Rustic Piesgalettes Food

PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
• Sprinkle the cutting board with flour. Roll-out the creases.;
• Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
• Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
• If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
• Puff Pastry Variations:
• Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
• Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
• Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

RUSTIC APPLE GALETTE

Steps:

• For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
• If you do not have a food processor, cut the butter in with a pastry blender.
• Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
• For the filling: Preheat oven to 375 degrees.
• In a small bowl, combine sugars, salt, flour & cinnamon.
• Set aside.
• Put the apple slices in a bowl, add the lemon juice and give it a stir.
• Add the dry mixture and stir to coat.
• Add in the lemon zest, and another quick stir.
• Set aside.
• Roll out your pie crust.
• Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
• Pile your apples in the center.
• Simply begin folding the edges of the dough over the apples, gently pressing them into place.
• Dot the apples with the butter pieces.
• Bake the galette for 35-45 minutes, or until golden and bubbly.
• Allow it to rest and cool for 10 minutes or more before serving.
• The inside will ooze when you cut it, that's normal.
• Serve with ice cream or whipped cream.
• Enjoy!