FRENCH APPLE GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
- Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
FRUIT GALETTE
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Provided by Lukas Volger
Categories HarperCollins Dessert Summer Spring Fall Pie Pastry Fruit Apple Blackberry Berry Quick & Easy Peanut Free Tree Nut Free Vegetarian
Yield 6 servings
Number Of Ingredients 11
Steps:
- Prepare the crust:
- Stir together the flour, sugar, and salt, then add the cold butter and toss to combine. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you've got a ragged mixture with irregular pieces of butter still intact, the largest about the size of an almond. Sprinkle 3 tablespoons of the ice water over the mixture and use a fork to quickly incorporate. Keep adding water by the ½ tablespoon until it appears just moistened-a dough that's too wet will lead to a tough crust, so err on the side of it seeming a little dry. Dump the mixture onto a piece of plastic wrap. Working from the outside of the plastic, shape it into a flat disc. Wrap, then refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 375°F.
- Prepare the filling:
- Using the same bowl as for the crust, combine the fruit, 3 tablespoons of the sugar, and the salt. In a small bowl, stir together the flour and remaining 1 tablespoon sugar.
- Place the chilled dough on a lightly floured work surface and roll into a circle about 13 inches in diameter. Roll from the center, rotating 90 degrees after each roll, and adding a bit more flour as needed if the dough sticks. Drape the rolled dough over a rolling pin and transfer to a parchment-lined baking sheet. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about an inch, and pile the fruit on top. Fold the crust around over the fruit, pleating rustically as you go. Brush the exposed pastry with water, then sprinkle generously-over the crust and the fruit, too-with sugar. Transfer to the oven and bake until the fruit juices are bubbling in the center and the crust is golden, 50 to 60 minutes, or more depending on the fruit.
- Serve warm, with fresh whipped cream or ice cream, or cold, perhaps for breakfast, with yogurt.
GALLETAS ELENA (MEXICAN COOKIES)
This came from Elena Zelayeta's Elena's Secrets of Mexican Cooking. She claims, though, that she is not the Elena of the title, but that this is a popular cookie in Mexico. Kids like the nonpareils
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Beat the butter, sugar, egg yolks and vanilla extract together.
- Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
- Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
- Dip each ring in nonpareils.
- Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
- Cool before storing.
GALLETS
This recipe was given to me last Christmas by a neighbor. It comes highly recommend.
Provided by Willi B.
Categories Cookies
Yield 84
Number Of Ingredients 5
Steps:
- Separate the eggs. Beat the egg whites until stiff peaks have formed.
- In a separate bowl beat the egg yolks until light and lemon colored. Beat in the sugar, oil, flour and orange extract. Beat for about 10 minutes then fold in the egg whites.
- On a preheated non-stick waffle iron drop teaspoons of batter. BAKE LIGHTLY. Transfer to racks to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 50.6 calories, Carbohydrate 6.4 g, Cholesterol 13.3 mg, Fat 2.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 5.1 mg, Sugar 3.6 g
SUMMER VEGETABLE GALETTE
A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You'll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.
Provided by Melissa Clark
Categories snack, pies and tarts, dessert
Time 4h
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don't let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
- Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
- Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 552 milligrams, Sugar 6 grams, TransFat 0 grams
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
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