Summer Fruit Sweet Cream Cheese Galettes Food

RUSTIC SUMMER FRUIT GALETTE RECIPE

Steps:

• First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie.
• Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours.
• Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper.
• Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet.
• Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around.
• Place the sliced fruit evenly on top of the frangipane.
• Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats, to create a border
• Brush the crust with the egg wash and sprinkle the crust with sugar.
• Bake for roughly 30 minutes, or until the crust is golden.
• Serve warm with vanilla ice-cream. Store any leftovers loosely covered at room temperature for up to one day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
• In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
• Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
• Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
• Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.

SUMMER FRUIT & SWEET CREAM CHEESE GALETTES

Steps:

• Adjust oven rack to lowest position and heat oven to 400 degrees F.
• Mix cream cheese, powdered sugar, 2 T of cornstarch, and egg yolk in a medium bowl.
• In a separate medium bowl, mix any combination of the fruit, 2 T sugar, remaining T of cornstarch and the vanilla or almond extract.
• HINT - use any combination of fruits mentioned, or stick to one you love!
• Roll pie dough to about a 13 inch circle.
• Slide on to pizza pan or baking sheet and spread center evenly with cream cheese mixture, leaving a 2 inch border.
• Scatter fruit evenly over cream cheese mixture.
• Fold border of pie dough over the fruit (will leave a circle of fruit uncovered).
• Brush top dough perimeter with egg white & sprinkle with remaining sugar.
• Bake until golden brown and bubbly - about 30 minutes.
• Loosen with a metal spatula and slide on to wire rack to cool slightly.
• Serve warm.
• Prep time shown is for using a purchased pie crust.

RUSTIC CREAM CHEESE & FRUIT GALETTE

Steps:

• 1. Mix cream cheese, powdered sugar, 2 Tbsp. of the cornstarch, egg yolk, and 1 tsp. of the almond extract.
• 2. In separate bowl, mix fruit, 2 Tbsp. of sugar, remaining 1 Tbsp. of cornstarch, and 1 tsp. of almond extract.
• 3. On a baking sheet or pie plate (better for containing drips and transporting), unfurl pie crust. Spread cream cheese mixture, leaving a 2" boarder. Top with fruit mix. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with sugar.
• 4. Bake at 400 degrees F, about 30 min., until golden brown and bubbly. Cool slightly. Serve warm with vanilla ice cream.

SUMMER FRUIT GALETTES

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.