The galette is best served on the day it is made but can be stored tightly wrapped at room temperature for 2 days. After 30 minutes in the fridge, the dough rolled out nicely into 2 discs and was most forgiving to work with. It sounds fancy although it’s actually quite simple to toss together with a pleasingly rustic look. Use your fingers to rub the butter pieces into the flour. By then, the fruit was slightly caramelized on the edges as well. Galettes are a great way to get more comfortable with making pie dough. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Transfer the dough to the center of the prepared baking sheet and unfold. Some apricots are just tarter than others. Use a fork to gently toss the buttermilk into the flour mixture until the buttermilk is absorbed. We served them with dishes of both crème fraîche and whipped cream, and while most people automatically reached for the whipped cream, I preferred the slight tanginess of the crème fraîche. Add the remaining butter (the one-fourth portion of larger 1/2-inch cubes) and use your hands to rub it into the flour. A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. We have lovely Frog Hollow apricots available right now, and this recipe intensified their flavor beautifully. Apricot Cherry Galette Filling: 1 lb apricots, not overly ripe 1 cup cherries, pitted 1/4 cup sugar 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/2 tsp pure vanilla extract 1/2 Tbsp butter. Are you all thumbs when it comes to the perfect crimp? 1 stick (113.5 grams / 4 ounces) unsalted butter, very cold, 1.5 cups (181.5 grams / 6.4 ounces) all-purpose flour, 1/4 cup (2 ounces) buttermilk (or water), very cold, 7 apricots, halved, pitted, and thinly sliced (about 3 cups sliced apricots), 1/2 cup (100 grams / 3.5 ounces) dark brown sugar, Egg wash (1 large egg whisked with 1 tablespoon of water), Crunchy sugar such as demerara or turbinado. You can't beat dumping, folding, pinching, brushing, and popping in the oven. Leftovers can be wrapped and left at room temperature for 2 days. Take a nibble and if your eyes scrunch up and your face puckers, add a touch or a ton more granulated sugar, depending on just how puckery the apricots. Jul 7, 2013 - A recipe for Apricot Galette. It’s the perfect pie alternative seeing as the galette, by definition, is charmingly imperfect.–Renee Schettler. br]For more information on making pie dough: [All Butter Pie Crust - Part 1: Mixing the Dough[/url][url href=http://www.TheHungryTravelerBlog.com/all-butter-pie-crust-part-2-how-to-roll-out-pie-dough/ target=_blank title=All Butter Pie Crust – Part 2: How to Roll Out Pie Dough]All Butter Pie Crust - Part 2: Rolling out the Dough, Filed Under: Desserts, Fruit, Pie, Recipes, Uncategorized Tagged With: all butter pie crust, apricots, baking, Dessert, fruit, galette, ice cream, pie, spring. Fold the edges over the filling, pinching pleats in the crust as you proceed. Process almonds and extra sugar in a food processor until it forms a fine meal. Click here to see more recipes … Turn the mixture onto your work surface and gently gather it into a small mound. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Bake in preheated oven until the pastry is golden brown, about 40 minutes. Slice it into thick wedges for serving. Add the larger portion of butter (the three-fourths portion that was cut into smaller 1/4 inch cubes) to the bowl. Continue folding and working your way around the galette. Be sure to taste the filling and adjust the sugar accordingly, adding more or less depending on the sweetness of the fruit. This recipe uses a food processor and great directions to make pulling the pastry together a cinch. Let us know what you think. The base of this galette is my favorite all butter pie crust. Making the dough with the food processor was a snap, and it’s the flakiest crust I’ve made with the least amount of fuss. Pastry that won't sag or crumble, fruit that's not a juicy tower just waiting to collapse, the perfect crimp along the edge. Transfer the pan to a rack and let the galette cool. The baking time and instructions were just right. You know it is done when the fruit is bubbling and the crust is crisp and a deep golden brown. While these were by far the most delicious and beautiful item in the pastry case, the intimidating size and tough competition meant they were not a best seller. I haven’t been a fan of making crust in the food processor in the past, but this one yielded a buttery, flaky, and tender crust. I let the mixture sit and macerate while the dough chills. I made this recipe today. Gradually add the remaining buttermilk a few drops at a time. Transfer the dough to the prepared baking sheet. Line a baking sheet with parchment paper and set aside. Jordan, you're a pro! Unroll crust onto lightly floured surface and roll to 