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galette

BAKED/ Baked Goods

Apple and Honey Galette

Apple and Honey Galette

Here’s the thing, there’s a lot of pressure when baking a pie. Sure, everyone expects it to be delicious, but people also expect pies to be pretty. There’s crimping the edges or making a lattice top or cutting out maple leaves out of the excess dough and arranging them into some sort of cornucopia — whatever it is, people expect beauty. Enter the galette. A galette is intentionally rustic. It’s the imperfections that give it it’s undeniable beauty. And here’s the best part — the fruit to crust filling ratio favors the crust more than a pie. So each bite is perfectly balanced.

Apple and Honey Galette

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Serves: 8

Ingredients

  • 1 ¼ cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (1 ¼ sticks)
  • chilled unsalted butter,
  • cut into 1/2-inch cubes
  • 2-4 tablespoons ice water
  • 3 Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
  • 3 tablespoons sugar, divided
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1 egg, beaten (for brushing on pastry)
  • 2 teaspoons course sugar

Instructions

1

Blend flour, salt and 1 tablespoon of sugar in a food processor. Add the butter and pulse until mixture resembles coarse meal and some pieces of butter are about the size of chickpeas. Add 2 tablespoons ice water and pulse until dough begins to clump together. The dough should feel like wet sand. Add more water if needed. Form the dough into a ball and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.

2

Bring the dough back to room temperature and roll out dough on well floured surface to 1/8-inch-thick round, 14 inches in diameter. Transfer dough to a parchment lined baking sheet. Chill 15 minutes.

3

Preheat oven to 400 degrees.

4

Combine apple slices, 2 tablespoons sugar, honey and lemon zest in medium bowl; toss to cover all of the apples. Arrange apple slices in concentric circles, overlapping slightly and leaving 1 1/2 inch border. Fold plain crust border over apples, crimping as you go. Pinch together any cracks. Don’t worry, it should look rustic. Brush crust with egg. Sprinkle crust edges and apples with course sugar.

5

Bake galette 30-40 minutes until crust is golden. Remove from oven and slide a knife between parchment and galette. Cool on a wire rack for 10 minutes. Cut into wedges and serve warm or at room temperature. Drizzle with more honey if desired for an extra sweet year.

BAKED/ Baked Goods/ Desserts

Peach and Blueberry Galette with Rosemary

Peach and Blueberry Galette with Rosemary

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 30 minutes, plus 2 hours in the fridge Cooking Time: 30-40 minutes

When you can't decide if you should make a berry or stonefruit galette. Here is a recipe for the indecisive home cook. Plus, the tiny hint of rosemary really takes this to a whole new level

Ingredients

  • FOR THE ALL BUTTER CRUST
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons unsalted butter, cut into 1/2” cubes
  • 2 tablespoons cold vodka
  • 2 tablespoons ice water
  • 1 teaspoon sugar in the raw
  • 1 egg, scrambled and mixed with a 1 tablespoon of water or milk
  • FOR THE FRUIT FILLING
  • 2-3 peaches, pitted and sliced into wedges (depending on size of peaches)
  • 1 cup blueberries
  • 1/4/-1/2 cup sugar, depending on how sweet your fruit is
  • juice from half a lemon
  • pinch of kosher salt
  • 3-4 tablespoons corn starch
  • 1 teaspoon fresh rosemary, finely minced

Instructions

1

To make the crust place the flour salt and sugar in the bowl of a food processor and pulse 1 or 2 times. Add in the butter and pulse until the butter is the size of chick peas. You don’t want it fully combined. You want the butter in pieces. Add just 1 tablespoon each of the water and vodka and pulse to combine. It should look sort of like wet sand. If it doesn’t, add the rest of the water and vodka and pulse again. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic and store in the refrigerator for 2 hours, and up to 3 days. (You can also freeze this dough.)

2

To make the fruit filling, combine all the ingredients in a large bowl and toss to combine.

3

Preheat oven to 400 degrees.

4

To make the galette, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (Wrap in around the rolling pin to move it over.) Pile the fruit in the center, leaving a 1 1/2 inch border. Then fold the edges over the fruit, crimping the dough together as you go.

5

Using a pastry brush, brush the exposed dough with the egg wash and then sprinkle with the sugar.

6

Bake at 400 degrees for 30-40 minutes until the dough is golden and the fruit is bubbling.

7

Let cool on a wire rack. You’re done.