 cup
Method
Combine the flour and salt in a large bowl. Toss the slices of butter through the seasoned flour until each piece is well coated. Flatten the pieces of butter gently between your fingers.
Pour the cold water around the edge of the bowl and toss the water through the butter and flour. Start to squeeze the mix together with your hands until you have a shaggy looking lump of dough. If it wont come together or feels very dry, sprinkle over a little more water until it starts to stick together. You want to still see big chunks of butter at this point.
Working confidently and quickly, roll the dough out to a 30cm x 15cm rectangle and cut into 3 strips (5cmx15cm), stack them on top of each other. Turn the dough 90 degrees and repeat the rolling and stacking once more.
Chill for at least an hour.
Ingredients
Filling option 1 (Apple version):
Sweet, crisp dessert apples – 2–3 (about 300–350 g / 10–12 oz)
Light muscovado sugar – 2 tsp / 8 g
Egg – 1
Double cream – 2–3 tbsp / 30–45 ml
Fine salt – Pinch
Filling option 2 (Tomato version):
Mixed tomatoes – 500 g / 1 lb 2 oz
Egg – 1
Double cream – 2–3 tbsp / 30–45 ml
Salt and black pepper – To taste
Method
Roll your chilled dough out into a rough circle about the thickness of a pound coin (5mm ish).
Trim to the size of your Mud dish and gently transfer to the dish and press the dough in.
Slice your peak seasonal ingredient into 1cm slices and arrange inside the pastry.
Whisk together the egg and cream along with the salt and sugar or pepper.
Pour over this custard mix. Sprinkle over a little flaky salt for a savoury version or some demerara sugar for the sweet version.
Bake in a preheated oven at 200c (180c fan assisted) for 25-35 minutes, the
pastry should be golden and the galette should have a gentle wobble. Allow to cool before serving.
Quince Bakery was founded by Anna Higham to celebrate British produce and baking traditions, embodying quality, integrity and community with seasonal bakes and breads that have quickly made it a local favourite.
