Tuesday, August 19, 2008
What exactly is a galette? I've been reading more recipes and articles about galettes. It sounds fancy, but looks rustic. Actually, it looks like a rustic pie. Or pizza. Or something in between. Googling around I find a variety of information about galettes. Some say it's like a spongy crepe. Others say piecrust. I've read about savory galettes, and sweet galettes.
So recently it was a galette gala here at Casa de LeLo y AdRi. And in the end, the fruit galette gets a big thumbs up....mainly because with fresh fruit at the center of attention, with little to no sugar added to it, you taste the real essence of the fruit without the sugary addition. It's simple, and I can definitely see opportunity for lots of flavor combinations. I used nectarines and blueberries, because it's what I had on hand. And I think that's the beauty of a galette: using what you have on hand, and making it work.
1 1/4 cup all purpose flour
1/4 cup stone-ground fine yellow cornmeal
2 teaspoons granulated sugar
1/4 teaspoon salt
4 ounces (8 tbsp) butter
1 tablespoon cream
2 to 3 tablespoons ice water
3 cups fresh blueberries, rinsed and dried
1-2 nectarines, sliced
2 tablespoons granulated sugar (or none)
1 ounce (2 tbsp) butter, chilled
1 tablespoon heavy cream
2 teaspoons raw sugar to sprinkle on crust
1. Combine the flour, cornmeal, sugar and salt in a standing mixer: blend. With the motor running, add the pieces of butter, and run on low until texture is sandy and small pieces of butter are the size of peas.
2. With the mixer on low, slowly add the cream and 2 tbsp of the ice water. Mix just until the dough holds together.
3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk, wrap tightly and chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.
4. Place the berries and 2 Tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Or don't use any sugar at all. If the fruit is ripe and tasty, who needs it?!
5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Slide the parchment paper with dough onto a baking sheet.
6. Mound the berries in the center of the dough circle, leaving a 3 inch border all around. Add your nectarine slices, nestled into the blueberries. Cut the remaining butter into small pieces and distribute evenly over the fruit.
7. Fold the border up so that it partially covers the berries. Brush the dough with the cream, being careful that it doesn't run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Evenly sprinkle the raw sugar over the dough border.
8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool.
Galettes are meant to be eaten warm or at room temperature. Mine had a lot of blueberry juice, but it certainly was tasty. The galette gala was glorious. And good. No, it was great.