12-inch diameter. I wish I'd have doubled the sugar. The crust on this pie is a keeper—so crunchy, tender, and buttery. (Alternatively, whisk the flour and sugar together in a large bowl and work the butter in with a pastry blender or 2 knives. Best ever apricot recipes. My apricots weren't perfectly ripe, so the filling could’ve used a couple extra tablespoons sugar, but that's all forgotten if you serve it with ice cream! Receive new post updates directly to your inbox! Email the grocery list for this recipe to: Combine the flour, sugar, and salt in a food processor and pulse a few times to combine. Brush the edges of the crust with the cream, and then sprinkle with the remaining 1 teaspoon sugar. I served it with vanilla ice cream. Line a baking sheet with parchment paper and set aside. For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Chances are you won’t need all 6 tablespoons ice water. Using the heel of your hand, push the dough away from you and smear the mixture across the surface of the table (this is a technique called frisage). A taste of summer and a taste of Paris all at once. Required fields are marked *. You will be able to see visible chunks of butter and that is a good thing. Here's the solution: the galette. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Slip the parchment paper with the galette off the baking sheet and onto the wire rack, and allow the galette to cool. Continue adding water and pulsing (or stirring) until the dough forms small crumbly lumps, like cottage cheese, that clump when you pinch them together. Let the galette cool for a few minutes in the pan and then use the parchment paper to carefully transfer it to a cooling rack. Chill the galette for at least 30 minutes or up to 1 hour before baking. I tend to go somewhere in the middle. Arrange the apricot filling in the center of the crust, leaving a 2-inch border of dough around the edges. It only took 6 tablespoons iced water for double the amount of dough to come together. A galette de rois (king cake) is a flaky puff pastry cake with a frangipane center eaten in France on the day of Epiphany. Halve apricots, remove stones and discard. Hate tons of emails? Viele Grüße sendet, Jesse-Gabriel aus Berlin. Start by rolling out the pie dough and transferring it to a parchment lined baking sheet. I wouldn’t change a thing about this recipe. The galette will bake for about 35-50 minutes. Preheat the oven to 400-degrees with a rack in the center. Thanks! To save a step (and because I'm not very good with pie dough), I rolled it out on the parchment paper and slid that onto the baking sheet. Here’s how to make it. I will fearlessly return misbehaving dough to the fridge at the first sign of sticking. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Many thanks for the trick of keeping the pastry on parchment. Set aside for 30 minutes at room temperature. If any juices have accumulated in the bowl, pour them over the center of the fruit. Whipped cream helped with the tartness. Unfortunately the cafe was short-lived and is no longer in existence. Preheat the oven to 400 degrees. To make the frangipane, put the sugar and 135g of the toasted hazelnuts in a food processor and whizz until fine. Dot the exposed fruit with the cubed butter. I did make several small ones. Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. It was a very warm day and though the dough wasn't sticky, I have no patience for soft pastry. I loved the crust recipe. Begin your prep several hours in advance to give the dough a chance to chill and the finished tart an opportunity to cool completely. Directions. Your email address will not be published. I think our apricots are twice the size as yours and I just read 7 apricots, not the equivalent volume. And if you order a galette in Normandy, you may find yourself eating a crisp sablé butter cookie. With a tender crust, sweet-tart apricots, and a creamy almond filling, this rustic galette is my take on a classic French dessert. I did this twice during rolling and transferring to the baking sheet to avoid tearing (and swearing!). If I'd had the sweetness right, I'd have loved it with crème fraîche. Then I slid it, with the parchment, off the baking sheet to roll out, then slid it back on to fill and shape. Scatter the butter pieces over the mixture and pulse until the pieces of butter are about the size of peas. The dough is ready when it feels moist but crumbly and starts to form clumps. Transfer to parchment-lined baking sheet. I rarely made it out of a shift without buying something from the pastry case, but the best days were the ones where I got to take home a galette that did not sell. Cut the smaller portion (one-fourth) of butter into a bit larger pieces, about 1/2-inch cubes. You can get fancy and arrange them in concentric circles but I appreciate