advice on galette making
a galette is a free form tart, and its a darn good way to use up fresh produce. this recipe uses in season plums that i picked up at the burlington farmer's market, i balanced the plums out with some peach but you could add berries or any other stone fruit of your liking. recently i used this same dough recipe sans sugar with a swiss chard and smoked cheddar filling and it was muy delicioso.
serves 4-6 depending on appetite. this is a great summer recipe but when fall comes i will try it with some apples or pears.
blueberry season has got me wanting to try this recipe out
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for the dough
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 tbsp raw sugar
1 stick of very cold butter cut in 1/2 inch pieces
1/2 cup ice cold water
1 tbsp apple cider vinegar
a few cubes of ice
stir flours, salt, and sugar together in a large bowl. add pieces of butter to dry mixture and toss to coat. working quickly cut in butter with a pasty cutter or squish between fingers until pea-sized pieces of butter remain. in a liquid measuring cup combine water and vinegar with ice and stir. strain out ice and drizzle liquid over dry ingredients a couple of tablespoons at a time until it seems moist enough (depending on the humidity in the air you may not use all of the liquid and that is ok). stir gently with hands until dough starts to hold together and form a ball, be careful not to overwork. shape dough into a disc in the center of plastic wrap. wrap tightly and chill for at least and hour.
to roll out dough sprinkle the rolling pin and the counter with flour. whack dough with pin a few times in the center and then roll out to about a 9-10 inch diameter. place on parchment on a cookie sheet and chill until ready to assemble.
for the filling
8 assorted plums, pluots, italian plums sliced thin
1 peach sliced thin
3/4 cup raw sugar plus more for sanding
1 teaspoon of vanilla
pinch of salt
1 teaspoon of cornstarch
1 egg + 1 tsp of water for egg wash
in a medium bowl toss plums and peach with vanilla, sugar, salt, and cornstarch.
for the galette
preheat oven to 400 degrees
grab parchment lined sheet of dough from the fridge. working from the center out place slices of fruit in rows until you have used up the fruit. be sure to leave at least three inches around the whole border so that you can fold over your galette edge. when it is time to fold over work your way around the galette and fold the edge until it meets the filling, it should end up resembling a hexagon in shape- but keep in mind it is meant to look rustic. brush crust with egg wash and sprinkle with raw sugar. place in oven and bake for 30-40 minutes or until crust looks golden brown. allow to cool for at least a half hour.
happy galette eating!