Galette Food

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SAVORY GALETTE



Savory Galette image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 medium sweet potato, peeled and diced into 1/2-inch cubes
6 cups Swiss chard leaves, cut into 1-inch wide strips, plus 1/2 cup Swiss chard stems, sliced across into 1/4-inch-wide pieces
1 clove garlic, thinly sliced
1/2 small onion, sliced
1/3 cup roughly chopped toasted walnuts
1/4 cup roughly chopped kalamata olives
4 ounces feta cheese, crumbled
4 sun-dried tomatoes, cut into thin strips
Kosher salt and freshly ground black pepper
12 sheets frozen phyllo dough, thawed in the refrigerator overnight
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup honey
2 tablespoons minced toasted walnuts
1 tablespoon minced kalamata olives
Kosher salt and freshly ground black pepper, optional

Steps:

  • For the galette: Preheat the oven to 375 degrees F.
  • In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
  • Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
  • Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
  • For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
  • Serve the galette with the sauce on the side.

RUSTIC FRUIT GALETTE



Rustic Fruit Galette image

Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.

Provided by Rebecca Marmaduke

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 cups thinly sliced apples
2 tablespoons white sugar, or more to taste
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (9 inch) prepared pie crust (such as Pillsbury®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
  • Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g

FRUIT GALETTE



Fruit Galette image

This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Provided by Melissa Clark

Time 4h

Yield 8 servings

Number Of Ingredients 13

1 1/3 cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch

Steps:

  • In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
  • Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
  • Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
  • Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
  • Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams

TOMATO GALETTE



Tomato Galette image

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

Provided by Andy Baraghani

Categories     Bon Appétit     Lunch     Brunch     Tart     Pastry     Tomato     Summer     Bake     Cheese     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
2 1/4 tsp. kosher salt, divided
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 Tbsp. apple cider vinegar
1 1/2 lb. heirloom tomatoes, sliced 1/4" thick
2 garlic cloves, thinly sliced
4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1 1/2 cups)
1 large egg, beaten to blend
Flaky sea salt
Freshly ground black pepper
1/2 lemon
1 Tbsp. finely chopped chives

Steps:

  • Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  • Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  • Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
  • Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
  • Bake galette, rotating once, until crust is golden brown and cooked through, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
  • Do Ahead: Dough can be made 2 days ahead. Keep chilled.

FAVORITE APPLE GALETTE



Favorite Apple Galette image

If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!

Provided by uberjeanie

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 6

Number Of Ingredients 12

1 ⅛ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup butter, cut into pieces
2 tablespoons ice water, or as needed
½ teaspoon vanilla extract
¼ cup brown sugar, or more to taste
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
5 apples - peeled, cored, and sliced
2 tablespoons butter, cut into pieces
1 tablespoon coarse sugar crystals

Steps:

  • Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
  • Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
  • Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g

GALETTE DOUGH



Galette Dough image

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

3 tablespoons plain yogurt
1/3 cup ice water
1 cup all purpose flour
1/4 cup yellow cornmeal
1 teaspoons sugar
1/2 teaspoon salt
7 tablespoons unsalted butter

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.

GALETTE



Galette image

A wonderfully easy way to WOW your friends on a French delicacy from Northern France. A taste sensation you don't want to miss.

Provided by Caramelized

Categories     Dessert

Time 40m

Yield 4-10 serving(s)

Number Of Ingredients 8

1/2 cup butter (1|2 cup)
1/2 cup sugar
4 eggs
1 pinch salt
1 tablespoon flour
1/2 cup ground almonds
5 drops vanilla extract
1 pastry for double-crust pie

Steps:

  • Soften butter.
  • Add sugar.
  • Beat until whipped.
  • Add eggs one by one.
  • Add almond powder,salt,flour,and vanilla extract.
  • Take the dough and make it into a circle and put teh batter in the center.
  • Put a coin inside the batter without looking.
  • Put the second piece of dough on the first piece of dough.
  • Put a bit of water in a cup.
  • Close the two pieces of dough by by putting your fingers in a cup and clamping the two pieces of dough together.
  • Take the yolk of your eggs and spread them around the top until the top is covered.
  • Make a design on the top with a knife.
  • Place the Galette in the oven for about 30 to 45 minutes.
  • ENJOY!

