Simply Perfect Galette Recipes

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SIMPLY PERFECT GALETTE



Simply Perfect Galette image

A great alternative to pie that you can use with almost any fruit. The best part is the juices that gather under the crust. It's a free-form tart that looks like a fruit pizza.

Provided by Roosie

Categories     Pie

Time 1h55m

Yield 1 12inch galette, 8-10 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/2 teaspoon salt (preferably sea salt)
12 tablespoons butter (chilled; cut into 1/4" slices)
1/2 cup cold water
2 tablespoons all-purpose flour
7 tablespoons sugar
3 -4 cups fruit (I've made this with blueberries, raspberries, blackberries and apples but most fruits can be used)

Steps:

  • DOUGH--Combine flour and salt in a bowl.
  • Cut in half of the butter with a pastry blender (or rub in between your fingertips) until mixture resembles coarse cornmeal.
  • Cut in remaining butter until it is in pea-sized bits.
  • Sprinkle water in evenly, mixing in with a fork until flour mixture is completely moistened and holds together when pressed between your fingers.
  • Gather dough into 1/2" thick disk and wrap tightly in plastic wrap.
  • Refrigerate for at least 30 minutes.
  • Dough can be prepared up to 2 days ahead of time and refrigerated.
  • To freeze, overwrap in aluminum foil and defrost overnight in fridge.
  • If dough is too hard let stand at room temperature for about 10 minutes until soft enough to roll.
  • Preheat oven to 400*F.
  • Position rack to center.
  • A baking stone can be used if availiable.
  • On a floured surface, roll our dough into very thin (no more than 1/16" thick) 14" diameter round.
  • Roll edges a bit thinner than the center so that when the edges are folded over to make a border it won't be too thick.
  • Transfer to a pizza pan or large rimless baking sheet lightly greased or lined with parchment paper.
  • FILLING--comine flour and 2 tbs sugar and sprinkle over dough, leaving 2" border.
  • Arrange fruit on top of the sugar/flour mixture, again leaving a border.
  • Sprinkle fruit with 4 tbs of remaining sugar.
  • Fold border of dough over the fruit (Pleating is easiest, squeezing pleats together) Brush dough with a little water and sprinkle with remaining 1 tbs of sugar.
  • Bake 50 minutes to 1 hour, until edges are browned.
  • Immediately slide galette off of pan onto cooling rack.
  • Let cool at least 15 minutes; serve warm, at room temperature or re-heated in the microwave.
  • ***OTHERFILLINGS*** Most fruits can be used, so this is a great dessert to be made with seasonal fruits.
  • Adjust sugar amount to sweetness or tartness of fruit but this is a good basic recipe.
  • Other reccomended fruits are: nectarines, cherries, peaches, summer or winter pears, plums, apricots or apples.
  • With drier fruits like apples and winter pears it is recommended to brush fruit with 2 tbs melted butter and sprinkle with 1-2 tbs sugar before cooking.

Nutrition Facts : Calories 316, Fat 17.6, SaturatedFat 11, Cholesterol 45.8, Sodium 269, Carbohydrate 36.3, Fiber 0.9, Sugar 11.1, Protein 3.6

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