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Fruit Galette

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Thursday, 10 January 2013
List of viewable recipes from "Saltie" by Caroline Fidanza, Anna Dunn, Rebecca Collerton, Elizabeth Schula

Recipe from Saltie by Caroline Fidanza, Anna Dunn, Rebecca Collerton, Elizabeth Schula (Chronicle Books, 2012)

ImageA galette is a free-form tart and proves particularly handy if you don't have a tart pan-you don't need one. The galette is one of Elizabeth's all-time best creations. Although it may seem to be nothing new, her way with the pastry makes it extraordinary. The following is a recipe for apple galettes, but you can use other fruit for this basic recipe, particularly rhubarb, peaches, apricots, cherries, or pears. Berries are a little trickier prepared in this way, as they release most of their liquid, but they work well if paired with another, drier fruit. We make individual galettes at Saltie, but you can make a large one by rolling out the entire brisée. It's a spectacular sight at the end of dinner.

Makes 6 Individual Galettes

  • 3 apples, thinly sliced
  • Juice of 1 lemon
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons all-purpose flour
  • ½ recipe Pâte Brisée (see below)
  • 1 large egg
    Turbinado sugar for sprinkling

Place the sliced apples in a large bowl. Squeeze in enough lemon juice to coat, using more if the apples are very sweet, less if they are tart. Drizzle in the melted butter and toss to coat. Sprinkle in the sugar, lemon zest, and nutmeg and toss to mix. Add the flour and mix again. (If using berries, add a little more flour to the mix.)

Preheat the oven to 325°F. Line a large baking sheet with parchment paper.

Divide the pâtebriséeinto six equal pieces. On a well-floured work surface, roll out each ball of dough into a circle about 1/8 inch thick and 5 to 6 inches in diameter. It isn't necessary to make a perfect circle, but try to make it essentially circular. Place the rolled-out dough on the prepared sheet.

Scoop about 1/2  cup of the filling into the center of each dough round, arranging the apples neatly so they are not sticking out at odd angles, and leaving a border of about 1 inch empty. Gently fold the briséeup and over the fruit in a ruffled or flower-petal pattern. The folds of dough should cover an inch or so of the fruit, leaving the center of the galettes open. Lightly whisk the egg in a small bowl to make an egg wash. Brush the dough with the egg wash and sprinkle with the turbinado sugar.

Bake until the briséeis deep golden brown and the fruit filling is bubbling, about 15 minutes. Let cool completely on the sheet. The galettes should be eaten on the day they are made but can be reheated in a 350°F oven the next day.

Pâte Brisée

This is our basic pastry dough. Pâtebriséecan be used for any recipe that calls for pie or tart dough. This versionis perfectly flaky and made special, again, by theuse of sea salt. The recipe can easily be made by hand or in a stand mixer. For either, the procedure is the same. If you haven't had a lot of experience making pie dough, I would suggest making it by hand as directed below until you have a feel for it. To make the dough in an electric mixer, follow the same directions; just be very careful not to overmix.

  • 2 1/2  cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons coarse gray sea salt, lightly crushed with a mortar and pestle
  • 1 cup (2 sticks) cold unsalted butter, diced
  • About 1 1/4 cup ice water

Makes enough for 1 16-inch galette or 12 individual (6-inch) galettes

In a bowl, whisk together the flour, sugar, and salt. Using your hands, pinch and crumble the butter into the flour mixture until it has the look of coarse meal, with some small lumps of butter. Add 1 or 2 tablespoons of ice water and toss lightly to mix. Continue to add water until the dough just comes together-enough so that the dough is no longer crumbly, but not so much that it feels slimy or wet. (Too much water will make the dough tough; not enough and it is impossible to work with. As this dough sits, it will absorb the water and become more malleable.)

Gather the dough together and form it into a large disk about 2 inches thick. Wrap the dough in plastic wrap and refrigerate until well chilled, at least 30 minutes. Remove from the fridge about 10 minutes before you are ready to roll it out. Pâtebrisée will keep for up to 1 week in the refrigerator.

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Last Updated ( Thursday, 10 January 2013 )
 
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