Galette Perougienne Recipes

GALETTE PEROUGIENNE

Galette Perougienne image

Published in Bon Appetit, May 1994. "This flat shortbread "tart" is a favorite treat in Perouges, France." The galette is usually served as a snack rather than as a dessert.

Provided by swissms

Categories Dessert

Time 2h52m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup warm water (105 F to 115 F)
2 tablespoons sugar
2 1/4 teaspoons dry yeast (1 packet)
2 3/4 cups all-purpose flour
1 tablespoon freshly grated lemon zest
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 large egg
1 tablespoon unsalted butter, melted
4 tablespoons powdered sugar
additional powdered sugar

Steps:

Mix 1/3 cup warm water and 2 T sugar in small bowl. Sprinkle dry yeast over mixture and stir to dissolve. Let mixture stand until foamy, about 10 minutes.
Mix flour, lemon zest and salt in large bowl. Add 10 tablespoons unsalted butter and rub in with fingertips until mixture resembles coarse meal. Add yeast mixture and egg and stir until soft dough forms. Turn out dough onto lightly floured surface. Knead dough until smooth, about 5 minutes. Grease large bowl. Add dough, turning to coat. Cover dough with plastic wrap and let rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours.
Lightly dust two 12-inch pizza pans or heavy large baking sheets with flour. Punch dough down and divide in half. Roll out each piece on lightly floured work surface to 12-inch diameter round. Transfer each dough round to prepared pan. Brush with melted butter. Sift 2 tablespoons powdered sugar over each. Let stand 1 hour.
Preheat oven to 425°F Bake galettes until golden brown, about 12 minutes (galettes will not rise). Cool slightly. Sift additional powdered sugar over galettes and cool completely. Cut galettes into wedges and serve.

Nutrition Facts : Calories 224.7, Fat 11.3, SaturatedFat 6.9, Cholesterol 45.6, Sodium 56.9, Carbohydrate 27, Fiber 1, Sugar 4.8, Protein 3.9

GALETTE DE PEROUGES

Galette De Perouges image

Provided by Mark Bittman

Categories pizza and calzones, project, dessert

Time 2h

Yield about 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon instant or rapid-rise yeast
2 cups flour, plus more for sprinkling
Pinch salt
1/4 cup plus 1 tablespoon sugar
1 stick cold unsalted butter, cut into chunks
1 egg
Zest of 1 lemon
1 stick unsalted butter, softened

Steps:

Combine yeast, flour, salt, tablespoon of sugar, cold butter, egg and lemon zest in food processor. Turn machine on, let it run for a second until mixture is blended, and then let machine run while you add 1/4 cup water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or 2 of water, and process for another 10 seconds. (In the unlikely event that mixture is too sticky, add flour, a tablespoon at a time.)
Turn dough onto very lightly floured work surface, and knead by hand for a few seconds to form a smooth, round ball. Place in a bowl, covered with plastic wrap or damp cloth, and let rise in warm, draft-free area until dough just about doubles in size, or at least 1 hour. (You can also let dough rise more slowly, in refrigerator, for as long as 6 or 8 hours.)
Preheat oven to at least 500 degrees (600 is better, if your oven goes that high). Knead dough lightly, and place it on a very lightly floured surface; sprinkle it with a little more flour, and cover with plastic wrap or towel. Let it rest while oven heats.
Pat or roll out dough as thinly as possible to a diameter of 12 inches, using a little more flour if necessary. The process will be easier if you allow dough to rest occasionally between rollings. If you have a pizza stone in your oven, place dough on a floured peel, or long-handled board; if you do not, lay dough on lightly buttered baking sheet.
Spread dough with softened butter, and sprinkle it with remaining sugar. Bake until crust is nicely crisp and sugar lightly caramelizes, about 10 minutes; if galette is browning unevenly, rotate it back to front about halfway through cooking time. Serve hot or at room temperature as a snack, or at room temperature with creme fraiche and cut-up ripe fruit.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 64 milligrams, Sugar 11 grams, TransFat 1 gram

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