Simplyperfectgalette Recipes

EASY BREAKFAST GALETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Cut a large circle in the puff pastry sheet.
• Sprinkle on cheese, and lay on the bacon.
• Fold the edges of the puff pastry over themselves to make a rim-it doesn't have to be perfect!
• Bake for 10 minutes.
• Remove from oven, and lay the tomatoes around the edge.
• Crack eggs into the middle.
• Bake for 15-20 additional minutes, depending on how runny you like your egg.
• Remove from oven, and sprinkle with salt, pepper, and chopped basil.
• Slice into pieces, however big you like!
• Enjoy!

SIMPLY PERFECT GALETTE

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.

SUMMER FRUIT GALETTES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

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.

ANY BERRY GALETTE

Steps:

• Preheat oven to 400°F. Combine cornstarch, lemon zest, salt, pepper (if using), and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add strawberries and toss to coat. Add lemon juice and vanilla; toss gently.
• Arrange berry mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn't tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
• Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, berries are softened, and juices are bubbling, 45-50 minutes. Let cool 2 hours. Serve with whipped cream or ice cream if desired.