Hello Bakers,
On Saturday’s show I showed you how to make a galette - a lovely summer dessert - not a pie and not a tart. The difference? Here is the link to the show: Show Link
Pies are comforting and homey, tarts are all kinds of chic and fancy and then there are galettes.
Galettes can be put together in about two hours and showcase the sweet flavors of summer fruit. Have overripe fruit? Make a galette
The following is a master recipe.
Once we cover the dough, I’ll talk about the filling and how to turn different fruits into delicious fillings.
Basic Galette Dough (Sweet)
This dough can be used for any type of galette.
Equipment: Larger bowl, plastic bowl scraper or pastry blender. Half sheet pan, lined with aluminum foil, measuring cup
175g Unbleached all purpose flour
18g Sugar
2g Salt
50g eggs
30g milk
113g unsalted butter - cubed and chilled into ½” pieces
10g lemon juice or apple cider vinegar
Sift the flour, sugar and salt into a large bowl.
Sprinkle the cubed butter and lemon zest (optional) over the dry ingredients
Using the bowl scraper, pastry blender or your fingers (if you have cold hands)
to work the flour and butter together until well combined and the butter is the size of chickpeas.Combine the egg and cream in a measuring cup. Use 1/4 cup (57g) of the mixture for the dough. Save the remainder to brush the crust before baking.
Drizzle the egg and cream mixture over the dry ingredients and keep it in the bowl, using the bowl scraper to mix the dough together into a cohesive mass.
Using the heel of your hand push any loose pieces of dough into the ball of dough.
Flatten to ½ inch thick circle, wrap in plastic wrap and refrigerate for 1 hour.
While the dough is chilling, line a half sheet pan with buttered parchment paper or foil (shiny side down)
20 minutes before shaping the dough, preheat the oven to 375 degrees.
Fruit filling:
400g of sliced or cubed fruit.
75 - 125g of granulated sugar or light brown sugar (divide in half) - the riper the fruit - the less sugar you may need.
It’s best to peel fruits before using - Peaches are better if they are peeled. But other stone fruits like plums and nectarines are fine to use with their peels intact.
Pinch of salt
35g cornstarch or instant clear gel - if your fruit is not juicy like figs, reduce the cornstarch or instant clear gel by 10g.
Cinnamon, nutmeg, cardamom - some spices go naturally well with fruit.
Use your favorites - need ideas on pairings - let me know.
Combine half the sugar with the fruit and let sit for 20 minutes. This helps pull juices out of the fruit.
Combine the instant clear gel or cornstarch with remaining sugar. Add to fruit let sit at least 5 minutes.
Assembly:
Components
Dough, fruit filling, jam (optional), crumb topping - recipe below
On a lightly floured work surface, roll the dough out into a 12” circle. The edges can be ragged.If your fruit is underripe, a layer of jam in the center of the dough - you’ll want to leave a 1 ½” border. A layer of crumb topping can also be used on the bottom of the crust.
This helps absorb excess moisture.
Pile the fruit into the center of the dough and fold the pastry over the fruit, pleating it.
Brush with the leftover egg and milk mixture - sprinkle with sugar or sanding sugar if you have it.
Bake for 35-40 minutes until the filling is bubbly and the crust is golden brown.
Let cool for 20 minutes before serving - whipped cream or ice cream are great accompaniments
Galettes are best served the day they are made.