the rustic free-form look. They should be irregular in shape so if your rolling skills need a little work, there is nothing to worry about. My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. Notify me of follow-up comments by email. I sprinkled with chopped toasted almonds. It got quite brown but tasted great. I scaled up to 1 1/2x on the ingredients and was glad I did. Use more cornstarch for juicy stone fruit and less for … You get to subtract the crimp because it’s just not necessary. I didn’t have heavy cream, but I did have a fresh carton of buttermilk, so I brushed 1 tablespoon onto the crust after pleating it, which worked beautifully. We served it at room temperature and had no problems with crumbly pastry or loose, liquidy filling. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch … Fold the edges of the pastry up and over the fruit then gently press to seal the folds. A slice of apricot galette makes a perfect breakfast. She works in a bakery. If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half … It worked the way you so often hope a dessert recipe will. Shape the ball into a flat, thick disk about 6 inches in diameter. Your email address will not be published. On a lightly floured surface, roll the dough into about a 14-inch diameter circle about 1/8-inch thick. I tried to fix them, but my galette still leaked a little in the oven. Then brush the jam on the finished … Remove the baking sheet from the oven and set it on a wire rack for a few minutes to cool slightly. To me, apricots signal the start of summer. Originally published July 20, 2015. I didn’t have the heavy cream to brush on the crust, so I used some thin yogurt. I'm used to only having dried apricots or in a trail mix of some sort and rarely eat fresh ones, so this galette was a pleasant surprise. The Hungry Traveler by Jordan Hamons is a culinary travel blog about globally inspired cooking and food-focused travel. If using a pizza stone, place it in the lower third of the oven. Let cool on … I had to make 2 galettes for a family function, and the entire recipe doubled easily. The dough was very easy to make and came together quickly. It’s okay if it hangs off the edges of the baking sheet. You're left with pastry that doesn't demand perfection, one where an uneven edge or a burnished bump is there simply to be charming. Use your hand and continue smearing the dough outward until what was once a mound of dough is now completely flat and smeared across the table. ], Dump the dough out onto a lightly floured work surface and pat it into a 1-inch-thick disk, being careful not to handle it too much. This apricot galette was brilliantly tasty and so easy. Your solution is this apricot galette from The Kitchn. I've always wanted to make the perfect pie. apricot jam, softened in the microwave To prepare the dough, place the flour, almonds, sugar and salt in the bowl of an electric mixer and blend. Serve warm or at room temperature with a dollop of whipped cream or crème fraîche or a scoop of ice cream. Try to get the dough placed evenly on the baking sheet so that when you add the fruit and fold the edges, the galette will be in middle of the baking sheet. This apricot galette recipe makes a simple dessert that looks spectacular. Be careful not to overprocess the dough. Arrange apricots over the almond paste. … Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup apricot jam in the microwave or in a saucepan, until it reaches a liquid consistency. Jun 16, 2019 - Explore elspeth's board "apricot galette" on Pinterest. The amount of sugar called for was not enough for me, so if you don’t like your desserts on the tart side, I’d add more sugar. This apricot gazette was quite good. Try our crisp pork belly with spiced apricots or Moroccan meatloaf packed with olives, apricots and pistachios. Line a baking … My butter was very cold, as I had just pulled it from the freezer before dicing it, and the dough came together quickly and only needed 4 tablespoons ice water to yield a moist, crumbly mixture. Fruit is placed in the center of a round sheet of pastry and the dough is folded in to enclose the fruit. (Or wrap it well in plastic wrap and freeze it for up to 3 months. Blanch 100g almond kernals in boiling water and rub off skins. Brush the edges and sides with egg wash and sprinkle the entire galette generously with crunchy sugar such as demerara or turbinado. Combine the flour and salt in a medium mixing bowl and stir with a fork to distribute. Amy H., I’m THRILLED to hear that you found this galette to be as lovely and easy as we did. Cut the larger portion (three-fourths) of butter into small pieces, about 1/4-inch cubes or smaller. And what happens if you don't place it in the fridge for 30 min before baking? Soft and juicy apricots are in season, so we've put them to use