Nutrition Facts : Calories 925, Fat 65.2, SaturatedFat 24.4, Cholesterol 272.5, Sodium 760.2, Carbohydrate 72, Fiber 3, Sugar 26.2, Protein 15

FRUIT GALETTE



Fruit Galette image

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Provided by Lukas Volger

Categories     HarperCollins     Dessert     Summer     Spring     Fall     Pie     Pastry     Fruit     Apple     Blackberry     Berry     Quick & Easy     Peanut Free     Tree Nut Free     Vegetarian

Yield 6 servings

Number Of Ingredients 11

Crust:
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons cold butter, cut into cubes
3 to 5 tablespoons ice water
Filling and assembly:
3 cups sliced fruit (plums, peaches, apples) and/or fresh or frozen berries
4 tablespoons sugar, plus more for dusting
Pinch salt
1 tablespoon all-purpose flour

Steps:

  • Prepare the crust:
  • Stir together the flour, sugar, and salt, then add the cold butter and toss to combine. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you've got a ragged mixture with irregular pieces of butter still intact, the largest about the size of an almond. Sprinkle 3 tablespoons of the ice water over the mixture and use a fork to quickly incorporate. Keep adding water by the ½ tablespoon until it appears just moistened-a dough that's too wet will lead to a tough crust, so err on the side of it seeming a little dry. Dump the mixture onto a piece of plastic wrap. Working from the outside of the plastic, shape it into a flat disc. Wrap, then refrigerate for at least 30 minutes and up to overnight.
  • Preheat the oven to 375°F.
  • Prepare the filling:
  • Using the same bowl as for the crust, combine the fruit, 3 tablespoons of the sugar, and the salt. In a small bowl, stir together the flour and remaining 1 tablespoon sugar.
  • Place the chilled dough on a lightly floured work surface and roll into a circle about 13 inches in diameter. Roll from the center, rotating 90 degrees after each roll, and adding a bit more flour as needed if the dough sticks. Drape the rolled dough over a rolling pin and transfer to a parchment-lined baking sheet. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about an inch, and pile the fruit on top. Fold the crust around over the fruit, pleating rustically as you go. Brush the exposed pastry with water, then sprinkle generously-over the crust and the fruit, too-with sugar. Transfer to the oven and bake until the fruit juices are bubbling in the center and the crust is golden, 50 to 60 minutes, or more depending on the fruit.
  • Serve warm, with fresh whipped cream or ice cream, or cold, perhaps for breakfast, with yogurt.

GALETTE DOUGH



Galette Dough image

A galette is nothing more than a free-form tart. You roll the dough out round, transfer to parchment paper, put the filling in the center leaving a 2" border, then fold the border dough up over the edge. It doesn't have to be pretty - it's RUSTIC. I love these types of tarts - they are fast and easy and casual. You can do savory or sweet fillings.

Provided by P48422

Categories     Dessert

Time 10m

Yield 1 galette

Number Of Ingredients 12

5 ounces all-purpose flour (1 1/4 c.)
1 tablespoon sugar
1/4 teaspoon kosher salt
4 ounces unsalted butter, cut into cubes and chilled
2 1/2 fluid ounces ice water
5 ounces all-purpose flour (1 1/4 c.)
1 1/2 ounces fine yellow cornmeal (1/3 c.)
1 teaspoon sugar
1 1/4 teaspoons kosher salt
3 ounces unsalted butter, cut itto cubes and chilled
3 tablespoons olive oil
2 fluid ounces ice water

Steps:

  • For either dough: mix the dry ingredients in the bowl of your food processor, or in a large bowl.
  • Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
  • Add the ice water (in the savory dough, the ice water and the olive oil) all at once and mix just until the dough starts to come together.
  • Gather the dough in your hands and shape into a disk- don't worry if you see large streaks of butter- they are supposed to be there.
  • Wrap in plastic wrap and chill for at least an hour before rolling out.

Nutrition Facts : Calories 3051.6, Fat 205.9, SaturatedFat 108.2, Cholesterol 426.7, Sodium 2663.1, Carbohydrate 270.1, Fiber 11.1, Sugar 18, Protein 34.9

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From bbc.co.uk


THE GALETTE: VARIETIES AND ORIGINS - GREAT BRITISH CHEFS
In Brittany, a galette is a different thing entirely. Essentially a crepe (or pancake) made with buckwheat flour, it was a staple food in the region during the fourteenth and fifteenth centuries, as buckwheat was an easy, hardy crop to grow that was readily available. You’ll usually find it adorned with Emmental cheese, slices of ham and an ...
From greatbritishchefs.com


EASY FRUIT GALETTE - THE SALTY MARSHMALLOW
Chill in the refrigerator for 30 minutes. In a large bowl combine the fruit, sugar, cornstarch, lemon juice, and vanilla and stir to combine. Place the dough on a large piece of parchment paper and roll out into a 12 inch circle. Place the fruit mixture in the center of the dough, leaving a 2-3 inch border around the edges.
From thesaltymarshmallow.com


