DESSERT GALETTE PASTRY
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone. Although they're usually made with classic buttery pie dough or puff pastry, I've developed this yeasted dough recipe, which is delicate and tasty but not too rich. The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons). It's sort of a cross between a pizza dough and pie-crust dough, wholesome because of the addition of whole-wheat flour but not heavy. Almond flour contributes a nutty flavor and delicate texture, but it's optional. The trick is to roll it very thin, then freeze it right away so that it doesn't continue to rise and become too bready. Make sure to dust your work surface well before you roll out the pastry, and to let the dough rest for a few minutes after each few passes with the rolling pin so that it doesn't shrink back, as yeast doughs do. If you keep letting it rest, you won't have trouble achieving a thin 12- to 13-inch round.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Makes enough for 2 9 -inch galettes
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water. Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes. Beat in the egg.
- Sift together the flours, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl. Add the butter and work with your fingers or beat at low speed until the mixture is crumbly. Add the yeast mixture and stir or beat at low speed until the ingredients come together. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute. Shape into a ball. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
- Roll out into very thin rounds, about 12 to 13 inches in diameter. If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
- Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top. Wrap the edges of the plastic wrap over the dough and place plastic wrap on top. Roll out the other round, wrap in plastic and place on top of the first round. Freeze until ready to use.
Nutrition Facts : @context http, Calories 821, UnsaturatedFat 10 grams, Carbohydrate 122 grams, Fat 29 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 627 milligrams, Sugar 14 grams, TransFat 1 gram
GALETTE DOUGH
Galettes - rustic tarts - are quick and easy to prepare. A fine host to sweet or savory ingredients, this dough is foolproof and can be made several days ahead and refrigerated or frozen. Top savory galettes with just about anything you'd top a pizza with. Dessert galettes need not be complicated - think fruit pie fillings - lightly sweetened sliced apples and pears, halved figs with huckleberries, and strawberry rhubarb are some of my favorite combinations. Galettes can be served warm but are best served at room temperature.
Provided by Food Network
Categories dessert
Yield Two 8-inch galettes
Number Of Ingredients 7
Steps:
- Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces.
- To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside.
- Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice.
- Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
- Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time.
- With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month.
- To bake:
- Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet.
- Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will "pleat" and fall naturally. Let it.
- If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking.
- Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature.
SUMMER FRUIT GALETTES
Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.
Provided by shannonlolly
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 29m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
- Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
- Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
- Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.9 g, Fat 12.1 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 191.6 mg, Sugar 17.3 g
LEMONY WALNUT-RAISIN GALETTE
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. -Ellen Kozak, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut unpeeled lemon into 8 wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon., Place 1 sheet of phyllo dough on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.
Nutrition Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 125mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH GALETTE WITH BROWN SUGAR CRUST
Serve our showstopper dessert at a summer get-together. Roasted peaches are piled into buttery pastry, with a lovely crunch from demerara sugar
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
- For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
- Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
- Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
- Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
- Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.
Nutrition Facts : Calories 582 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
APPLE GALETTE WITH PUFF PASTRY
This is a combination of at least 3 recipes. I was feeling motivate to make an apple pie, then a crostata and got lazy. I didn't feel like making a pastry crust. So I searched and searched and found that puff pastry was an option, so here ya go! Enjoy! Prep times includes thaw time for the puff pastry sheet.
Provided by Chicagoland Chef du
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
- Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
- Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
- Combine sugar and spices. Pour over the apples and toss to coat.
- You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
- Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
- Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
- Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
- Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
- While the galette still hot, brush with apricot & calvados mixture.
- Serve warm with a small scoop of vanilla ice cream.
Nutrition Facts : Calories 215.7, Fat 10.2, SaturatedFat 3.3, Cholesterol 20.6, Sodium 77.2, Carbohydrate 30.3, Fiber 1.8, Sugar 17.7, Protein 2.2
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