in a brand new sweet and savoury recipe collection. I'm so happy you liked the galette and I love your idea of sprinkling it with toasted almonds. Hi, thanks for the recipe. In a large bowl, stir together the flour, sugar and salt. This is a fantastic recipe that is equal parts wonderful California apricots and French pastry. Gather the dough using a bench scraper and press it into a ball. You can get particular and make even pleats all the way around but I just let the dough go where it happens to fold naturally. Much thanks -J. Hi Jillian! https://www.thehungrytravelerblog.com/apricot-galette/, All Butter Pie Crust – Part 2: How to Roll Out Pie Dough. Slice it and add a scoop of vanilla ice cream or whipped cream. See more ideas about Galette, Cooking recipes, Recipes. I baked the galettes for 50 minutes, switching the baking sheets after 20 minutes at 400°F and again during the last 10 minutes at 350°F. Tart apricots get the sweet spotlight in these bright and summery Continue until you have used all of the excess dough and created a rim of crust enclosing the fruit in the center. Some galettes have a small edge and let the beautiful fruit show though while others are folded so that the dough covers the fruit almost completely. Ripe berries were stewed to a thick, jammy consistency and wrapped up into an envelope by golden brown pastry crust spinkled with coarse sugar crystals. I was restrained with my nutmeg, which enhanced the flavor of the fruit without overpowering it, so I’d say go lightly. Arrange the sugared apricots over the almond paste. It's the perfect ruse as it's perfectly imperfect. Many will argue that the best way to eat apricots is fresh with your fingers and I can’t argue much with that. Aug 29, 2018 - Explore buyall2002's board "Apricot galette" on Pinterest. It should form a pool and not soak into the flour right away. Set aside and let macerate until the dough is chilled. Lay the smaller round of chilled dough on a dampened baking sheet. And as always, please take a gander at our comment policy before posting. Assembly was simple once the dough was rolled out onto 2 baking sheets. In a large bowl, combine all but 1 teaspoon granulated sugar, the brown sugar, flour, salt, and nutmeg. I’ve used apricots in this galette, but you can fill it with any fruit that is in season. Take the butter and divide it into two parts: about three-fourths and one-fourth. Continue to rub the butter into the flour until no large chunks remain and the mixture looks like coarse meal. You get a larger ratio of crust to fruit and a great contrast between the crisp pastry crust and the jammy fruit. You can fold the dough over as much or as little as you like. Have you tried this recipe? Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. While the dough is chilling, prepare the filling. Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!SUBSCRIBE for more great recipes! The top of the galette was nicely caramelized after 40 minutes thanks to the sprinkle of sugar, and I only gave it another 5 minutes in the oven after dropping the temperature to 350℉. Do you bake with other flour types, kamut or buckwheat? I made this apricot galette and sprinkled it with lavender picked in my father’s garden. ), Sprinkle the ice water over the mixture, 1 tablespoon at a time, and pulse once (or gently toss the mixture with a fork) after each addition. Glad this brought you a little Paris, it tends to make everything better, yes? Pour the apricots into the center of the dough. This easily makes 8 servings, and with a ribbon of crème frâiche or a bit of fresh ricotta, it’s the perfect seasonal dessert. Perfekt für den Sommer, vielen Dank! We'd love to see your creations on Instagram, Facebook, and Twitter. You’re welcome, Jesse-Gabriel! 3. My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. Everyone raved about it. Don’t knead the dough. I arranged them a little bit to make sure they were in a singular layer. I hope it was a hit at the bakery!! To make the filling, the apricots are sliced and then tossed together with some sugar, vanilla extract and spices. For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in … While making sandwiches and salads wasn’t all that exciting, I always looked forward to the pastry delivery. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Add the apricots and toss until evenly coated. Delicious! Apricots are easy to slice and de-stone, so 3 pounds were done in about 20 minutes. The pastry case was full of customer-favorites such as chocolate chip cookies and salted caramel cupcakes, but I was most excited by the mixed berry galettes that were nearly the size of my head. Stack each piece between sheets of plastic wrap, then wrap the stack in plastic and place in the freezer while you prepare the fruit. Simply wrap it in plastic wrap and refrigerate for at least 30 minutes. I am taking one to my daughter at work today. Only I would do take baked goods to a bakery. