stone-fruit and berry galette.

when i made the cake, i knew it would be enough for the family dinner with some for friends, but not a lot. maybe it was because i grew tired of the cake, but i also wanted pie. but, not pie. fruit with a crust. but not a crumble.

so, there was galette.

i had seen galette before, but have never made one. thankfully, it’s painfully easy and rather forgiving. you should go make one.

stone-fruit and berry galette

crust (pate brisee)
1 1/2 cups all purpose flour
1 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
5-6 tablespoons (or more) cold water
1 tsp. vanilla extract

blend flour and salt in processor.
add butter; process until coarse meal forms.
add 4 tablespoons water and the extract; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry.
gather dough together. turn dough out onto work surface. form into ball and flatten into disk. wrap disk in plastic; refrigerate at least 30 minutes.(you can freeze the dough at this point)
after refrigerated, roll out onto a floured surface and trim edges to create about a 10″ round circle.
slide rimless baking sheet under parchment.
transfer dough on parchment to refrigerator.
chill until dough firms slightly, about 30 minutes.

galette
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 medium peaches, each pitted and cut into 8 slices (or equivalent amount of stone fruit; about 2 cups)
1/2 -pint basket blackberries (or equivalent amount of other berries)
1 egg, beaten to blend (for glaze)
Raw or coarse sugar crystals

stir sugar and cornstarch in medium bowl to blend.
mix in fruit and let stand until juices are released, stirring fruit occasionally, about 30 minutes.
heat oven to 375°F.
transfer baking sheet with dough to work surface.
let stand a few minutes to allow dough to soften slightly.
spoon fruit and juices into center of dough.
brush 2-inch border of dough with egg glaze. lift dough border and press down, pinching to form seam.
brush folded border with egg glaze; sprinkle with raw sugar.
if you’re smart, you can pinch together the border and make it stand up straight before pressing it down. this makes it slightly less messy. i know for next time.
bake at 375F for about 45-50 minutes. allow to cool for another 30 minutes before serving.

honestly, this didn’t go over as well as the cake. i blame it on the sprinkles. but, it was better. especially given that i had two servings of cake before sunday came around and there was galette.

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