Galette Au Chou Recipes

FRUIT GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

GALETTE AU BEURRE (LYONNAISE STYLE)

Steps:

• Preheat the oven to 350º F / 180º Celsius.
• In a large, microwave-safe bowl zap the butter until melted and gradually add the flour, mixing with each bit, until completely blended. Add the salt and blend well, then set aside.
• In a separate bowl, beat the egg yolks. Put about 1 tablespoons aside for later. Mix the remainder of the egg yolk with the powdered sugar, and beat until the mixture starts to whiten slightly. You wouldn't think this is important, but it is. It doesn't need to bleach, it should just seem a little paler after a few minutes of beating.
• Combine the two mixtures together and blend with a large wooden spoon. If it seems too crumbly or hard, moisten with the tiniest bit of water. Add the lemon zest.
• In a buttered cake tin spread out the mixture with the palm of your hand, flattening the top as you go.
• Using a knife or fork, trace a criss-cross pattern over the galette - just for decoration. :).
• Finally, brush the egg yolk over the top of the galette to create that lovely golden look.
• Bake for 45 minutes, remove from the oven. Serve fresh or cool.

GALETTE AU CHOU

Steps:

• Preheat the oven to 200 degrees. Smear a round, deep, cake tin with olive oil.
• In a bowl, mix the chopped bacon, shallots, eggs, garlic, flour, milk, parsley and seasoning. Mix to make a smooth dough.
• Steam the cabbage for a few minutes until wilted.
• Line the bottom of the tin with half the dough, then cover with the cabbage. Cover the cabbage with the remaining dough.
• Bake for 30 minutes until browned and a skewer comes out clean.

GALETTE DES ROIS

Steps:

• Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
• Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
• Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
• Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
• Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

LIGHTER GALETTE AU CHOU

Steps:

• Heat the oven to 180°C.
• Steam the cabbage for 3 minutes. Brush a pie dish with olive oil and heat in the oven.
• In a bowl, mix together the canadian bacon, eggs, shallots, garlic, parsley and seasonings. Add the flour and milk and blend into a smooth dough.
• Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, spoon the cabbage on top packing it down with your hands. Cover with the remaining dough.
• Bake for 35 minutes until golden and firm.