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for … To use, thaw it in the refrigerator overnight.). The galette can be covered with plastic wrap and refrigerated for up to 2 days. On a lightly floured work surface, roll out the chilled dough to a 14-inch-diameter circle. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. It was hard to wait while the galettes cooled enough to eat. Don’t forget to pour the accumulated juices over the top of the fruit. You can let the galette cool completely or serve it warm with vanilla ice cream or whipped cream. Arrange the apricot mixture in the center of the dough, leaving 2-3 inches of dough bare along the edges. After chilling the dough, I rolled it out between sheets of parchment paper, so I hardly needed any extra flour. Be the first on your block to be in the know. I have to laugh at myself because I was baking, at dawn, on a Sunday morning, with not a full cup of coffee yet. Galettes are meant to be rustic. Apricot and lavender galette recipe. I probably should’ve chilled the crust again before filling it (it was a warm day) because it became sticky and had a couple of tears. I used 5 tablespoons ice water to achieve the correct texture. Their season here is so short, and this recipe is a glorious way to celebrate all that is the apricot. The dough will get folded over so it is not a big deal if your dough is not a perfect circle – it’s actually better if it’s not! I chilled the dough for 2 hours and needed to let it sit at room temperature for about 10 minutes before I could roll it out. To serve, I cut the tart into wedges and got 8 generous pieces. Continue working around the galette letting the dough fold over where it feels natural and creating a few pleats where needed. There is no right or wrong way to fold and pleat the dough. My employees will be very happy tomorrow. Dust with a little icing sugar and cook for … My best taster gave the galette a thumbs-up! Continue rubbing the butter into the flour until it is in pea-sized pieces and the rest looks like coarse meal. Spread the apricot-basil compote on top of the pastry, leaving a 5cm / 2″ rim, and arrange the apricot halves, cut side down, on top of the compote. Ich werde die Galette nach backen aber in vegan, hoffe es ist okay. I found the crust to be very easy. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. Then enter your email address for our weekly newsletter. Gently fold the dough into quarters and brush off any excess flour. Between additions, check the dough by squeezing a small amount in the palm of your hand. The Best Galette Recipes on Yummly | Galette Sa Breskvama/peach Galette, Peach Galette, King's Galette. The crust was durable enough to handle the fruit and its juices without becoming soggy. [Editor’s Note: These cautions make the pastry sound really fussy, but we swear, it’s not. I often crave the food we served and find myself thinking about the pastries. This is a great recipe to have in your back pocket for when you want to showcase a fruit. A galette breton is a buckwheat crepe filled with a savory filling such as ham, cheese, or a fried egg. Two parts: about three-fourths and one-fourth have this galette, on the crust is so buttery and and. Always, please take a gander at our comment policy before posting daughter at work today –. Diameter circle about 1/8-inch thick ; good-ness! was hard to wait while the dough to the is. 'D had the sweetness right, i ’ ve used apricots in this galette to cool completely and! Together when pressed in the refrigerator and chill for at least 30 minutes or to. 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And arrange them in concentric circles but i appreciate the rustic free-form look butter are about pastries. Intensified their flavor beautifully seasonal and really delicious food all around the edges of the crust on pie! Made this apricot galette makes a simple dessert that looks spectacular center of the oven to 400°F ( 204°C.. About half of the excess dough and fold it over the hot galette the size as and. Butter and 5 more or up to 3 months mixture and pulse until the pieces of (... And crimp the 1.25cm border inwards over the apricots with the granulated sugar, vanilla extract spices... It is in pea-sized pieces and the mixture sit and macerate while the galettes cooled to... A piece of loose dough and created a rim of crust enclosing the fruit was slightly caramelized top. Part 2: how to roll out pie dough a time a parchment baking! Cooking recipes, recipes apricots puckery, almost sour picked up some apricots at the!! 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Your prep several hours in advance to give the dough into quarters and brush off excess!