I think I have just discovered the whole world of galette. For a month or so I’ve been delaying the inevitable. I knew I want to make it but I got lost among all those recipes that circle around the web.
I look through all kinds of recipes for the dough and finally decided to go with one that calls for rye flour. Lately I experiment more with all kinds of different flours, for example today I baked delicious, perfect for sandwiches, wheat germ semolina bread. Wonderful crust with a soft and fluffy inside. I’m getting hungry just thinking about it
As for the gelatte: from this dough recipe I made two middle size galette. One sweet and one savory.
The rye flour gave it and amazing nutty flavor. The crust just melts in your mouth!
Recipe adapted from Linda from The Tart Tart:
1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
6 Tbsp. cup very cold water
1/2 tsp salt
1 cup rye flour
1-1/2 cups all-purpose flour
3 big nectarines, pitted, cut in half, sliced 1/3 inch thick
1/2 to 3/4 cup fresh raspberries
4 Tbsp turbinado sugar (regular brown sugar will do)
– for this recipe I used only 2 Tbsp. of sugar and the fruits were definitely TOO TART FOR MY HUSBAND but pretty tasty for me.
1 egg yolk
1 Tbsp heavy cream
In a big bowl combine both flours and salt. Add cold butter cubes. Work it with your hand(s) until all the butter is combined and the dough resembles wet crumbs. Do not overdo it. Make a well in a center and pour 3 Tbsp of water. Knead it until the water is combine, make another well and add the remaining 3 Tbsp of water. Knead it again until the dough is smooth and easy to work with. The original recipe calls for 1/2 cup of water but after I added the first 6 Tbsp. is seemed to me that the additional 2 Tbsp. would have made the dough way too sticky and too wet.
Divide the dough into 2 the same size balls. Wrap in plastic foil and chill for about 20 minutes in the freezer. After that take out one ball and on lightly floured surface, with a rolling pin, roll the dough into a circle about 9 inch in diameter. It doesn’t have to be a perfect circle.
You might want to do in in between two sheets of parchment paper. I tried it but the paper was sliding back and forth as I was trying to roll the dough. Finally I ended up rolling it on lightly floured counter top and gently removing it to the baking sheet lined with parchment paper after all. In a few places the dough cracked but I sealed it working the dough gently with my fingers.
Add fruits. Arrange them as you want. I put the raspberries in the middle but it caused that, while eating it, the first bite was really tart. Next time I would arrange it in between nectarines.
While arranging the filling leave out at least 1 inch edge (2 inches would be perfect).
At this point sprinkle the fruit with sugar.
Fold the edges over the fruit.
Make sure to seal all the holes and cracks in the dough where juices can leak out while baking.
Repeat with the second ball of dough OR keep it till next use.
To use the frozen dough the next day or a few days later, take it out from the freezer 30 minutes to an hour before rolling.
Transfer baking sheet to the freezer and chill it for 10 to 15 minutes.
Preheat oven to 375 F.
After the dough is chilled, remove it from freezer and brush the edges with egg yolk and whipped cream mixture.
Bake for 45 to 50 minutes, until the edges are golden brown and the filling is bubbling.
Wait a few minutes before slicing. Enjoy warm or cold. It is delicious either way!
- Giving Galettes a Try (offthefrontporch.wordpress.com)
- Chocolate Pear Galette with Praline Crunch (peasepudding.wordpress.com)