What is a galette, you ask?
A galette is a French term referring to various types
of round, flat, thin-crusted, free-form cakes of pastry.
A galette can be sweet or savory.
Today, I'm going with sweet,
since I have fresh peaches, strawberries, and blueberries.
A galette is a French term referring to various types
of round, flat, thin-crusted, free-form cakes of pastry.
A galette can be sweet or savory.
Today, I'm going with sweet,
since I have fresh peaches, strawberries, and blueberries.
3 TB buttermilk
1/3 cup ice water
1 cup flour
1/4 yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 TB cold unsalted butter, cut into maybe 10-12 pieces
Stir the buttermilk and ice water together and set aside. Put flour, cornmeal, sugar, and salt in a large bowl, and stir with a fork to mix. Drop the butter pieces into the bowl, and toss to coat with the flour. Using a pastry blender, work the butter into the flour. You do not want the butter pieces all the same size. Aim for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces make the dough tender, the large ones will make it flaky. Sprinkle the buttermilk and water mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute the liquid. The dough should be moist enough to stick together when pressed. You want a soft, malleable dough. Gather the dough together and form into a ball. Divide the dough in half and press each piece into a flat disk. Wrap in plastic and refrigerate for at least 2 hours.
If you don't have buttermilk,
you could substitute yogurt or sour cream.
The cornmeal gives the dough a bit of a crunch
and makes it strong enough to be rolled to extreme thinness
and crisp enough to stand up to soft and syrupy fillings.
When rolling the dough, lightly flour both sides
and flip the dough over to roll out both sides.
about 1 1/2 cups of fruit.
Peeled soft fruits like peaches and apricots work well
or tart apples and sweet pears would make a nice combination.
I'd go easy on the strawberries, since they're very watery,
but the syrup they make is delicious.
allowing the dough to pleat as you lift it up
and work your way around the galette.
I spooned on some apricot preserves for good measure.
Don't worry.
I'm saving all that strawberry syrup.
It has a richer flavor and the crystals hold up while baking.
That. Looks. Delicious.
ReplyDeleteIt. Was.
ReplyDeleteJust "OK", huh? The pictures seem to tell a different story.
ReplyDeleteYeah Mar. It.Was.O.K.
ReplyDeleteVery.O.K.
ReplyDelete