Sweet Gallette Recipes

GALETTE DOUGH

Steps:

• Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces.
• To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside.
• Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice.
• Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
• Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time.
• With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month.
• To bake:
• Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet.
• Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will "pleat" and fall naturally. Let it.
• If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking.
• Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature.

SWEET CHERRY GALETTE

Steps:

• On a piece of lightly floured parchment, roll out dough to a 16-inch-long oval (1/4 inch thick). Transfer dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
• Process 1/4 cup sugar, the almonds, nutmeg, and salt in a food processor to combine. Gently toss with cherries.
• Preheat oven to 375 degrees. Spoon cherries over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate until cold, 30 minutes.
• Whisk yolk with cream; brush over edges of tart. Sprinkle with remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

SWEET POTATO AND YAM GALETTE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.
• Position rack in top third of oven and preheat to 400°F. Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet with foil. Spray foil with nonstick spray. Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.
• Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven about 30 minutes.) Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.

SWEET POTATO GALETTE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
• Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
• Center a rack in the oven and heat oven to 400 degrees.
• Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
• Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
• While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
• Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.