French Harvest Galettes

You know I have an obsession with pies, I freely admit it is my favorite dessert and today we are making a cousin of the pie, a Galette.  The Galette comes from France and it is somewhere in between a pie and a tart.  One of the things I love the most about Galettes is they are meant to be rustic which means the dough can be less than perfect and you can make them with any fruit for a sweet dessert or switch them up for a savory dinner pie.

The dough is made with minimal ingredients in less than 20 seconds and it can keep in the fridge for up to a week, so it is a pastry that you can make ahead and use for a quick dinner or an impressive dessert in no time at all.  Trust me, you will feel like a Food Network Star after making a Galette.

The Dough

1 1/2 cup All purpose Flour

1 1/2 Teaspoon Turbinado Sugar (Raw Sugar)

1 Teaspoon Salt

1 Stick of Unsalted Butter - Chilled

1/3 Cup Ice Water

Mix the dry ingredients in a food processor with the chopping blade attached.  Add the unsalted butter and pulse 4 or 5 times or until the butter and dry ingredients make a cornmeal looking mix.  Slowly add the ice water pulsing the food processor a few times with each little bit added.  The dry mix will start to pull together and you will know it is done when you can grab a little bit of the mix and form a course ball.

Once the dough is perfect, dump the crumbles onto the counter and press into a ball.  Place inside a plastic bag and press the dough into a medium sized flat disc.  Refrigerate the dough for at least one hour.  The dough will keep for up to a week in the fridge or it can be frozen for a month.

After the dough is chilled, take a piece of parchment paper and place the dough disc in the center.   Cover with another piece of parchment paper and with a rolling pin, roll the dough into a circle about 14 inches around.  Lift off the top piece of parchment and set aside.  Now your Galette dough is ready for it's filling!

Let's Talk Fillings

You can use all kinds of fruits for your Galette.  The key is to add enough flour and sugar for the different fruits.  The juicier the fruits, strawberries or raspberries you will need to add a little more flour to the filling mix, while apples or pears you will need less.  Always dot the mixture with butter and bake at 400 degrees for 30 to 35 minutes or until golden brown.

For KUTV's Fresh Living we are making a Harvest Pear and Cranberry Galette.  I love this harvest pie!  We have it every Thanksgiving and I know it will be one you will love too.

You will need....

4 to 5 Pears

1/2 Cup Turbinado Sugar

1/4 Cup Flour

2 Teaspoons Apple Pie Seasoning

1/3 Cup Sweetened Dried Cranberries

1/2 Cup of Butter Slices

Half and core the pears.  Slice thin 1/8" slices leaving the skins on.  Toss in bowl with other ingredients except the butter.  Place in center of the Galette dough and spread out leaving two inches all the way around the pastry.  

To form the Galette, lift the edges of the dough and tuck it all the way around.  Don't worry about it being perfect, it is supposed to look rustic.  Brush with egg white and sprinkle with the Turbinado Sugar.

Bake at 400 degrees for 30 to 35 minutes.  Let cool 100%.  Drizzle with honey and serve with fresh cream.

Some of my other favorites are Peach and Berry Galettes, and Mushroom Leek and Goat Cheese Galettes.  There are so many different variations of this rustic pie.  I hope you enjoy this recipe and use it well.  

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