Lemon Sugar Galette Recipes

LEMON-SUGAR GALETTE

Steps:

• Preheat oven to 500°F with rack in upper third.
• Roll out dough into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a buttered 17- by 13-inch baking sheet and stretch to edges. Let stand 10 minutes.
• Brush dough with butter, then stir together sugar and zest and sprinkle over dough. Bake, rotating sheet halfway through baking, until golden in spots and crisp, 7 to 10 minutes. Break into pieces.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.

LEMON APPLE GALETTES

Steps:

• Preheat oven to 200 degrees C.
• Arrange the pieces of pastry on baking trays which have been lined with baking paper.
• Spread each piece of pastry liberally with the lemon butter.
• Arrange the apple slices over the lemon butter in a neat line down the middle of the pastry.
• Roll in the long edges of the pastry to meet the edges of the apple, forming a crust on the long sides.
• Sprinkle with the brown sugar and bake for 10-15 minutes, until pastry is puffed and golden.
• Allow to cool slightly.
• Dust with icing sugar and serve with cream or ice-cream.

LEMON RASPBERRY GALETTE RECIPE - (4.3/5)

Steps:

• For the pastry dough, place the flour, sugar and salt in the bowl of a food processor and process to combine. Cut the cold butter into 1/2" pieces, add to the flour mixture and process for 5 seconds. Add the water and pulse about 15 times. The dough will look a bit lumpy like cottage cheese. Gather the dough and place on a piece of plastic wrap. Shape into a flattened rectangle and wrap. Chill the dough at least 30 minutes or overnight. For the lemon curd, whisk the lemon juice, zest, sugar and eggs in a nonreactive heatproof bowl. Place the bowl over a pan of low simmering water, making sure the bottom of the bowl is not touching the water. Whisk and cook until the mixture begins to thicken, about 3 - 5 minutes. Pour through a strainer into a bowl. Cut the butter into small pieces and add, stirring to fully incorporate. Press a piece of plastic wrap into the surface and set aside to cool. When you're ready to roll out the dough, remove it from the refrigerator and rest it on a lightly floured piece of parchment paper for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to about an 11 1/2" x 8 1/2" rectangle (or other desired shape) and 1/8" thickness, gently lifting and moving the dough after each roll and keeping the parchment lightly floured as needed. Brush off any excess flour and lift the parchment and pastry onto a baking sheet. Chill while you organize the remaining ingredients. Preheat the oven to 400 degrees. Toss the raspberries and sugar together in a bowl. Spread a layer of lemon curd to within 1 1/4" of the border on all sides. Use about 1/2 - 3/4 of the curd, per your own personal preference, and store the remaining in an airtight container in the refrigerator. Distribute the sweetened raspberries evenly on top of the lemon curd. Fold the pastry dough over the fruit to form a border. Brush the border with melted butter and dust with a light sprinkle of sugar. Chill until oven is ready. Bake until the dough is crisp and browned, about 35 - 40 minutes. Cool on a wire rack.

STRAWBERRY GALETTE

Steps:

• Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
• Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
• In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
• Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
• Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
• Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
• Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
• Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
• Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
• Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
• Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.