Print
Email
Add a photoHere's the summery pairing to the Galette Dough, largely inspired by Julia Child. Galette's aren't hard to make by any means, but they are just a few notches above cookies in the dessert hierarchy. One thing to be wary of is that this galette can leak a bit in the oven, so have a baking sheet or jelly roll pan lined with foil beneath it to catch the drips.
Ingredients
- ½ recipe Galette Dough, chilled
- 1 ½ cups mixed fresh berries (or cut up peeled fruit); some popular mixtures include: blueberries with raspberries; peaches and apricots; tart apples and sweet pears. Since strawberries are so watery, use less of them in this recipe.
- 1 tbs. plus 1 tsp. sugar
- 1 tbs. honey (optional)
- 1 tbs. cold unsalted butter
Directions
- Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Put the dough on a lightly floured work surface and roll it into an 11-inch circle thatâs about 1/8 inch thick. Since the dough is soft, youâll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet. (Alternatively, roll the dough out on the baking sheet, or at least the parchment paper. This way, you donât have to mess with lifting dough and having it stick to itself; just slip the baking sheet under the parchment paper.)
- Spread the berries over the dough, leaving a 2- to 3- inch border. Sprinkle 1 tablespoon of the sugar over the fruit and drizzle on the honey, if youâre using it. Cut the butter into slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because youâre folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally â just go with it. Weâre talking big pleats; you might have five or six for the whole thing.) Dip a pastry brush in water, give the edge of the crust a light coating, and then sprinkle the crust with the remaining teaspoon of sugar. (For a little extra crunch, consider using raw cane sugar.)
- Baking the Galette â Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or a small baking sheet under the galette and slide it onto the cooling rack. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife.
- Storage â The galette is best eaten the day it is made.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 27 | 34% |
| Total Fat 3.13g | 4% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1mg | 0% |
| Potassium 88mg | 3% |
| Total Carbs 13.51g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 11.04g | 7% |
| Protein 0.77g | 1% |
Advertisement
Advertisement
Reviews
July 8, 2011
Yummy. The galette dough was very easy, especially made in the food processor. I used fresh peaches for the filling, and dusted the top with sugar and cinnamon. It was rustic and beautiful.I've cooked/tasted this recipe!
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