WINTER GALETTE RECIPE - GAIL SIMMONS | FOOD & WINE
Pile the squash mixture on the ricotta and scatter the shallots on top. Fold 1 1/2 inches of the dough edge over the vegetables. Sprinkle with thyme, oregano and …
From foodandwine.com


ABOUT GALETTE | IFOOD.TV
Galette. ‘Galette’ is a French term that represents a crusty cake, which is mostly flat and round in shape. One of the typical Galette cake is prepared as a part of the Epiphany celebration and is known as ‘Cgalette des Rois’ or the King cake. It is a type of thin large pancake which mostly hails from the French regions of Normandy and ...
From ifood.tv


21 GALETTE RECIPES FOR WHEN PIE ISN’T EASY ENOUGH

From tasteofhome.com


EASY SAVORY GALETTE RECIPE WITH BEEF & POTATO - THE FOODIE AFFAIR
Galette Filling. In a large skillet add oil and heat over medium-high heat. Add onion and potatoes. Cook stirring every 2 minutes for 6-7 minutes or until the potato is tender and the onion is fragrant. Reduce heat to medium and add beef and cook an additional 5 minutes or until the beef is no longer pink.
From thefoodieaffair.com


SAVORY GALETTE WITH FIGS AND PROSCIUTTO - THE GREEK FOODIE
Add the flour and 1 tsp sugar to the food processor. Add the cold butter and pulse to combine, until the mixture resembles a coarse meal with some small size clumps. Keep the motor running, gradually add to ½ cup ice water, and process until …
From thegreekfoodie.com


GALETTE RECIPES & MENU IDEAS | BON APPéTIT
Find Galette ideas, recipes & menus for all levels from Bon Appétit, where food and culture meet.
From bonappetit.com


ANY-KIND-OF-FRUIT GALETTE – SMITTEN KITCHEN
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar. Bake galette: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
From smittenkitchen.com


GALETTE RECIPES | BBC GOOD FOOD
Charred courgette, lemon & goat’s cheese galette. A star rating of 4.8 out of 5. 4 ratings. Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping.
From bbcgoodfood.com


GALETTES - TASTY TRADITIONAL FOOD FROM BRITTANY
To make the Brittany style pancakes is more or less simple. You will need a buckwheat flour, pinch of salt, a little water and butter. The buckwheat flour and salt are mixed with water in a large bowl. The batter is spread evenly with a light wooden implement called rouable on the cast-iron griddle (also know as a galetière in French).
From itinari.com


HOW TO MAKE A GALETTE | FOOD & WINE
Button uses a pound of peaches sliced into wedges and eight ounces of blackberries, plus lemon zest, lemon juice, melted butter, and thyme. You can go for whatever fruit you happen to have around ...
From foodandwine.com


VEGETABLE GALETTES | CANADIAN LIVING
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In large bowl, combine Date Purée, applesauce and eggs. Stir in baking powder, vanilla, cinnamon and salt. Stir in remaining ingredients until combined. Using ice cream scoop, shape dough into balls, about 2 tbsp at a time.
From canadianliving.com


HOW TO MAKE A FRUIT GALETTE | THE RECIPE CRITIC
Prep: Preheat oven to 400 degrees. Combine fruit, sugar, and cornstarch: In a medium sized bowl combine strawberries, blueberries and blackberries with sugar and cornstarch and mix until coated. Roll out dough and add filling: Roll out the dough into ¼ inch thickness. Then, place the filling into the center of the dough.
From therecipecritic.com


PEACH FRANGIPANE GALETTE | FOODTALK
Spread the frangipane in the center of the dough, leaving about 2-3 inches of dough around the frangipane. Then, add the peaches in a pile on top of the frangipane, keeping the height in the center. Whisk an egg in a small bowl and set aside. Fold the dough upwards to “close” the galette.
From foodtalkdaily.com


10 BEST GALETTE RECIPES | YUMMLY
Samosa Galette Food,Pleasure, and Health. turmeric powder, cumin powder, ice cold water, chopped onion and 18 more. Apple Galette Soup Belly. granulated sugar, salt, cinnamon, flour, ice water, vinegar, honey and 5 more. Apple Galette KQED Food. unsalted butter, sugar, apricot preserves, whole wheat pizza dough and 1 more. Blueberry Galette …
From yummly.com


BEST GALETTE BRETONNE AU SARRASIN RECIPES | FOOD NETWORK CANADA
Step 1. Whisk 1 cup (250 ml) of the water with egg and salt to combine. Step 2. In a separate bowl, mix both flours together. Make a well in the center. Gradually whisk in water mixture. When you have a smooth paste, whisk in remaining water to make a thin batter. (The consistency similar to 35% cream.)
From foodnetwork.ca


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