Whether is sweet or savory, a galette is a less pretentious and easy to make, kind of rustic, tart, with a thin and crispy buttery crust. This crust takes no effort to make, and you can also make more of it ahead, pack them portioned, making balls of dough big enough for one tart, covering it in plastic wrap, and freeze, so it will be ready to use whenever you need it. Just pop it out of the freezer, fill with whatever you are craving then, fruit, cheese, veggies, then bake, and savor.
I made a strawberry and blueberry galette.
Ingredients (for 1 galette that serves 4):
Crust:
1 cup of flour
pinch of salt
3 tablespoons sugar
6 tablespoons butter, cut in cubes, and very cold, even frozen.
3 tablespoons of very cold yogurt, sour cream or heavy cream
1 egg, for brushing the dough
Filling:
2 cups of fresh fruit (berries, apples, plums, apricots, nectarines, cherries etc. , everything works), cut in slices, mixed with 2-3 tablespoons sugar, and sprinkled with 1 teaspoon vanilla extract.
Method:
In a food processor (any mixer or a dough cutter works also fine, is just easier with a food processor) pulse twice the flour, salt and sugar, to combine. Add the cold butter, and pulse few times, just until you have pea sized pieces of butter, and some smaller ones too. This is important, because this pieces of butter will make the dough soft but flaky while baking. Add the yogurt or heavy cream, and pulse few times. Form the dough into a disc with your hands, wrap in plastic, and chill for 20-30 minutes at least.
Preheat oven to 350 degrees F (180 C).
Roll out the chilled dough into a disc, 3-4 mm thick, between two plastic wrap sheets. when you get the desired size/shape, discard the plastic wrap, and place the dough sheet on a backing tray, lined with parchment paper. If you have time put this tray for 10 minutes in the freezer.
Place the fruit in on top of the dough,leaving a one inch border around the edge. Fold this edge over the fruit, pleating it slightly, then brush it with beaten egg.
You have now a beautiful galette, ready to go in the oven. Bake on the middle rack for 35-40 minutes, until the edges are puffed up and golden.
Let it cool on a rack for a while when ready, and serve warm with a dusting of confectioner's sugar on top, a scoop of ice cream, or whipped cream.
You can make mini versions of this galette, for individual servings.
A great savory version is to fill them with cheese, slices of tomato or spinach, and break an egg on top, then bake, and you have a wonderful breakfast galette!
I didn't make sweets with citrus before, but this tart was inspired by a friend who is pregnant, and told me she loves eating citrus this period and I wanted to bake something for her. This citrus tart sounded like the perfect choice.
Ingredients:
Crust:
1 1/2 cups flour
4 teaspoons sugar
pinch of salt
1 stick butter, cold and cut in half inch cubes
1 egg, separated; you will need the egg yolk and the egg white as well
1 tablespoon milk
Filling:
4 eggs
1 cup sugar
1 cup citrus juice (I used 1 orange, 2 lemons, 1 tangerine and used a citrus juicer, so it is fresh and fragrant; also I left some pulp in for extra taste and texture)
1/4 cup heavy cream
These ingredients are for one pie. I made two pies today, doubling the quantities.
You will also need a 9 inch pie pan, a rolling pin, plastic wrap, pie weights or dry rice/beans, parchment paper, and some raspberries, fresh mint for garnish.
Method:
For making the crust:
In a food processor or stand mixer pulse/mix together flour, sugar and salt. Add the cold butter and pulse/mix until you have pea sized butter lumps. In a small bowl lightly beat egg yolk with the milk, then add it to the dough. Mix until it forms a ball. This shouldn't take very long, 1-2 minutes. Don't overwork the dough.
Make a ball out of the dough, place it between 2 plastic wrap sheets, and roll it with a rolling pin into a circle, 1 inch bigger than the pan. Remove the plastic wrap on the top, then with the help of the other plastic wrap lift the dough sheet , invert it in the pan, and discard the second plastic wrap. Fit dough into pan, making sure it rises above the pan's edge a little. Freeze for 10-15 minutes until it hardens.
Preheat the oven to 350 degrees.
Remove pan from freezer, and prick the dough several times with a fork. Line with parchment paper, then fill with pie weights or rice/beans, and bake on the middle rack for 20 minutes. When 20 minutes pass, take it out of the oven, gently remove parchment paper and weights, and bake it for more 10 minutes.
Meanwhile prepare the filling by mixing all the ingredients together.
Take out the pan from the oven, and brush it with the egg white you saved.
Place the pan on a baking sheet, pour in the filling, and bake for 25 minutes.
Remove from oven and let it cool completely on a rack, for at least 1 hour.
Gently remove from the pan, and place it on a serving platter.
Garnish with fresh mint leaves and raspberries, or with orange/lemon zest.
Serve it cold, with whipped cream or just as it is. Tangy sweet delicious tart.
Amazing autumn colors on our street reminded me today of a tart I made a while ago, and wanted to share it with you. This is a very simple recipe, it will take you no time to make it, as well as to eat it. The crust is so good it will just melt in your mouth. Oh, I really need to bake another one soon now!
Ingredients
Crust:
1 1/2 cups flour
1 cup very cold butter ( 1 stick, 115 grams )
3 tablespoons sugar
2 tablespoons sour cream
1/2 teaspoon pure vanilla extract
Filling:
4-5 peaches ( apricots are also amazing for this recipe )
3-6 tablespoons sugar
1 teaspoon pure vanilla extract
Directions:
Simply combine all the ingredients for the crust in a food processor, in a mixer fitted with the paddle attachment, or any other way you want to, although it is not recommended by hand as the heat will melt the butter, and we need to keep the butter as cold as possible.
When the dough has formed a ball, pat it with floured hands on the bottom and sides of a tart pan with removable bottom, or any other tart/pie/au gratin dish you have. You can use a 8-9-10 inch dish depending on how big pie or thick crust you want. I used a 8 inch one here. I prefer smaller pans just because everything is cuter when smaller, and also I cook usually just for two ;)
Preheat oven to 375 degrees F or 190 C
Place the pan in the fridge/freezer for the dough to chill, about 10-15 minutes will do. Bake the chilled dough for 10-12 minutes until the crust is set, not fully baked/browned. Let it cool on a wire rack.
Reduce oven to 350 degrees F
Meanwhile prepare the filling : slice thick wedges of peach/apricots, and mix them with the sugar and pure vanilla extract.
Sprinkle a thin layer of sugar on the baked and cooled tart crust. Arrange the peach slices in overlapping circles on top of the crust, overfilling it as the peaches will shrink during cooking. Sprinkle some more sugar on top. Bake for 35-40 minutes. If the crust gets too dark, cover it with aluminium foil tent.
I love to serve it warm with vanilla ice-cream on top. Enjoy!
