CAST-IRON BLUEBERRY AND NECTARINE GALETTE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
- Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
- Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
- Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
- Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
- Serve warm with a big scoop of vanilla ice cream.
NECTARINE AND PLUM GALETTE
my mom bought some softball sized nectarines so i thought this would be a good recipe for them! this an easy and quick go-to recipe that is relatively inexpensive!
Provided by anmwong
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 425 degrees F. You'll ned a 15 X 11 inch rimmed baking pan lined with parchment or nonstick foil.
- combine fruit, granulated sugar, cinnamon, and almond extract until evenly coated.
- unroll pie crust onto lined baking pan.
- place fruit mixture in center, leaving a 1 1/2 inch border around edges. fold edges of crust over filling, pleating and pressing dough together to hold shape.
- brush crust edges with egg white;sprinkle with sugar. bake 15 minutes. reduce oven temp to 375 degrees F. bake 20 minutes, or until crust is browned and fruit is juicy and tender. cool 10 minutes. slide onto rack to cool.
Nutrition Facts : Calories 163.2, Fat 7.6, SaturatedFat 1.9, Sodium 123.8, Carbohydrate 22.1, Fiber 1.7, Sugar 10.7, Protein 2.3
NECTARINE, PLUM, AND RASPBERRY PIE
Steps:
- Pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
- Filling and assembly:
- Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
- Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
- Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
- Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
- Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
- Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
- Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
- Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
- Cool pie to room temperature on a rack, at least 2 hours.
FRUIT GALETTE
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
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
NECTARINE AND BLUEBERRY GALETTE
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch galette
Number Of Ingredients 12
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.
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