Cast Iron Blueberry And Nectarine Galette Food

FRUITY MORNING GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
• Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
• Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
• Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.

MINI BLUEBERRY GALETTES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
• Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
• Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.

CAST-IRON BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
• Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
• Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

NECTARINE AND BLUEBERRY CRISP WITH AMARETTI COOKIE TOPPING

Steps:

• To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
• To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
• Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

CARDAMOM NECTARINE GALETTE WITH COCONUT WHIPPED CREAM

Steps:

• For the pastry: In a stand mixer fitted with the paddle attachment, beat together the shortening, coconut oil, sugar and salt on medium speed until fluffy, about 5 minutes. Add the egg and vanilla extract and mix until combined. Add the flour and mix on low until the dough comes together in a ball, about 2 minutes. Divide the dough into two even pieces, form into discs and wrap in plastic. Refrigerate for at least 30 minutes.
• For the filling: In a large bowl, whisk together the tapioca flour, sugar, cardamom and salt. Add the nectarines, lemon juice, brandy and vanilla paste. Toss gently to combine.
• To assemble: Position a rack in the center of the oven; preheat the oven to 400 degrees F. Remove one disk of dough from the refrigerator and leave to soften until pliable, 10 to 15 minutes; reserve the other disk for another use.
• Roll the softened dough between two sheets of lightly floured parchment paper into a 14-inch round. While still between the parchment, transfer the dough to a large, rimmed baking sheet. Gently peel away the top sheet of parchment.
• Spoon the filling into the center of the pastry and spread it toward the edges, leaving a 2- to 2 1/2-inch margin all the way around. Gently lift the edges of the parchment to help fold the dough up and over the edges of the filling--allow the dough to fold over itself, creating a blanket effect, with crimps and ruffles. Peel away the parchment to leave a border of pastry around the exposed center of the filling.
• Whisk together the egg and milk, and brush the mixture over the crust. Sprinkle with the turbinado sugar.
• Bake the galette, rotating the baking sheet halfway through, until the crust is golden brown, 40 to 50 minutes. Let cool.
• For the coconut whipped cream: Open the can of coconut cream and spoon out the thick, hardened cream into a medium bowl; reserve the watery liquid for another purpose. Add the powdered sugar and almond extract to the coconut cream and beat, using an electric mixer on medium-high speed, until fluffy like whipped cream, 2 to 3 minutes.
• To serve, spoon a dollop of the whipped cream onto a slice of the galette and garnish with a pinch or two of the toasted sliced almonds.